Evening star., 1921-05-20
Health and Thrift in the Home

! whites Of eggs arc used for the me.
| ringue.
Croquettes and soufF,es of oysters
all kinds Of berries and other inere.
dients composed largely OF waite,
should be founded on a thick. rathe,
than 4 medium, white sauce,
Some Seasonable Sauces,
Sauce for Fruit Pudding-Cream to.
gcther a rounding tablespoonful o,
butter and a cup of granulated sugar
eiiX to a smooth paste two rounding
teaspoonfuls of -four and about one.
7 fourth cup Of cold water. Stir into d
cup Of boiling water, to which has
been added a pinch of salt. Stir unit
it is the consistency of starch. and
| when time to serve pour it over the
creamed butter and sugar. Flavor tc
taste.
! Green Pea Sauce for Meat-Mel,
two tablespoonfulS Of butter in pan
stir into it two tablespoonfuls of -four
add salt and pepper. stir in gradually
| two cups of milk and let it come TO a
boil. add a cup and half Of cook I'd
! peas. Pour this sauce around the
| meat on the plaeter just before serv-
ing.
Sauce for vegetables.-Beat one half
cup Of butter to a cream. add the
yolks Of four eggs. one at a time.
| beating each egg in thoroughly. Add
one-fourth teaspoonful of salt. dash
OF cayenne pepper or paprika and
one-half cup of boiling water. Cook
over boiling water until thick. grad
ually adding the juice Of half lem
on; chill before using. This sauce is
especially nice for caulif1ower. cab
bage. asparagus and similar veg
etables that call for creamy sauce:
Fish sauce.-Mix one tablespoonful
Of vinegar. one tablespoonful of lemon
Juice and one tablespoonful Of table
sauce in bowl and set it in the top
of the teakettle until it gets hot.
Brown one-third cup of butter in a
small frying pan. then stir it into the
mixture in the bowl. add one-fourth
teaspoonful of salt. If you want to
add a few chopped capers they will
lend an additional flavor.
Egg Sauce for Greens.-Melt two
and one-half tablespoonfuls Of butter.
stir until well blended. Pour on grad
ually. while constantly stirring. one
and one-half cups OF hot water. bring
to the boiling point and add one-half
teaspoonfu! Of salt. one-eighth tea
spoonful Of pepper, the yolks Of two
eggs slightly beaten. one tablespoon
full Of lemon juice and three table
spoonfuls of butter. little by little.
Put into a saucepan two we'll beaten
yolks Of eggs. two heaping table
spoonfuls Of sugar. the grated rind
of one lemon and one tablespoonful
cold milk or water. Mix well to-
gether. and stir in slowly one cup of
boiling milk. Stir with a whisk un-
til the sauce is of Il good thickness;
strain and serve with any kind Of
pudding.
Hot Chocolate Sauce to Serve on
Cake Stir half 2 cake of grated
chocolate into a cup of hot cream or
rich milk and dissolve four heaping
teaspoonfuls Of arrowroot in a gill
of cold milk. Boil together d cup
of granulated sugar and a pint of
and cream and the arrowroot and
milk. Cook. stirring steadily for six
or seven minutes. Remove from the
fire. add a dessertspoonful of vanilla
extract and pour over stale cake or
cottage pudding.
sauce to serve with a bread. rice or
cottage pudding: Put glass of jelly
in one-fourth cup Of hot water and
melt it on the stove. While this is
melting heat one tablespoonful of
butter in a pan. stir one tablespoon
melted jelly into this until it is smooth.
Serve hot with pudding, cake or
custard.
Butter and Sugar Sauce.-Work one
third cup of butter and one cup of
powdered sugar together. Add two
taDleSpoonl1lS OF oolllnS water ana
beat. then add one-fourth cup OF
cream and beat again until foamy.
Add a teaspoonful OF lemon extract.
Chicken Sauce-Make one cup of
cream sauce. using chicken stock in
stead OF milk. Remove from the fire
and add the yolks Of two eggs beaten
with one-half . cup of rich milk or
cream. Return to the fire, stir until
thick, but do not boil or it will curdle.
Season with salt. pepper and little
lemon juice.