Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-02-14
To Make Sauces.

THERE used to be successful
cooking school teacher who said
that q good cook was well start
ed when she could make smooth
white sauce. For, as she pointed out,
this sauce was the foundation of many
dainties of the table-of all sorts of
sauces, of baked omelets and souf-
ffes. of cream soups.
If added to her ability to make
good cream sauce-or white sauce or
roux--a cook can also turn out a doZ-
en- other sorts of sauces, she has in
deed passed into the ranks of success
in her own particular line.
OF course, strictly speaking, mayon-
naise is a sauce, and so are the other
so-caiied salad dressings. The die
tionary says a sauce is a condiment
or combination of condiments anu APP
petizing ingredients eaten with iood
as relish; especially dressing Tor
meat. fish, buildings, etc And you
know the word comes from tie LATIN
for sailed or salt. and so has always
suggested something to improve the
flavor of the food with which 1t Is
eaten.
Butter SduCeS.
One class of sauces comprises the
butter sauces. These are uSetnl Tor
both meats and fish and vegetables
Maitre d'hotel butter is used 10
spread over brofled steak or fish. To
make it, cream two tablespoonfuls of
butter, add slowly a half eeaspoontol
of salt. an eighth of teaspoonful OF
white pepper, tagio
white pepper, a tablespoonful OF lem
on juice and the same amount OF
Parsley butter can be used with
vegetables. To make it cream three
tabiespoonfuls of butter and add q
tablespoonful of lemon juice, the same
amount of minced parsley ana hail
teaspoonful of salt.
Horseradish butter is good with cola
meat, and it is also delicious to use
when making meat sandwiches. 10
make it. cream two tablespoonfuis OF
butter, add two OF freshly SIateu
horseradish, tablespoonful of thick
cream and half a teaspoonful Oh lemon
Juice Keep it on the ice
Green butter is for use with fsh' 10
make it boil and drain an eighth OF
neck of spinach, and press 1t through
a sieve and then through a cheese
cloth Beat a quarter OF pound oi
butter to cream. add the spinach, wv
tabiespoonfuIs of minced parsley anu
two teaspoonfuls OF minced capefs'
White Sauce Foundation.
Then, too. there are the white sauce
sauces-the sauces with a rouX OF
white sauce made of -four, milk OF
water and butter as a foundation
For Gamer sauce, add drained capers
to white sauce. This is appropriate 70
boiled mutton and to boiled White-
fish. oa
narsley to white sauce. This may De
used on potatoes, with boiled whtle
fish, or cauliffower-
Fog sauce is made by adding chop
ped hard boised eggs to white sauce.
This is serytd with boiied Low
well as with boiled hsh.
Hol1andaise sauce of simple sort
NAV also be made with white sauce
for q foundation. Boil three Teaspoons
of vinegar with three pepper cofns
until reduced to teaspoon ana naii,
of four eggs with two and nan
ounces of hard butter, cut IN small
nieces. Add a pinch of salt. plnch OF
grated nutmeg and the vinegar. 5si,
constantly over boiling wafer W.th
wooden spoon until smooth strain
into another saucepan and put u over
hot water again, beating constantly,
Add. A little at time. two and nan
ounces more of hard butter cut IN pils
and a big teaspoon OF thick Wnlte
fire and add a little lemon Julce-a
teaspoon.
Here is an easier hollandaise sauce:
Beat to a cream half cup or outteF
and then add the yolks OF two eggs:
the Juice of half lemon. pfncn OF
nanrika. half a teaspoon of salt Place
in A bowl over hot water ana peat
until it begins to thicken. Then add
half cup of boiling water, oaa1ihg
constantly. Let it thicken for perhaps
four or Eve. minutes. neaung cor on.
only with fish, but with cold aspara-
gus and with artichokes
To make white mayonnaise when
is a pleasant relief from the usuai SOIL
add one-half cupful OF very stu
an egg beaten very stiff, after the
usual yolk and oil and acid mixture
TO make green mayonnaise pound
water cress. or parsley, TO paste anu
add to the mayonnaise mixture win
a little lemon juice. Red mayonnaIse
can be produced by the addition OF a
little harmless red coiorfng matter,
such as dry powdered lobster coral.
Horseradish Sauce.
Mix two tablespoons Of freshly
Grated horseradish, the juice of
Sweet orange and three tablespoons
of any good salad dressing.
Celery Sauce.
Scrape the stalks and cut into pieces
half an inch long and let them stand
in cold water for about half an hour:
Place in boiling water and COOK until
tender Then drain Off the water and
dress with butter, salt and milk and
tbicken with little -four. This is
good sauce to serve with fowl.
Sauces With Stock.
Gravy. of course, is no more than a
good meat stock sauce. And meat
stock sauces are often served with
vegetables Many of US who would
raise our hands in horror at the
thought of pouring gravy over our
notatoes partake appreciativeiy OF a
French dish of parsnips and gravy
+hat IL a thickened stock sauce. We