New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-10-07

oKRA STEW (for A. L. D).-Wash
two dozen okras in cold water. Drain
them and cut of both ends. Then boil
them IN sailed water for fifteen minutes.
While they are cooking. fry a big, green
pepper and an onion, both minced, in
three tablespoonfuls Of butter. Add this
mixture TO the okras after they have been
cooked and drained. Add. also. two or
three large juicy tomatoes cut in small
pieces. or a can OF tomatoes. Stir In three
tablespoonfuls OF Espagnole sauce (see
below, a pinch OF ground pepper, little
salt and a crushed Glove OF garlic. Let
the whole mixture cook very slowly for
fifteen minutes. Sprinkle with parsley
and serve
ESPAGNOLE sAUCE.-Espagnole sauce
Is one OF the most savory OF the fine
sauces used by chefs. II is a good plan
TO keep this sauce always ION hand"
especially in cool weather, when there is
no danger OF It's spelling. II should, how
ever, be kept In as cool place as pos
sible. This sauce calls for cupful OF
young chopped carrots. a cupful OF
chopped onions, four sprigs OF thyme,
twelve peppercorns. three bay leaves,
four sprigs OF celery, a bunch OF
parsley. four tablespoonfuls of -four,
quart OF nicely jelled veal stock,
a small ham bone or a few scraps or
cooked veal and some chicken fat. Try
the vegetables. herbs and seasonings in
the chicken fat. using only as much fat
as is really necessary. Then stir In the
-four. and. mixing all thoroughly, add the
stock. Cover the kettle and let It's con-
tents cook very slowly for three hours,
or until they have been reduced to one
half their original quantity. The sauce
will then be a rich dark brown in color.
Strain Il into a small stone jar. Set the
far in a cold place and let it's contents be-
come cold. Be sure to cover Il so that no
dust can enter. II Is not necessary TO
seal the jar II II Is kept very cold. When
the sauce cools It will become stff
Jelly Whenever any OF II is wanted for
a sauce or to enhance the flavor OF en-
trees remove as much as will be needed
and melt It before using.
A BEAN COMBINATION.-Black wax
beans are sometimes cooked with Lima
beans and served with brown butter
sauce II the beans are rather large and
tasteess, as they are likely to be toward
the end OF their season, spray OF mint
may be cooked with them for the last
few moments before taking them off the
stove. II preferred, the mint may be
added to the Drowned butter. European
cookbooks often recommend the use of
mint with beans and peas, but only the
canned or dried varieties or those that
are tasteless are improved In this way.
The fresh young legumes OF midsummer
are too delicate. too unique In flavor. to
serve with mint.
CORNMEAL MUFFINS (by requesp.-
The following is a trife more expensive
than the ordinary rule, but the mullins are
very much better than usual and as
light and delicate as cake. Cream two
heaping tablespoonfuls Of butter with four
tablespoonfus of sugar. Add the yolks
OF three eggs, then stir In two cupfuls OF
milk i'm which teaspoonful of soda has
been dissolved. Mix together one cupful
and a half OF -four. a liberal cupful or
cornmeal and two teaspoonfuls OF cream
of tartar, and sift the mixture twice.
Beat the other ingredients into IL and stir
thoroughly 10 q smooth paste. Then fold
I'm the whites left over after using the
three egg yolks, and bake the batter in
.buttered muffin tins in rather brisk
oyen