Harper's cook book encyclopædia

Roux, White. — Dissolve 1 lb. of fresh butter in a saucepan over a slow fire ; skim it thoroughly, and pour the pure, oily part into a clean saucepan, leaving behind the thick curd at the bottom. Stir into it very gradually I lb. of well - dried flour, and stir it over a very gentle fire till it is thoroughly baked but not at all browned. The more slowly it is done the better, but care must be taken that it does not acquire the least color. Put it into a small jar for use ; it will keep for some time. A teaspoonful will thicken half a pint of gravy. Royal Biscuit. See Bread. Rum Ice. See Ices. Rum Omelet. See Eggs. Rusk. See Bread. Russian Jellies. See Jellies. Russian Salad. See Salads. Russian Sauce. See Sauces. Russian Soup. See Soups. Rye Bread. See Bread. Rye Drops. See Bread. s Sage is a plant much used in cookery for stuffings and sauces ; it is supposed to assist digestion. Red sage is the best, and green sage the next best. The following recipes in which sage is used will be found under their respective headings as indicated : Sage and Onion Stuffing. See Force-meats. Onion and Apple Stuffing. .. and Onion Gravy. See Gravies. Sago Soup. See Soups. VEGETABLE AND FRUIT SALADS, AND SALAD DRESSINGS A salad well prepared is a charming compound, and, when taken with oil, very wholesome, attractive, and agreeable ; badly prepared, it is an abomination. A Spanish proverb says that four persons are needed to make a good salad — a spendthrift to throw in the oil, a miser to drop in the vinegar, a lawyer to administer the seasoning, and a madman to stir the whole together. Lettuce is generally supposed to form the foundation of a salad, but there are few fresh vegetables that may not be used ; and on the continent of Europe every known vegetable is, when plainly dressed, used cold for salads ; and cold meat, fish, and game are served in the same way. Among the vegetables appropriate for salads may be named asparagus, beets, celery, cucumbers, chervil, cauliflowers, dandelion leaves, endive, French beans, lettuces of all kinds, lentils, mustard and cress, mint, onions, parsley, potatoes, radishes, shallots, sorrel, tarragon, tomatoes, beans, and water- cress. Three or four rules must be closely observed if the salad is to be a success. First, the vegetables must be young, freshly cut, in season, and in good condition, and should be kept in a cool, damp place. Secondly, the vegetables should not be allowed to lie long in water. If withered, they may be put in for a short time to render them a little crisp, but, if fresh, they should be simply rinsed through the water and dried immediately. Thirdly — and this point requires most careful attention — the vegetables must be rendered perfectly dry after washing. The best way of doing this is to drain the salad and shake it first in a colander, then in a clean napkin held by the corners and shaken lightly till the salad is dry. Fourthly, cut the salad with a silver knife, or tear it in shreds ; do not prepare it until a short time before it is wanted, and on no account mix the salad dressing with it until the last moment. It is a very usual and excellent plan to pour the liquid into the bottom of the bowl, lay the shred vegetables upon it, and mix the salad at table. A wooden fork and spoon are the best for this purpose.