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Sauces

(Sauces) - (Made-over Dishes)







Toast slices of stale bread until a golden brown and crisp to the center.
This is best done in the oven. Put a layer of this toasted bread in the
bottom of a baking dish; put over a quarter of a cup of grated or chopped
cheese, sprinkle with salt and red pepper; then another layer of bread,
another of cheese and the last of bread. Pour over sufficient milk to
moisten the bread; bake in a quick oven fifteen minutes, and serve at
once.

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FRUIT SAUCES

Wash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
occasionally.
When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.
Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.
Blackberries, strawberries or raspberries, make a nice sauce.

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PUDDING SAUCES

2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Dr. Price's Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water or prune juice
1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and
fruit juice and mix thoroughly. Add more water if necessary to make
stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
This pudding should be prepared and cooked a week or more before used.
Before serving steam one hour and serve with hard, lemon or foamy
sauce.

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Pudding Sauces

This is one of the most delightful sauces to serve with left-over meats,
especially beef. Press from the vinegar four tablespoonfuls of
horseradish, add a quarter of a teaspoonful of salt, and work in the yolk
of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it
gradually into the horseradish and dish at once.

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Cold Meat Sauces

Where just a few mushrooms are left over, either fresh or canned, they may
be chopped fine and added to a brown sauce and served with steak or beef;
or they may be chopped fine and added to a cream sauce and served with
chicken or sweetbreads.

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Sauces

=Asparagus Sauce.=--Use the tender part of the stalks for the main dish,

boil the tougher part until it is as soft as it will be, then rub

through a coarse sieve. Put the pulp into a mixture of one tablespoonful

each of butter and flour and let it simmer for a few moments, add a

half-cup of water in which the asparagus was boiled, season with salt

and pepper and boil thoroughly; just before taking from the fire add a

half-cup of hot cream or one-half cup of milk and water, and a

teaspoonful of butter; a little grating of nutmeg improves the flavor.



=Bechamel Sauce.=--Bechamel sauce is a white one and needs a white stock;

if there is none at hand make it in the following manner: cut up lean

veal, free from fat into three-inch cubes and put them into a stewpan.

Add one small onion, one small carrot cut into pieces, and six ounces of

butter. Fry the vegetables in the butter ten minutes, without coloring,

then stir in three ounces of flour, and continue stirring five minutes

longer. Add three pints of stock, one pint of cream, five ounces of

mushrooms, a small sprinkling of dried herbs, one half teaspoonful of

salt and a pinch of white pepper. Stir until it comes to a boil, skim

occasionally to remove the fat, and simmer for two hours. Strain through

a cloth or fine sieve into a porcelain stewpan with a gill of cream.

Simmer over the fire till it coats the spoon, strain again through a

cloth or fine sieve into a basin, and set till the sauce is cold. This

sauce requires the cook's utmost attention.



=Butter Sauce or Drawn Butter Sauce.=--Mix one tablespoonful each of

butter and flour to a smooth paste, put in a saucepan to melt, not to

brown, and add one cupful of water, broth, or milk. Season with one

teaspoonful of salt and one saltspoonful of pepper. Stir constantly

while boiling. This is a good sauce in itself and is the foundation of

many other sauces; it is varied with different vegetable flavors,

catsups, vinegars, spices, lemon juice, leaves and the different sweet

herbs.



=Brown Sauce or Spanish Sauce.=--Brown a tablespoonful of butter, add the

same amount of flour and brown again, add a cup of boiling water, stock

or milk, and stir while it is cooking, strain if necessary; a clove, a

bay leaf, and a tablespoonful of minced onion or carrot browned in the

butter varies the flavor.



=Caper Sauce.=--Stir into some good melted butter from three to four

dessertspoonfuls of capers; add a little of the vinegar and dish the

sauce as soon as it boils.



=Celery Sauce.=--Cut half a dozen heads, or so, of celery into small

pieces; cook in a little slightly salted water until tender, and then

rub through a colander. Put a pint of white stock into a stewpan with

two blades of mace, and a small bunch of savory herbs; simmer half an

hour to extract their flavor, then strain them out, add the celery and a

thickening of flour or corn-starch; scald well, and just before serving,

pour in a teacupful of cream, or if one has not the cream, use the same

amount of scalded milk and a tablespoonful of butter, season to taste

with salt and white pepper, squeeze in a little lemon juice, if one has

it, and serve. If brown gravy is preferred thicken with browned flour,

and it is improved by a little Worcestershire sauce or mushroom catsup.



=Cream Sauce.=--Rub to a smooth paste one tablespoonful of butter and the

same of flour, put into a saucepan and melt, do not brown; have ready a

cup of hot cream, or the same amount of milk enriched by a tablespoonful

of butter and add to the butter and flour. Stir constantly until it

thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of

chopped onion lightly browned in the butter is an agreeable addition.



=Cucumber Sauce.=--Use two tablespoonfuls of olive oil, a scant

tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a

dash of pepper, and a saltspoonful of mustard with a teaspoonful of

cucumber; rub the oil and mustard together before adding the other

ingredients, stir well and serve very soon as it spoils by standing.



=Egg Sauce.=--Boil the eggs hard, cut them into small squares, and mix

them with good butter sauce. Make hot and add a little lemon juice

before serving.



=Hollandaise Sauce.=--One half a teacupful of butter, the juice of half a

lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of

boiling water, one-half teaspoonful of salt; beat the butter to a cream,

add the yolks one by one, the lemon juice, pepper and salt; place the

bowl in which these are mixed in a saucepan of boiling water; beat with

an egg-beater until the sauce begins to thicken, and add boiling water,

beating all the time; when like a soft custard, it is done; the bowl, if

thin, must be kept over the fire not more than five minutes, as if

boiled too much it spoils.



=Horseradish Sauce.=--Two teaspoonfuls of made mustard, two of white

sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour

over sufficient grated horseradish to moisten thoroughly.



=Lyonnaise Sauce.=--Brown a small onion minced in a tablespoonful of

butter and the same of flour, add a half-cupful of meat broth, a

teaspoonful of parsley, salt and pepper and cook long enough to season

well.



=Mint Sauce.=--Four dessertspoonfuls of mint, two of sugar, one gill of

vinegar; stir all together; make two or three hours before wanted.



=Mushroom Sauce.=--Mix one tablespoonful each of flour and butter, melt in

a stewpan, add a cupful of rich white stock or cream and stir until it

thickens; put in a half-cupful of freshly boiled or of canned mushrooms,

let all come to a boil again, season with a saltspoonful of salt and a

dash of cayenne pepper; serve hot.



=Mustard Sauce, French.=--Slice an onion in a bowl; cover with good

vinegar. After two days pour off the vinegar; add to it a teaspoonful of

cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and

mustard enough to thicken; mix, set upon the stove and stir until it

boils. When cold it is ready for use.



=Mustard Sauce, German.=--Four tablespoonfuls of ground mustard, one

tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of

cinnamon, one of cloves, one of cayenne pepper, three of melted butter;

mix with one pint of boiling vinegar.



=Onion Sauce.=--Mince an onion; fry it in butter in a stewpan. Pour over

it a gill of vinegar; let it remain on the stove until it is simmered

one-third away. Add a pint of gravy, a bunch of parsley, two or three

cloves, pepper and salt. Thicken with a little flour and butter, strain,

and remove any particles of fat.



=Parsley Sauce.=--Parsley sauce is the usual cream sauce, to which is

added a tablespoonful of minced parsley and one hard boiled egg finely

chopped.



=Tartare Sauce.=--Tartare sauce is a French salad dressing to which is

added a tablespoonful each of chopped olives, parsley, and capers or

nasturtiums; instead of capers or nasturtiums chopped cucumbers or

gherkins can be used. Set on ice until used.



=Tomato Sauce.=--Boil together for one hour, a pint of tomatoes, one gill

of broth of any kind, one sprig of thyme, three whole cloves, three

pepper corns, and half an ounce of sliced onions; rub through a sieve

with a wooden spoon, and set the sauce to keep hot; mix together over

the fire one ounce of butter and half an ounce of flour, and when smooth

add to the tomato sauce.



=Vinaigrette Sauce.=--A vinaigrette sauce is a brown sauce flavored with

vinegar just before serving; it must be cider vinegar, or one of the

fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a

teaspoonful of mustard into a tablespoonful of olive oil, to which add a

teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very

slowly a half-cup of vinegar stirring vigorously.



=White Sauce.=--Put one tablespoon each of flour and butter in a saucepan

and stir together until they bubble; then gradually stir in a pint of

boiling water or white stock; season with salt and pepper and let boil a

moment longer. To vary it, the beaten whites of two eggs may be stirred

in just before serving.

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Savory Sauces

In making sauces great care should be taken to have the saucepans

scrupulously clean and only granite-ware or porcelain-lined saucepans

should be used, especially where there is any acid as in tomatoes or

pickles. Never use an iron spider except for browning butter and flour

together as they will not brown in a saucepan.

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Vegetable Stock For Sauces

Take any kinds of vegetables convenient, such as parsnips, celery,

carrots, turnips, green pepper, onion, leek, parsley, celery tops,

celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,

and cook in water until tender; strain, pressing all from the

vegetables. The water Jerusalem artichokes are boiled in is valuable for

sauces. The liquid from canned peas is also excellent. Care must be

taken in putting the vegetables together not to let any one predominate,

turnip especially, as it makes a sauce very bitter.

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Coloring For Sauces Soups Etc

Melt a quarter of a pound of granulated sugar in a spider, cook until it

is a very dark, rich brown, almost black, stir constantly. Great care

must be taken that it does not burn. When done pour over it a quart of

boiling water and let it cook until the caramel is entirely dissolved,

pour it out and when cold strain and bottle. It will keep indefinitely

and a tablespoonful will give color to a pint of liquid.

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Seasoning For Soups And Brown Sauces

Salt a bullock's liver, pressing it thoroughly with a great weight for

four days. Take ginger and every sort of spice that is used to meat, and

half a pound of brown sugar, a good quantity of saltpetre, and a pound

of juniper-berries. Rub the whole in thoroughly, and let it lie six

weeks in the liquor, boiling and skimming every three days, for an hour

or two, till the liver becomes as hard as a board. Then steep it in the

smoke liquor that is used for hams, and afterwards hang it up to smoke

for a considerable time. When used, cut slices as thin as a wafer, and

stew them down with the jelly of which you make your sauce or soup, and

it will give a delightful flavour.

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Cullis To Thicken Sauces

Take carrot, turnip, onion; put them in the bottom of a stewpan; slice

some veal and ham, and lay over your carrot, with thyme, parsley, and

seasoning; put this over a fire gently; when it sticks to the bottom,

pour in some good stock, put in the crumb of some French rolls, boil

them up together, strain it through a sieve, and rub the bread through;

this will thicken any brown sauce.



Fish cullis must be as above, only with fish instead of meat.









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