The galley guide

After meat is roasted and removed from pan, re¬ move all but 4 tablespoons of fat in the pan. Place pan on hot part of stove, add 4 tablespoons flour and stir until mixture is brown. Then add 1*4 cups boil¬ ing water gradually, stirring. Cook 5 min. and sea¬ son to taste with salt, pepper and a little Worcester¬ shire. It is desirable to pour gravy through strainer before serving. 1106 — Stuffing. For stuffing duck See Recipe No. 401 “ “ goose “ “ No. 402 “ “ chicken “ “ No. 624 “ “ roast pork “ “ No. 639 1108 — Vanilla Sauce. Mix cup sugar with iy2 tablespoons flour, add 1 cup boiling water gradually while stirring. Boil vigorously 5 min., remove from stove, add 2 table¬ spoons butter, 1 teaspoon vanilla extract and serve. This sauce may be used on hot gingerbread (Recipe No. 6), cake (Recipe No. 8), bread pudding (Recipe No. 103), Indian pudding (Recipe No. 104), or on apple sauce (Recipe No. 101). 1109 — Hard Sauce. Stir CUP butter in a mixing bowl rapidly until it becomes creamy, add gradually 1 cup powdered sugar and 1 teaspoon milk. Beat with a spoon until the sauce becomes even in texture and light, then add I teaspoon vanilla, beat long enough to mix it thoroughly, sprinkle with nutmeg and place on ice till ready to serve. Serve with Indian pudding (Recipe No. 104). mo — Egg Sauce. Add to White Sauce (Recipe No. 1113) 1 chopped hard-boiled egg to each cup of sauce. Serve on boiled fish. hi 1 — Tomato Sauce. Melt 3 tablespoons butter with 3 tablespoons flour, well stirred, and add x/\ teaspoon salt and tea¬ spoon pepper. To this add *4 can tomatoes which have been cooked in a saucepan 15 min. with a slice of onion and pressed through a strainer. Serve with pork chops or other meat as desired. 1 1 12 — Tartar Sauce. Mix 1 tablespoon vinegar, 1 teaspoon lemon juice, 14 teaspoon salt and 1 tablespoon Worcestershire sauce and heat in a double boiler. Melt *4 cup but¬ ter separately, cook till brown and pour through a strainer into first mixture, stir well and serve with scallops or fish. ii 13 — White Sauce. Melt in a saucepan 2 tablespoons butter, stir well and add gradually ip£ tablespoons flour which has been thoroughly mixed with %. teaspoon salt and a pinch of pepper. Stir constantly and add gradually 1 cup very hot milk. When boiling point is reached boil sauce 2 min. and serve. If a richer sauce is desired substitute cream for milk. 1 1 14 — Hollandaise Sauce. 2 yolks of eggs 14 cup butter pinch of salt 1 tablespoon lemon juice (y lemon) 1 teaspoon flour y2 cup boiling water Mix egg yolks, flour and butter and stir them well for fifteen minutes. Then add salt and lemon juice and the boiling water. Water must be boiling vig¬ orously while being poured in and must be added slowly. Have a double boiler on the stove under which the water is already boiling and pour in the mixture, stirring the while. The proper consistency will be reached in approximately thirty seconds of stirring. Remove at once and set aside off the stove until ready to serve. BEVERAGES 1201 — Chocolate. Heat 3 cups milk almost to boiling point ( 1 small can evaporated milk mixed with 2 cups water may