Twentieth century home cook book

Sauce of Many Names. — A sauce that goes by the name of the flavoring added, as caper, mushroom, chopped cucumber, hard-boiled eggs, and various herbs, is made by mixing together two large tablespoonfuls of butter and a tablespoonful of flour: put into a sauce-pan, and add two cups of broth or water; set on the fire, and when thick add of the articles mentioned to suit the taste; salt; take from the fire, add the yolk of an egg, beaten, and serve. Thus you have cucumber, egg, herb, or mushroom sauce. Sauce for Fowl. — Put half a pint of veal or chicken broth into a stew-pan, with a wineglassful of port wine, the juice of a lemon and the juice of an orange. Season with pepper and salt, boil for five minutes, pour over the fowls and serve. t II. Salads and their Dressing. The value of a salad is said to be in the dressing. However this may be, most people like salads ; and yet very few know how to prepare them . Salads may be called purely luxuries. They certainly are elegant additions to any table, and most appetizing. Proverbial Salad. — The Spanish have a proverb that four persons are necessary to make a good salad : A spendthrift for oil, a miser for vinegar, a barrister for salt, and a madman to stir it up. Vegetables for a salad must be fresh and crisp. Those kept fresh by soaking in water are always ruined. If they must be kept, lay them between folds of damp cloth. They should be young and well blanched. After washing, dry in a cloth before putting them in the salad bowl. They should be eaten soon after being prepared. Lettuce, cabbage, endive, celery, water-cress and cucumber are the principal vegetable ingredients for salads; beet-root, hard-boiled eggs and tomatoes are used for the garnishing. Mayonnaise sauce is necessary for all elaborate salads of meat or cooked vegetables. It is also a good foundation [illustration: Salad washer] for all cold sauces. Mayonnaise Sauce. — For half a pint of sauce, put the yolk of an egg in a basin, with half a tablespoonful of tarragon or other flavored vinegar, and a tablespoonful of pure vinegar, with a little salt and pepper. Mix these thoroughly with a wooden spoon. Then add oil, droj^ by drop, mixing thoroughly. Never add more until the first is well mixed. When about forty drops are mixed, the quantity added may be a teaspoonful at a time, until four ounces are added. Then taste, and add more vinegar, pepper and salt, if necessary. If you like it, a little eschalot, or onion and parsley, thoroughly mixed, may be added. French Vegetable Salad. — Boil equal weights, separately, of the tender tips of asparagus, string beans, green peas, carrots and turnips. Drj' them in a clean cloth, and when cold cut into small squares. These should be arranged on a dish, the beans in the bottom and center. Then, around them, in equal rows, the carrots, peas, turnips and, last, the asparagus. If there are vegetables enough, proceed as before, and over all sprinkle fineljr minced chervil, tarragon, burnet, chives and garden cress, all having been first blanched, strained, cooled and dried in a cloth. If you have not these, substitute others of a similar character. Serve with Mayonnaise sauce. If the vegetables are fresh, young and, of course, tender, it makes a delicious dish.