Every evening, Wilmington daily commercial., 1920-06-11
IT'S the Sauce
That Adds
ZeSt to the Meal
And Here Are Some Recipes for
Some of the Best of Them.

y SaUCeIeSS dinner Adbit - a AtAAAANA
cherries place to dine. Moreover. plain
cooking is appetizfhg when YOU have
sauces that are piquant and well
chosen. The habit of taking thought
for the sauce is truly a means of econ
or,1y Of time and money in dinner prep
aration. Take the little matter of mus
tard. Cold meat, if it has been very
well cooked and is tender and then
sliced good and thin, is appetzlng IN
deed if YOU set il forth with dish OF
well-made mustard. OF course. some
peonle like the so-callcd made mus
tard". Then your problem is simply
one of taking some of the mixed sort
from the bottle in which it comes ana
transferring it to an attractive niue
mustard dish Haeven forbid that even
in maidless household it should he
nlaccd on the table in the container IN
which il comes from the grocer's.
Rut the sort of mustard that is made
at home is more to the taste q 'ie
tr,,e gourmet. In other words. if your
husband is a lover Of good eats ne
would probably prefer the sort Of mus
tard that you mix with Your own ialr
hands from the powdered mustard that
YOU buy in tin boxes. Now there are
several sorts Of this dry mustard ana
there is quite a difference IN flavor.
Some Of them do very well for picking.
hut are not just what YOU want TOR
making mustard for meat Be sure
that YOU order the sort that you have
found 10 be the one YOU want
Now. here is a good way 70 make Il;
Have ready some boiling water Keep
II boiling and mix in a cup two table
spoons Of mustard and about 2 quarter
II teaspoon Of powdered or granu-
lated sugar, working out all he Jumps
Now pour on the boiling water. slowly
mixing the mustard 70 timex paste
Add a very little vinegar to thin Il y
,be rirh+ consistency. A hit of salt
should he added either when the sugar
is added or worked in after the mustard
IS made the right consistency. Re sure
always that the water Is actually hoh-
ING when K is added e the mustard
as this cooks the mustaI and taxes
away the raw flavor.
4 good many interesting sauces are
made on a foundation Of smooth white
sauce. For boiled mutton. serve e sauce
made by adding a haln cup of drained
capers To two CUPS of the white sauce.
10 not make the regular gravy from
the water in which tho mutton has
boiled. bur save 1t to use in making the
mutton over for the second day. With
fish ar boiled chicken you may serve
i sauce made by adding finely chopped
hard-hoiled egges and a little chopped
parsley to the smooth white sauce
little anchosy paste added to smooth
white sauce makes good adc1hoh ~
Tsh cooked in almost any way Parsley
sauce 10 serve with cold mutton or
lamb or with other sorts of meat IS
made By adding finely chopped parsley
to the smooth white sauce
Here are some more elaborate sauces
that you may want 70 add to your cook
ing repertoire:
Sauce Au Beurre Noir.
Quarter pound Of butter. salt and
pepper 10 taste. tablespoon of chopped
parsley. Z tablespoons Of vinegar.
Melt the butter III a saucepan. When
it smokes and begins To brown add the
vinegar and seasonings. Let all sim
rnel- for > or 3 minutes. until of good
dark color. add the parsley. and serve.
Use with calves brains. lobster, eggs,
etc.
Bread Sauce-For GsTne.
one pint milk one-third cup fine
crumbs. two tablespoons chopped onion.
one tablespoon butter. one-half tea
spoon salt. one-haIf saltspoon pepper,
two-thirdsa cups coarse bread crumbs,
one tablespoon butter Boil the fine
bread crumbs and onion IN the milk
fifteen minutes, and add the butter. salt
and pepper. Fry the coarse bread
crumbs in another tablespoon Of butter
till brown. Pour the sauce around the
birds and sprinkle the brown crumbs
over the whole.
Sauce poivrade.
One onion. minced. one gill Of vine
gar bunch Of parsley. pepper and salt
butter, one pint Of gravy or stock. three
cloves, butter and -four.
Fry the onions in butter until yellow;
add the vinegar. boil away one-third
leaving two-thirds To this add tbs
gravy or stock. parsley, cloves, pepper
and salt. Boil one minute. Add about
one heaping teaspoon Of -four rubbed
up with sone-half teaspoon Of butter
stir it into the sauce and boil for ter
minutes. strain. skim serve with 81
kinds Of broiIed or saUted meats
Saace Piquante.
Put a large spoonful of sweet buttei
in q stewpan. slice into il two onions
two carrots. a little thyme. two cloves
tUo# eschalots and bunch Of parsley
add if liked, Glove of garlic, lie
them cook until the carrots are soft
then shake in a little -four, let il cool
five minutes more, and add cup o
beef or veal stock and half cup Q
strong vinegar. skim and strain throug
a sieve. Add salt and pepper whel
boiling. This IS nice on cold meat.
Horseradish Sauce.
-Four tablespoons Of grated horse rad
ish. one-half teaspoon of salt. yoik Q
one egg. Rub together and add 70 thl
one teaspoon Of vinegar and six table
spoons Of whipped cream. stir gently
Vinaigrette Sauce.
Chop up together very fine one shal
lot two branches Of parsley, the sam
OF cheryil and chives. and when yer
fine place them in a sauce bowl VII
a tablespoon Of salt teaspoon Of pei
per and three tablespoons of Ylnega
Stir all well together; then add fou
tablespoons Of good oil. mix well again
and serve.
- &c, = 49,.