Domestic science, principles and application

Method. — Mix the ingredients in the order given; use enough water to moisten slightly. 3. Hollandaise Sauce 3^ c. butter Yolk of 2 eggs }/2 tbsp. vinegar 3^ tsp. salt 1 tbsp. lemon juice Cayenne, a few grains Method. — Wash the butter, separate it into three parts, and put one piece in the double boiler with the vinegar or lemon juice and egg yolks; stir constantly with a wire whisk. Add second piece of butter, and, as the material thickens, the third piece. Remove from the fire and add the salt and cayenne. If left over the fire a few seconds longer it will separate. If a richer sauce is desired, add J^ tablespoon heavy cream and J^ teaspoon hot water. 4. Drawn Butter Sauce }4 c. butter 3 tbsp. flour 13-^ c. hot water 3^ tsp. salt 3^8 tsp. pepper Method. — Put half the butter in a pan; when bubbling, but not brown, add the salt, pepper, and flour and stir until smooth. Add the water and stir while it thickens. Add the remainder of the butter and stir until it is absorbed. 5. Caper Sauce 2 c. boiling water 4 tbsp. flour }i c. butter 3^ tsp. pepper 3^ tsp. salt 3^ c. capers Method.— Melt half the butter, add the flour. Stir while gradually adding the boiling water. Boil five minutes, add salt, pepper, remaining butter, and drained capers. 6. Tartar Sauce }/2 c. mayonnaise dressing 1 tsp. parsley, washed and chopped 1 tsp. chopped pickle 1 tsp. chopped olives Method. — Mix the parsley, pickle, and olives, and add them to the mayonnaise dressing. PROTEIN— FISH (Continued) Review Lesson 12. 1. Fried Fish Method. — Clean fish and wipe as dry as possible. Sprinkle with salt and pepper, dip into flour or crumbs, into egg, and again into crumbs. Fry in deep hot fat ; drain on soft paper. Serve on a hot dish, garnishing with parsley and slices of lemon. Cornmeal may be used in place of the flour. 2. Broiled Fish Method. — Bluefish, cod, haddock, and mackerel are split down the back and broiled whole, removing head and tail if desired. Salmon, halibut, and swordfish are cut in inch slices for broiling. Smelt and other small fish are broiled whole without splitting, but the entrails are squeezed out carefully so as not to bruise the fish. Clean and wipe the fish, sprinkle with salt and pepper, and place in a wellgreased wire broiler, cooking the flesh side first. Turn it and cook the skin until crisp. Sliced fish should be turned often while broiling, slip upon a hot platter, or place platter over fish and invert platter and broiler together. Small fish require 10 to 15 minutes for broiling. Large fish require 15 to 20 minutes for broiling. 3. Sauted Fish Method. — Prepare the fish as for frying, and cook in a frying pan with a small amount of fat. The fish may be dipped into cornmeal in place of flour. Smelts are best cooked in this way. (249) 4. Boiled Fish