Evening star., 1924-07-25

move one-half Of the nourishing
properties. The most nourishing
soups are made Of fresh meat The
meat should be put on to cook In cold
water, covered well, and kept at
low temperature and never allowed
to boil for at least the first hour,
after which gentle boiling may be
done.
The reason it must not boil hard is
this: The first boiling hardens the
tissues of meat and shuts in the juices
which we want to draw out.
A knuckle joint or shinbone, with
considerable meat attached. is good
for soup making. Crack the bones
and cut up the meat so as to allow
marrow and juices to escape. Put
the meat over the fire just after
breakfast and allow about five hours
for making the soup.
A Starchy or cereal food can also
be used for nourishing qualities, such
as rice, tapioca, pearl barley. little
squares of toast. cooked cereal, moo
dies, mashed or riced potato or maca-
roni or vermcelli.
10 thlcken a soup. use egg yolk
then pour some OF the hot soup over
1T, stirring all the time. Remove
from the fire and serve at once; or
cornstarch and milk may be used in
the same way to give consistency. or
bread crumbs. Forcemeat balls,
noodles and dumplings used as gar
nishIngs are nutritious and palatable.
Sauces and Graviex.
For fish sauces make a fish stock
by using. fish trimmings instead of
meat trimmings, an onion stock with
three cloves, a little celery and pars-
ley and Il few whole black peppers.
For game sauces make game
stock by using the game trimmings
and bones, although an ordinary beef
stock is quite good here. 1t takes
an expert to know the difference if
the sauce is worked up with little
game. For fowl sauces use fowl
stock, although beef stock is good
here too.
A white sauce is good with corned
peer or mutton. or boiled fowl. 1t is
good for dressing Clipped fried beef,
or for warming up meats or fish.
Hard boiled eggs, cold-boiled pota-
toes, canned fish and other things
may be heated and served in white
sauce and will be tasty and appetiZ-
ing. White sauce is also the founda-
ton for cheese sauce parsley sauce.
asparagus sauce, oyster sauce, egg
sauce and onion or spinach sauce.
Shrimp sauce is delicious with
baked or boiled fish, and it is very
easily made. Simply add cupful Of
canned or cooked shrimps, cut in
small pieces, to white sauce, with a
little cayenne pepper, and simmer
until the shrimps are heated thor
oughly.
Cheese sauce is like shrimp sauce,
as it requires only a few tablespoon
fuls of grated cheese added to white
sauce, but the sauce must not be
cooked after the cheese is stirred into
it or it will curdle.
When making oyster sauce. simmer
cupful of oysters in their own
liquor until their edges curl, then
drain and chop them coarsely. Sub
Stitute the oyster liquor for an equal
quantity of milk and when the sauce
is finished, stir in the cooked oysters.
Tomato sauce is good to serve with
veal outlets, pork chops, croquettes.
fried oysters and other meat or fish
dishes. 1t is easily made by follow
ing rule for making brown sauce,
but substituting the juice from
sieve, for other liquids. Fresh to-
matoes may be used, but they must
be cooked and strained first in order
that the juice only may be used. A
chopped and cooked with the sauce
as it thickens, will impart a good
taste, but the onion must be removed
before serving.
Cream Of tomato sauce is a white
sauce to which you have added
cupful of tomatoes cooked down to
"a thick paste, with one-eighth tea
spoonful of soda and passed through
q sieve. Take care In making this
sauce, also so as not to stir it after
blending the white stock and the to-
matoeS.
Sauce piquante is made by adding
to ordinary brown sauce one small
sour pickle finely chopped, a table
spoonful of caperS. a teaspoonful of
finely chopped olives or onion. and a
tabIeSoonful of vinegar. Sometimes.
for variety. you may add also tea
spoonful of horseradish. Serve. this
sauce with steak, mutton chops, roast
pork, baked or fried liver, or with
any dish of meat or fish that may
call for a good sauce.
Neloute sauce is made like plain
white sauce with the exception that
a cupful of white stock from veal or
chicken and half a cupful of milk
or cream are used as liquids in its
preparation.