A manual of home-making

Sauces aro reliecl on in cookery as a basis for soups, cr quettes, souffle, eertiiiii dess€^rt^, such a« coriLstarrh puddiu and a,s a means of making other fooils more* palatable or mc nutritious. The few ty[K\s of ^simple sauces can be varied aliOG without limit by the imaginative cook. WHITE SAUCE Thin sauce Up to ?4 or I tablespoon fat J4 or 1 lablesporm flour i 1 cup milk Seasoning Medium thick «ai*c« Up to 2 tablespoons fat IfS ^ 2J^ rablespoona flour 1 cup milk Bcsasoniai; Thick muce Up to 3 or 4 tablespoons fat 3 or 4 tabteapoonB flour 1 cup milk Seasoning Mtihf^U. (1} Melt tlie fat in the lop of a double lioiler; (2) when the? fat bubblifl^ remove tbc kettle from the heatp add the tliickening agent, stimtig tlit mixture unril it is smooth; (3) tit Id the eoM Liquid, return the mixturt to the fire, and «tir it oonatanlly until it boili?; (4) add the aeftaoning. In this method nearly as much fat as flour t^hould b<* ujsed, (1) Scald the liquid in the top of a double boiler; (2) mix the t hirkenm agefkt with a small amount of cold Uquid, be^it it fn^? frt>ni all luiuj] «8 SAUCES and thin it to the consbtency of thin cream; (3) add thu* paste gradually to the Bcalded liquid, stirring the sauce confitantly until it boilsj (4) add j the fat and the f*ea.soning. Fat may be omitted in this method, or varying amounts may be used. If a large quantity of sauce is to he made, Method II is recom- mended because of the shorter time reciuired. If the sauce is not to Ije used immediately, it may hm kept hot over hot water. It should be kept covered to prevent a film fonning on the sur- face. If lumps appear, due to a faulty method of making, they may Ije removed by beating the sauce with an egg-beater or by strainmg it. BUTTER SAUCE Mdkod of making: (1) Melt half of the butter; (2) a<Id the flour and seaaoninga; (3) stir the mbtturc over the fire until it bubblr-i^; (4) remove it from the fire; (5) adil the hot water gradtjaii^^; (fi) return the mixture lo the fire and boil it^ stirring it con5tantl3% (7) add the remaining butter in email pieces. BROWN SAUCES Method of making: (1) Melt the butter in a saucepan; (2) add the flour and Btir the mbcture until it bubblea; (3) remove the mixture from the fire, and add the liquid Kradiially, stirring constantly t/O prevent lumps from forming; (4) return the eatiee to the firt*, and 8tir it until it boils; (5) browTi stock, brownetl flour, kitehen bouquet, Worcestershire sauce, or caramel may be uned to give a brown color; (<j) when vegetabl*^ and herbs are UBcd as flavoring, mil tbem very fine, cook them in the biil ter until they are a russet brown, strain the sauce before using it; (7) when raw rnushroom^s are used, peel them and clean tliem, simmer them in water until they are tender, or sautd them in butter; (8) when olives are u«ed, cover them with boiling water, let them simmer for an hour, cut them from the seeds. SAUCES THICKENED WITH EGG