Every evening, Wilmington daily commercial., 1918-12-18

7 Add the capers and vinegar to the hot
sauce and use. Picked nasturtium seeds
can be used in place of capers. II you hap
pen TO have any put IN vinegar this year.
EGG SAUCE.
To serve with boiled fish. rabbit, chick
| en-, or with stewed celery, seakale. or
antichokes.
Half a pint of the white sauce, one
shelled, hard-boiled egg
Chop the egg coarsely, add it to the
sauce and use, or more attractive way is
to separate the white and yolk of the egg.
Chop the former, powder the latter
through sieve or strainer, and Use IT as n
garnish. sprinkling it on the sauce after IT
has been poured over the fish, or whatever
it Is To be served with
BY the way, preserved eggs can be boil-
ed quite satisfactorily If one end is pierced
with pin, or if they are put at first into
water that isn't quite boiling. II put into
fast-bolling water they crack.
PARSLEY SAUCE.
Served wityh boiled meat, poultry
or with hardboiled eggs or butter beans.
Half a pint of white sauce.
One large tablespoonful of chopped
parsley
Add the parsley To the boiling sauce
and use. Don't boil it after adding the
parsley, or it will lose its pretty green
colour
BROWN FOUNDATION SAUCE.
This also is a savoury sauce II is used
with anything that is of too dark colour
10 look woll with a white sauce poured
over it,
One pint of brown stock (oan be made
with meat extract.
One ounce of dripping
One ounce Of contour and -four mixed
One tablespoonful of chopped onion.
One Glove. Pinch Of powdered herbs,
Seasoning Bacon trimmings. il possible.
Melt the tat in a saucepan, add the
onion, herbs. Glove, and bacon (if used.
Fry a light brown
Add the -four and fry that very care
fully till a rich brown. But it mlsn't
be blackish brown, or il will be bitter
and will not thicken the sauce properly
Then pour IN the stock, stir till boiling
and cook gently for ten minutes. Season,
and strain Then Use as required.
The penny cubes of meat and vegetable
extracts arc most handy for sauces or
graves. They give colour and favour
BIGARApE SAUCE.
Very good with wild duck and also with
roast hare or even with the homely bunny
Half pint of the brown sauce
One Seville or bitter orange
One tcAspoonful of sweet Jelly or jam
Crate the orange rind into the hot
sauce, simmer three minutes, then strain
in the juice. Add the jelly and seasoning,
and it Is ready.
PIoUASTE SAUCE.
Try this with roast heart, or with trIed
liver and bacon, or warm UP IN il any
meat that IS 10 be hashed or minced It's
delicious. too, with fried prok. or boiled
beans, and few spoonfuls Of it added 10
rIssoles. croQuettes, meat or vegetable
patties, or sausage rolls Is a tremendous
Improvement
Half a pint of the brown sauce
Ono tablespoonful of vinegar
One tablespoonful of any bottled sauce
such a. Worcester or tomato catsupi
One teaspoonful each OF chopped capers,
pickles, and parsley.
He the trown sauce, then sdd I'll the
o.htr lngrec,lenrs. Simmer FIVE minutes,
and use IS required
POINTS.
Use meat, or fish, or vegetable stock,
according to whether the sauce Is 10 be
eaten with meat or fish
War-hour alone does not make really
mcely-ooloured, even, creamy sauce.
That is why mix it with cornfour But
rice or potato -four can be used instead of
cornfiour il you like
Don't use burnt or dirty pan or spoon
when making sauce; either will spoil the
colour aud taste OF any sauce
Sauces are required either TO coat or
mask some food e. <, caper sauce over
boiled mutton-or TO flow smoothly
round some sort of food-e. e, sweet
sauce round a pudding, anchovy sauce
round baked fish
A coating sauce should be just thick
enough TO smoothly cover the back Of a
wooden spoon when 1t is dipped In it. if it
all trickles off quickly the sauce is too thin
A flowing sauce must be th enough
TO flow around smoothly; it must not form
Jumps or ridges.
IF too thin, add more flour thinly and
smoothly mixed with little cold liquid.
and stir till IL re-boils well
IF too thick, add more stock or hot
milk or water And remember that in
hat case more seasoning or sveetening
nay also be needed.