possible for all their ships. It is of v
course impossible for them to allow
more than a certain quantity of butter
to the cook in one day. When brown
roux is made from fat the cook is well
aware of the importance of getting rid
of this fat afterwards. As soups and
gravies are made in wholesale quantities
on board ship, it is far easier to remove
the fat than \vould be the case in
making it in small kitchens. I simply
mention this fact for the benefit of
those who make soups in wholesale
quantities, but I would caution house-
keepers when making soup or gravy by
the half-pint against using brown roux
unless it is made with butter. It is
only when used in large quantities that
when made with fat tne greasiness can
be perfectly removed.
ROUX, WHITE. — White roux is the
same as brown roux, with the simple
exception of the colour. In making
white roux proceed as in making brown
roux, only the moment any symptoms
exhibit themselves of the mixture turn-
ing colour, remove the stewpan from
the fire and slacken the heat. White
roux is simply flour baked sufficiently
long in the butter to be cooked without
turning colour. It is useful for thicken-
ing any kind of white sauce or white
soup. White roux is used for thicken-
ing bechamel sauce, sauce supreme,
and every kind of soup made with milk,
such as Palestine soup, cauliflower soup,
celery soup, etc.
ROYAL TABLE SAUCE.— Royal table
sauce is an exceedingly nice sauce,
which can be used for chops, steaks,
hashes, stews, etc. This sauce is also
exceedingly nice mixed with melted
butter for any kind of fish, either fried
or boiled.
RUSSIAN CAVIARE.— See Caviare.
RUSSIAN OX TONGUES. — See
Tongues.
AGE, ESSENCE OF— Essence
of sage is a convenient form
of imparting the flavour of
sage when fresh sage leaves
cannot be obtained. Like
all essences, it must be used with consi-
derable caution — three or four drops
HOUSEKEEPER'S GUIDE.
137
being, as a rule, sufficient to flavour lialf
a pint or more of fluid.
SAGO FLOUR.— See Infants’ Food.
ST. VINCENT ARROWROOT. — See
Ahrowkoot.
SALAD CREAM. —Salad cream can
now be obtained ready made in bottles.
It is very similar to mayonnaise sauce
(see Mayonnaise Sauce), but it is not
of quite so thick a consistency. The
salad cream sold in bottles requires no-
thing to be added to it, except perhaps
a little pepper and salt, according to
taste. It is amply acid enough for the
purpose of dressing every kind of salad,
and it is also slightly flavoured with
tarragon, which gives it a somewhat
scented taste. This salad cream is
suited for nearly every kind of salad,
especially lettuce and mustard-and-
cress, and can also be used for dressing
German salads. It is, however, better
adapted for lettuce, and mustard-and-
cress, etc., but is not suited for dressing
cucumber.
SALAD OIL.— See Oil.
SALMON PRESERVED IN TINS.—
Page 199
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
possible for all their ships. It is of v course impossible for them to allow more than a certain quantity of butter to the cook in one day. When brown roux is made from fat the cook is well aware of the importance of getting rid of this fat afterwards. As soups and gravies are made in wholesale quantities on board ship, it is far easier to remove the fat than would be the case in making it in small kitchens. I simply mention this fact for the benefit of those who make soups in wholesale quantities, but I would caution housekeepers when making soup or gravy by the half-pint against using brown roux unless it is made with butter. It is only when used in large quantities that when made with fat tne greasiness can be perfectly removed.
ROUX, WHITE. — White roux is the same as brown roux, with the simple exception of the colour. In making white roux proceed as in making brown roux, only the moment any symptoms exhibit themselves of the mixture turning colour, remove the stewpan from the fire and slacken the heat. White roux is simply flour baked sufficiently long in the butter to be cooked without turning colour. It is useful for thickening any kind of white sauce or white soup. White roux is used for thickening bechamel sauce, sauce supreme, and every kind of soup made with milk, such as Palestine soup, cauliflower soup, celery soup, etc.
ROYAL TABLE SAUCE.— Royal table sauce is an exceedingly nice sauce, which can be used for chops, steaks, hashes, stews, etc. This sauce is also exceedingly nice mixed with melted butter for any kind of fish, either fried or boiled.
RUSSIAN CAVIARE.— See Caviare.
RUSSIAN OX TONGUES. — See
Tongues.
SAGE, ESSENCE OF— Essence of sage is a convenient form of imparting the flavour of sage when fresh sage leaves cannot be obtained. Like all essences, it must be used with considerable caution — three or four drops
being, as a rule, sufficient to flavour lialf a pint or more of fluid.
SAGO FLOUR.— See Infants’ Food.
ST. VINCENT ARROWROOT.— See
Arrowroott.
SALAD CREAM. —Salad cream can now be obtained ready made in bottles. It is very similar to mayonnaise sauce (see Mayonnaise Sauce), but it is not of quite so thick a consistency. The salad cream sold in bottles requires nothing to be added to it, except perhaps a little pepper and salt, according to taste. It is amply acid enough for the purpose of dressing every kind of salad, and it is also slightly flavoured with tarragon, which gives it a somewhat scented taste. This salad cream is suited for nearly every kind of salad, especially lettuce and mustard-andcress, and can also be used for dressing German salads. It is, however, better adapted for lettuce, and mustard-andcress, etc., but is not suited for dressing cucumber.
SALAD OIL.— See Oil.
SALMON PRESERVED IN TINS.—