Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-21
MRS. WILSON'S WAY TO
! MAKE FLAT FOODS TASTY
Sauces of Delicious Flavor Poured Over the Most Taeless
Dish VII Make IL Temptng-Nfacaroni Miller Couleurs
BY MRS. M. A. WILSON
COPYRIGHT, 1850. bv Mrs. NJ. A. WILSON.
4 tTII An Rf0h,S EpScrpcd

Copvr'om' IsfS; e sy Ms @ N; 4. H"Son.
MANY foods are of themselves Aa'
&vA and insipid and must be dressed
With n sauce TO bring out their tul
FAVOR. The chef will ten you that II
the majority of cases IL Is possible tt
( utilize the cheap foods and when blended
. With savory sauce they become food
~ for the gods.
Il The standard brown sauce can b.
made by choice Of two methods. tn pre-
y1gre the stock, wash y, pounds O'
bones and cover with 3 pints of water
&ddipg
Ore taogot Of soup herbs.
Three onions, minced fine,
One ,choie Glove.
OTc tohoic ullspicc.
n One carrot. cut in tiny dice.
Bring to boil and then place on the
Gmmering burner and took for three
hours. Strain aud then let cool. Re
move the fat and boil down to half OF
TIE original amount. This boiling must
y slow and continuous. Turn into a
tr Cool. Place in icebox. This cs.
sence will keep one month in II cool
place.
To use, place five tablespoons of COOL
shortening In an iron frying pan and
odd five tablespoons Of -four. Brown
3nur a deep mahogany brown. Now
did I " cups Of cold water,
One- half cup Of essence,
One teaspoon of salt.
Z 4 Ono hnt tcnspoon of pepper.
Bring to boil. Stir continually and
cbok for three minutes. This gravy may
b used with vegetables, rice, hominy.
n5acsroni.
The second method of making this
0uce: Place in saucepan
Il One halt cup of essence,
I One and one halt cups Of cold Tdter,
Four leveI tablespoons of cornStdrch,
One tedspoon of kitchen bouquet,
One teaspoon of salt,
One-haif teaspoon of pepper.
Stir to dissolve the starch and then
hring to boil and cook slowly for three
minutes. 1t il then ready to serve.
fFor curryssauce select the method dc =
sired and make tho sauce, adding one
teaspoon of curry powder.
Chile sauce-add one teaspoon Of chile
powder.
la Spanish Sauce
iOnc-haH teaspoon Of chile popder,
Pinch Of curry porder.
Ono cup of onions, chopped fine and
cooked until soft.
Creole Sauce
Three quarters cup Of finely chopped
onions,
One cup Of thick tomato pulp.
RTpo green peppers. chopped fnc and
cooked until peppers and onions are
soft, then add:
One teaspoon Of chile pocder,
One teaspoon of salt.
kOne teaspoon Of pdprikd.
Bit of garlic, size Of pea.
Italian Sauce .
4 add
One halt cup of grated cheese,
4Three onions.
Ttc0 green peppers,
Zone cup of tomato PURGE,
4Cook slowly until onions and peppers
are soft.
Making a cream sauce as the basis
Of several other sauces permits the
housewife to make n quart ut once and
then simply reduce and heat when
ready to serve. Place
<dne quart of milk,
Zone cup of -four
ID saucepan. Stir to dissolve the -four
ahd then bring to boil. Cook slowly
for five minutes and then turn into a
bowl and cool and place in the iccbox.
Sauce SOubiS
gChop fine four medium sized onions
and place in saucepan and add
Zone and one-hdt cups of wGtcr.
Cook slowly until onions arc soft and
then rub through fine sieve and add
one cup of stock cream and
sOre aud one halt teaspoons of salt,
sOne teaspoon of whitc pepper.
sOne-hdt teaspoon of onion CrtrHct.
sBeat to mix and then heat to boiling
paint and simmer slowly for five min.
utes.
Parsley Sauce
place one cup Of stock cream and
three quarters cup Of cold water in a
saucepan and beat to blend. Bring to
the boiling point and then season with