Every evening, Wilmington daily commercial., 1921-06-23
Can You
Make Sauces?
They Are - Real Test of Culinary
Ability.
- THE very large hotel kitchens
there are special cooks who make

sauce cook becomes quite an artist.
and the general chef who can make
good sauces is always I'm demand. II
seems TO be more important than the
ability Co make fancy pastries.
The housewife VINO can make good
sauces has much TO he proud Of, II
A. fact. however. that our American
housewives are more often good cake
makers. or good pasty cooks than
they are good sauce makers. II is
che French woman who makes a spe-
ctnity 81 making sauces. We are told
that this ability 10 make good sauces
n the outcome OF necessity For gen
eraiinns, centuries. the French house
wife has had to get along with a
meaEcr food supply She has had
especially 10 do with a limited supply
of meat. which has always been com
paratiNply higher in price than IL has
been here. ny knowing how 20 make
good sauces the French housewife
has been able 60 make good dishes
from cheap cuts ~ meat
The ingredients of sauces are al
mort never expensive. The condi-
ments. spices and scasonings needed
iasi for q very long time. a bottle
az rapcrs. 4 can ~ good curry some
tohasco. with saEe thyme, bay and
the usual spices and daNorings viii
last year "a more A bed ~ parsley
and other Kitchen seasonings and
herhs takes little care and supplies
,ou with the ha,oring of many
sauces ii 4 convenient place.
enc fhinE that the housewife
Should lonk out COR II becoming in
trfe.tcd in sauce Us not 90 harp too
much on one flavor know a house
wife who haNinE gained some pro
aclcnry in using curry. has curried
lamb 1T cnrrcd chicken. Or curried
rice 81 least three times 4 week
Nhnr curry js something that seldom
should 10 served more than once a
week ot tVo The same with bay
leaves The American housewife.
learning that bay gives delicious
flavor 10 stcws and gravies. some
times does not content herself with
small piece or leaf. but uses IL too
literally and uses il always. How
ever. ID IS flavor that one soon
groWs tired of II should he used
only occasionally
ENery one who has ever been in
TndIa comes home with glowing aC-
counts 81 the Iindoo cooks use of
sauces ii is matter of economy,
thls use of sauces means Of maxi
ue thr economical foods % the East.
rlge. various forms of legumes, salads
and roots palatable 10 the exacting
appctites 81 the European Most Of
u Who have MOI been In India have
an idea that Indian sauces are all
hirhlg Fpiced like the bottled inn
ported chutney and curry sauces. But
this Is mistaken notion. or course
much highly seasoned food is eaten
IN India AZ L is eaten IN an warm
countries But the Indian cook
makes use or many sauces that are
not highly seasoned in the course Of
hia culinary practices.
Melted butter Is the foundation Of
many 81 tho sauces of India. and. re-
member. in copying any Of these
recipes that melted butter does not
mean butter that has been heated
much beyond the melting point.
Indian White Sause-The Indian
waite sauce Is made as follows: Take
half 4 cup 81 milk and two ounces OF
melted butter and bring them 10 the
boiling point Put a tablespoon Of
n6ur in a cup and add cold milk until
n reaches the consistency OF cream
Mix ON all the Jumps and then add
90 the hot milk and butter. Allow
q 20 boil over water for FIVE minutes
This sauce. like our own white sauce,
forms the foundation OF many sauces
with a little anchovy paste mixed in
a. IL Is delicious sauce for fish.
With the addition Of capers il is ex-
ccllent scrv with lamb or mutton.
To make parsley sauce to serve with
boiled meats or potatoes the Indian
cook makes a thin white sauce and
then adds a handful OF parsley that
has been parboiled and chopped fine
The Indian cook makes a delicious
egg sauce 10 serve with salads or
vegetables by simply boiling two eggs
twenty minutes. cooling them, chop
ping them very fine and adding them
70 s cup Of melted butter.
Chutney Sauce.-Boil together for
three or -four minutes four table
spoons OF chutney, six tablespoons Of
brown roux melred, a little French
mustard. one tablespoon OF catchup
and one tablespoon of vegetable
stock II should be rubbed through
6 sieve before serving. 1t is an ex-
cellent sauce for any sort of meat
or meat combination dish. To make
the brown roux stir equal quantities
~ butter or butter substitute and
-four over gentle fire until you haye e
q smooth paste and then allow il to
remain over the FIRE till it browns
very slightly.
Curry Sauce.-Here is good
recipe for hot curry sauce that may
be used for any dish requiring a
simple curry sauce. Slice an onion
in thin rings and fry il in clarified fat
until quite soft Now str in a half
tablespoon Of curry powder and
tablespoon OF -four and fry for a few
minutes. adding a little salt Add a
half cup ~ vegetable or meat bone
stock ard a half an apple and cook
together for a half hour. Add a tea /
sponn on chutney X you like the
favor. Put through a sieve before I
serving.