Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-20
NJ MRS. NJ. A. WILSON

copyright i'ii;f Iii ir;fOsss RI rsssIvsdi
m ,s -, real duty Of evory woman TO
:. accomplished in the art OF
.;,s =. A modern philosopher writes
eeos .s ,sose vino eat soggy bread with ten
,n.' partially cooked foods, and VINO
'n' nretense Of enjoying II. when
a.N %.n ,.,lly could have delicious foods
w.. w.. "a a turn, should bc sentenced Tor
..uo an American plan hotel, where
nv m ~. meats and vegetables nre cooked
,osctber in steamers or ovens ana
80 80 on stone cold china by woitrcss
who ignores you IN,
~, aietetic proportions-cooked simply
IA nicely seasoned-nre characteristic
'r.,r ~ modern cuisine. Fussy or over
,.or.,ed foods are out Of date. So
,h., ,be last word in the real and true
,.npssrraration ,nsr Of our. foods is dnint,ncss'
little care in the COOKING ano W.
r.r.ements Of serving VIII more tnan
NV for itself in the SAVIOR ana Keen
spioymert OF tnc fanny
o., II is lust the sauce that either
uoIes. or mars the entire meal. Hence
maS a,o,d about saucemaking would help
- clear up this subject. ,
When making white sauces, butter Is
=. longer used until the sauce is
snooksd ~ Just blend the -four. and milk
t,se from Jumps, and cook, then season
nd add the butter for havoring. From
,b;s s foundation many sauces can De
made.
ADD one.haTt cup Of parsley for pdrs-
lev sauce. - t,. o,oo,
''Sv, 'OSvS,c.hoy cup Of finely chopped onions,
n,yboiled for onion sauce, =, =,
One CUP of peeled aud parbotled
my,kroons, cut In pieces TOR mushroom
' T,ro canned pimcntos, rubbed
,brouoh sierc, for pimento sauce, -.
One cup Of thick, toeN- drained sfeped
tomafoes, rubbed through sieve to equal
mart Of cream sauce for tomato sauce,
Oae.halt cup of finely minced oysters,
for oyster sauce,
One-hay CUP Of finely minced claims
for clam sauce,
team borss and skin, for fish sauce,
Ono. .hat cup of finely chopped stuffed
olives for olive sauce, =,
One CUP of cooked asparagus rubbed
through sieve, for asparagus sauce,
Three tablespoons OF prepared horse
rodish for horScrddish sauce,
For every cup of thick cream sauce
use four tablespoons of flour to each
cup OF milk, then season; use for meats
or vegetables or purees as directed in
foregoing list.
Of sugar and two-thirds cup OF any
variety Of fruit, crushed and rubbed
through a sieve, to every cup OF thick
cream sauce, prepared as directed above.
These fruit sauces are usually served
on puddings both boiled. steamed and
baked, on custards and some varieties
Of shortcake.
This standard or stock recipe may
also be- standardized for purses or cream
soups. To every cup Of cream sauce.
prepared as directed above. add one cup
Il the desired vegetable, which has been
cooked until tender and rubbed through
a sieve. Use one half cup of the vcge-
table and one half cup Of the water in
which the vegetable was cooked. Season
10 taste.
For brown sauce place in a saucepan
one. half cun Of good shortening and
one. half cup Of -four. Cook until II
very dark mahogany color and stir with
spoon all the while. Now add two
cups Of cold water and stir to blend,
free from Jumps. and bring to bell and
cook to tho desired consistency. Turn
into small straincr that has been lined
with a piece of cbeesecloth and begin
twisting tho cloth. just as though you
were going to wiring it, and thus force
The sauce through,
To make anchOvy sauce
ADD one. holt teaspoon Of cssenco Of
dnchopies,
Add one. third cup Of sharp cider
vinegar for sauce piqudnte,
Add one cup ot peeled aud pnrboiicd
mushrooms for bro,on muShroom sauce,
Add tpo tablespoons Of Worcester
shire sauce for Andorer sauce,
Add one.har cup Of chill sauce 10
Andover sauce for Robert sauce,
Add ore.huU cup Of finely chopped
picked malnuts for Osbourno sauce.
Add onr.hdit cup Of finely chopped
Wset mircd pickles tor Flemish sauce.
Add one cun Of fnCiv chopped onions
for bropn onion sauce,
Add one c.hau cup Of finely minced
cooked gib'ets for gtblct sauce,
Add one half cup Of finely minced
cooked 1iblets for giblet sauce,
Add ono c-hah cup Of tomato chtsup,
Tmo tablespoons Of Uincgur, bit of
sor'ic and grated onion for Flemish
sauce.
This list will provide the housewife
with an abundant change in the variety
Of sauces. There is n snuce made from
both the mAYOnnnIse or cnnked salnd