The Washington herald., 1912-08-30
Market Gossip.
SAUCES FOR MEATS. FISH AND
VEGETABLES,

SAUCES FOR MEATS, FISH ANr
VEGETABLES.
Tho Juices that how from rare
cooked meats are tho best sauce fol
them: but do not try to mako them
go farther by pouring hot water ovel
the meat as It 10 carved. A steah
cooked to turn needs only salt: II
may have butter II II has but little
fat; lamb chops need only salt. but
many like to add little lemon Juice,
or minced parsley. or tomato sauce,
to both meats. ans also to many
other broiled meats, like chicken.
tripe, &C. Apple sauce should be
served with pork, auck and goose
cranberry sauce seems to belong &c
turkey and roast chicken. Oily fish
broiled needs but little butter. but
salt and lemon Juice may be used
generously. White fish. like halibut,
cod. &c. needs rich white sauce fla
vored with egg, lemon and onion.
There is a common philosophy in
making sauces. Remember that two
level tablespoonfuls OF butter mixed
with two level tablespoonful Of flour
will thicken each half pint Of liquid.
For a white sauce rub the fat and
flour together. and add a half pint
Of milk: stir until boiling.
For a tomato sauce rub the fat
and -four together. and add a half
rint Of nicely seasoned strained to-
matoes.
For brown sauce. use half a pint
of stock.
For English drawn outter. rub the
fat and -four together. and add a half
pint Of boiling water: stir until boil
ing. then add seasoning Of salt
and pepper, and stir in. at last. an
extra tablespoonful Of butter.
The seasonings. OF course, will
vary. but each sauce will require a
saltspoonful Of paper and half a
of salt. By remembering
the proportions one may make a
dozen sauces in a very few minutes
and have them all smooth and pala-
table.
WHITE SAUCE FOR WHITE
MEATS. AND SOUPS, FISH.
VEGETABLES. EGGS. TOAST, OR
PUDDINGs.
Mrs. Lincoln.)
In a granite saucepan, melt and
mix one rounded tablespoonful each
Of butter or Cottolene and -four. and
from one-fourth to one-half level
OF salt. Add gradually
one cupful Of hot water. or milk, or
cream. or stock from oysters, white
fish, or meats. Stir till smooth.
FOR TOAST
more is needed. but dip toast
IN hot milk, II liked soft.
FOR MEAT AND FISH
Add lemon Juice. cayenne. capers,
bits of oysters. Holsters. or cooked
celery. and a few drops OF onion
Juice; or cook one rounded teaspoon
full minced onion. or celery, or green
pepper. or bit Of bay leaf, in the but
ter before adding -four.
FOR VEGETABLES
Add pepper. or minced sweet pep
per. or parsley. and to cauliflower,
and a few others, add grated cheese,
Or lemon juice.
FOR WHITE SOUPS
Add a bit OF bay leaf. one-fourth
mixed whole spice or
parsley. one rounded Tablespoonful
onion. or sweet pepper, or grated
carrot.
FOR PICKED-UPs GOLDFISH OR
CLIPPED BEEF
Make the plain white sauce (above)
With milk, and add one beaten egg
ust before serving.
sUGARED SWEET POTATOES.
(Mrs. Ilncoln)
Cook in boiling water. peel, slice
engthwise, and put in baking dish /
With sprinkling of sugar! cinnamon,
alt, and bits of butter: add water |
o half cover, and bake till brown,
'asting often.
POTATOES AU GRATIN.
(AfIss Willis)
Have ready one pint of cold boiled |
'otatoes cut into dice. Make al
ream sauce with two level table,
poonfuls Of butter, two level table,
poonfuls Of flour, and one cup Of
milk. Season with one-half teaspoon
ul of salt, and dash Of pepper. Add
ne-half to three-fourths cupful of /
ich, yellow cheese. shaved fine, and
tir over hot water until cheese is |
dissolved. Put alternate layers Of the
auce and potatoes in baking dish. |
nd cover the top layer of sauce with !
bread crumbs. Brown IN
Iuick oven.