A manual of home-making

MHhoti of mnfcing: (I) Wajsh J^ cup of butter and put in a bowl; to wa^h butter, cover it with cold water and wash it with a woi^den wpoiin until il is free from water and f^alt; (2) cliviiie the liutler into thrt« parts; (3) put one piece ia a saucepan with the unbeaten yolks of eggs and the lemon juice; (4) place the saucepan in hot water; (5) stir the mixture in ttie t<uueepun couBtantly until the butter is n>elted; (B) add the second i>iece of butter and continue the stirring; (7) aild the thinl piece of butter and continue the stirring; (8) aild the liquid and the other ingredienta graduallyi stirring the aauce constantly until it thickens. SAUCES 555 1 I I ll „ - = •38 «S 3 3 ll 3| i} 3-sill Is .el 2 I 11 I I I .1 if ^ J J ,D £2 ^ ^ !5 5 53 5 5 I Sja-g :i 3 0 d '^ d 1 bM ti ■g SAUCES 657 il So $ « c I -^eisii -- Mill liiifi tm '(i\\$ ..JlUlMfllllffi m Il llllll ■S3 "S s-^^ S"^ 3 5^ 5 « tj M ^1 A I I II 2 s a a g g g £ S S a I s S I i I a A MANUAL OF HOME-MAKINO l| III I 1 t 1! SI a I S I ? J3 S & S ^ ^ £ I s. a 9 9 1 9 9 h. w e* « ««« w s s S 5 s t; i i s 1 i Bk. t t 1 1 1 x X X X T Is fi.S' d& IgS*: i^:s! -:f % tlliidi|giii J u SAUCES 559 ii s ■M J I I I I I 3 II 1 1 Pi H 560 .4 MAWAL OF HOMB-MAKISG fiii 3? 1 1 3 » » ? if Ihir e *_; >► * SAUCES In all flweet sauces excppt hard Bauce, corn sirup, maple sirup, or honey raay be aubstitutr^l for all or part of the sugar with slight adjustment. SWEET SAUCES Siveei saitces thickened unth Htmrhj mnienaL Mtthmi of making: (1) Mix thf* wugar tmd the i"t>m.Hf:irch; (2) add the hot hquid gradually; (3) cook Ihe luixturp, stirring it consttiiitly until it thickens; (4) continue the cooking over hot water until the uncfM>ked flavor of the thickening agent can no longcT be delt^cteil; (5) add any flavoring material that is to be used. Stveet sauces thickefwd with egg. Method of nmking: Forsauec« in which butter and sugar do not form th(* basis: (1) Beat the egg slightly; (2) add the milk, hoi or cold; (3) add the sugar and the salt; (4) mix the ingrcdientH thortjughiy; (5) c(x>k the mix- ture over hot water, stirring it constantly untU it eoats the Hpoon; (0) add any flavoring material that is to be U8e<J; (7) if the sauce curdles, beat it thomughly with a Dover egg-bealer. For sauces in which butler and sugar form the basis: (1) Cream the butler; (2) atld the migar; (3) add the egg, well-beaten; (4) add the liquid gradually; (5) ct>ok the mixture ovir hot water until it in crcairiyj stirring it constantly; (<]) add any flavoring material that in to be used. For sauces thiekent^l with beatc*ii egg whites: Add the egg whites to the other ingredients, which are cooked or uncooked as necessan'', and beat the sauce until the ingreclients are well combiii©Ll. I , Sirup sauces. Meiho*i of making: Combine the sugar and the water, and put the mix- ture over the heat; stir it until the sugar is dissolvetl; boil it without stirring it until it fonns a gootl thread when droppetl from a t^poon; add the flavor- ing or crushed fruit. TABLE L,— Smtrp Sauces • Saiwe IngredietiU U^