Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-19
By MRS, NJ. A, WILSON

Copyright. I22G. r,obt, Sg I,s, m,s; ~ A. WILSON,
A N OLD chef says that many varieties
"A of delicious sauces and dressings
may be easily made by using the mayon-
naise as base:
Arragon Sauce
One-hd cup of mdy0nndiSe,
Ope large onion grated,
lone hdlf teaspoon of mustard,
One-h half teaspoon of pGprikd,
One red pepper or pimento chopped
fse.
Mix and serve with cold meats, fish
oysters, clans and 30 on.
La Toska
Tpo- thirds cup Of mdyonnuise,
One- holt cup of finely chopped pars-
One-hay cup of finely chopped ra'o
cosrot,
Tno onions grated,
One half teaspoon Of paprikd,
One- half teaspoon of celery ertrdct,
One quarter teaspoon of mustard.
Mix and then serve on fish, steaks. pot
rohsts. goulashes. fried dishes. such as
oysters, croquettes, etc.
Ravigote Sauce
Uno thirds cup of mdyonnaise,
One large onion grated,
Dne-hdif cup of parsley. chopped fine.
Orc-hdlf cup of green icdreS OF
ocierv, chopped fine,
Dne- eighth teaspoon of mace.
Mix and then season to taste.
TRY beating into cream sauce that is
toibe served on vegetables, four table
spoons of mayonnaise.
THE old chef SAYS the true secret OF
Bohemian goulash and stews is the ad-
diton Of one half cup of Arragon sauce
just before serving. a few bottles OF
fiayoring extract soon pay for themselves
int the variety Of sauces that may be
mSde and served.
The old chef knows that little or no
wine was ever used in preparing these
sapces, but rather a skillful blending Of
chcice havoring.
Sauce Foundation
Either sirup or sugar may be used /;
ifsthe choice is sirup be sure 1t is a
lisht clear sirup, such as maple, cane.
coin or honey. Place thirds cup
off sirup or sugar in the saucepan and
adj one cup of water and three level
tablespoons of cornstarch. Stir to dis
solve the starch and then blend the
siRip or sugar and water. Bring to a
boil and cook slowly for three minutes.
Remove and add one tablespoon of lemon
mixture is now ready to prepare into any
variety or flavor.
70 make vanilla-add two teaspoons
ofsvanilla extract For sauce a Ia Pom
padour odd
Dne-hait teaspoon cf rose ertrdct,
Three drops of nutmeg,
Dne.hdf teaspoon Of camilla,
Ppo drops Of almond
Beat to mix and then serve,
go make sauce a la Josephine add to
the sauce foundation, while warm. yolk
ofkone egg and then beat we'll 10 blend
Lst cool and then add
StiGiv beaten rhite Of one egg,
One halt teaspoon Of rose ertrdct.
Fold in the stiffly beaten white OF
egg and extract, then chill and serve Ice
cold.
For sauce Ia mode add:
-Four tablespoons of prepared marsh =
Mellop chip or cream,
DHe-hdH teaspoon Of extract Of Gin .
Hgnon,
One halt cup Of finely chopped nuts.
Beat to mix.
The uses Of well blended sauces will
change the plninest dish into one that
epicures will rave about Try serving
sponge cake just broken into pieces anC
covered with the desired sauce ther
spyinkled with finely -rhnDpcd nuts. Gar
nish with fruit whip or marasChinC
cherry.
The old chef brings to this corner Z
new dessert called Osborne pudding
The recipe for this pudding was the lat,
Queen Victoria's own. She invented i
for her royal husband,
Osborne Pudding
Select casserole or baking dish ant
rub lightly with butter. Then place
layer of thinly sliced apples in the bot
tom of the dish about three quarter
Inch deep. Dust with nutmeg ant
cinnamon and cover with brown sugar
Next place a layer of seedless raisns
using about one half of the package
Sprinkle over the raisins two thirds Cul
ofifnely chopped nuts, using peanuts
almonds or walnuts. Now layer o
apples Of the same thickness as befor
and then season and sprinkle thickl
with brown sugar. Now place in a mix
ing bowl
5r---OHc- halt cup of sugar,
Yolks Of tt0O eggs.
Cream until light and fluffy. then adj
fhres tablespoons of melted butter,
Five tablespoons of toGter,
Qne cup OF -four,
Tseo teaspoons Of baking po1der.
Beat to mix and then carefully folk
In The stiffly beaten white of one egg ant
pohr over the prepared fruit In the bak
ing dish. Spread the top smooth with
knife and then sprinkle one half cuI
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