Evening star., 1922-12-29
Health and Thrift in the Home

rapidly until we'll mixed and smooth.
Then return 1t to the double boiler
and put 1t back on the stove to COOK
q few minutes. This will be per.
fectly smooth without straining.
When roasting meat or fowl and
you want to keep the gravy free from
Jumps. dip up a few spoonfuls Of the
fat and add the -four to It. This Will
make a smooth and creamltke paste.
A little cold water should be added
to thicken. You will not have to
strain this. Keep on hand a supply
Of Drowned sugar for gravy and you
will always have better looking and
better tasting gravy. Take some
granulated sugar and put 1t In pan
it Is scorched good. stirring con-
stantly. The scorching takes away
the sweet taste. Put in a teaspoon
full to a quart Of gravy.
White gravy, which Is served with
fine home dishes. is prepared as fol-
ing 1t in a saucepan and blend with
it quantity Of Hour. Season with
white pepper and salt Cook the -four
thoroughly until you think 1t Is done
and add a little water to mix the
ingredients. then milk or cream, pre-
cooked until 1t forms a thick gravy,
free from Jumps and perfectly white
and rich.
Sauce for Fruit Pudding.
Cream together a rounding table,
spoonful of butter and a cupful OF
granulated sugar in making sauce
for fruit pudding. Mix to a smooth
paste two rounding teaspoonfuls OF
-four and about one-fourth of a cup
full of cold water. Stir into a cupful
Of boiling water to which has been
| added pinch Of salt. Stir until the
| consistency of starch. and when time
to serve pour it over the creamed
butter and sugar. Flavor to taste.
Fish Sauces.
| To make drawn-butter sauce for
| fish. take two cupfuls of boiling
water, eight tablespoonfuls Of butter
| one-eighth of teaspoonful of pepper,
four tablespoonfuls Of flour and one
half teaspoonful of salt. Melt four
| tablespoonfuls of butter, remove from
the fire and stir the flour into 1t until
+; it Is smooth. Then stir in the boil
/ ing water. add the remainder OF the
| butter and boil for five minutes. a
| teaspoonful of lemon juice may be
added.
Parsley butter is a good sauce tc
tablespoonful of butter. one teaspoon
! full of minced parsley, one teaspoon
T, full of lemon juice, one-fourth tea
spoonful Of salt and dash of pepper
/ Rub the butter to a cream. add salt
and pepper. work In the lemon juice
| and then mix in the parsley.
Leftover Turkey or Chicken.
A good way to make use of left
' over pieces of turkey is to combine
I with an equal quantity Of rice. Re-
move the meat from the turkey bones
and run 1t through the chopping ma
chine. then add enough butter. milk
salt and pepper to season. Form the
mixture into small balls. roll In
beaten egg and cracker crumbs and
fry. Garnish with parsley. The
| pieces may also be made into tim
, bales, hash or shepherds pie for
luncheon. served with boiler rice or
sweet potatoes.
| With Various Dishes.
Serve cream sauce with sweet
! breads, orange salad with roast
chicken, celery sauce with quail
stuffed olives with fish balls. horse
radish sauce with boiled beef, horse
radish and fried onions with liver
French dressing with sardines, mint
sauce with lamb. Yorkshire pudding
with roast beef, hard boiled eggs and
parsley with boiled salmon. cream
gravy and strawberry preserves with
fried chicken. oyster dressing with
turkey, celery and onion dressing
with roast duck. tart grape jelly with
canvasback duck. currant jelly with
roast goose and cucumber catsur
! with corned beef.