The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-08
BY RUTH CHAMBERS

The natural flavor of we'll pre-
pared meat is its own best sauce"
However, even this may be enhanced
sometimes, and variety may be
gained by use Of an accompanying
sauce. This is desirable especially
in the case of the meat loaf made
from leftover meats.
In any case, the sauce is to be
used to enhance the real flavor of
the meat rather than to change it.
For this reason, certain sauces
seem to be especially suited to GER
tain kinds of meats.
The housewife who has expert
mented bit with various meat
sauces and tried out the taste of
her family as we'll as her own skill,
has at her command a sure way of
dressing up" her meals now and
then and encouraging appetites
which may grow f1nicky.
Meat Loaf Sauce
Here is a tasty sauce for meat
loaf. Cut one Glove of garlic and
one onion very fine and cook until
tender but not brown, in 2 table
spoons of bacon fat. Add one can
of tomato sauce, 2 cups Of meat
stock, l pimento chopped fine and
salt, pepper and paprika to taste.
Cook until it is thick and turn over
the meat loaf.
Here is a recipe for maitre d'hotel
butter which makes broiled steak or
lamb chops taste like more"
Maitre d'HoteI Butter
Cream 4 tablespoons of butter,
add l tablespoon of finely minced
parsley, l tablespoon of lemon
juice, p teaspoon salt and 4 tea
spoon onion juice. Chill and form
into small balls. Serve with broiled
lamb chops or steak.
Horseradish butter also goes well
with broiled steaks or chops.
Horseradish Butter
Cream 4 pound butter, add 4 ia
blespoonS fresh grated horseradiSh,
little salt and q dash of cayenne.
Blend thoroughly
HOrseradish Sauce
Horseradish sauce which goes we'll
with beef that is cooked in water,
is made up Of l teaspoon of mus
tard, l tablespoon vinegar, 3 table
spoons cream, teaspoon salt, a
teaspoon pepper and 1-3 cup of
grated horseradish. Mix the ingredi-
entS in the order given and beat
thoroughly
RaiSin Sauce
For baked ham, raisin- sauce is
very good.
Blend 2 tablespoons Of flour with
2 tablespoons of melted butter. Add
2 cups of cider and cook until the
sauce thickens. Add p cup of seed
less raisins, salt sparingly, and it is
ready to serve.
LOganberry Sauce
For any cold meat, 1oganberry
sauce is delicious.
Take Y cup Ioganberry juice,
l cup powdered sugar, 2 tea
spoons grated horseradish, 2 ia
bleSpoons grated horseradish and
3 tablespoons of lemon juice. Mix
the ingredients together and bring
to the boiling point This sauce may
be served hot or cold.
Pimento Sauce
To serve with tongue, there is pi-
mento sauce.
Melt 2 tablespoons of butter,
2 tablespoons flour and p tea
spoon of salt. Stir until smooth.
Add l cup Of meat broth and cook
until thick. Boil one minute, add
two tablespoons of lemon juice and
2 tablespoons of lemon juice and
2 chopped pinentos.
Mint Butter
To accompany lamb, mint sauce
and mint jelly come at once to
mind. Here is a recipe for mint
butter for broiled lamb chops.
One-half cup minced mint
leaves, z cup butter, 2 table
spoons lemon juice and few grains
of cayenne are needed. Cream the
butter and add the minced mint
leaves. Add the lemon juice and
cayenne, beat we'll until it is creamy
and place on ice until you are ready
to use it.