Harper's cook book encyclopædia

out most of the soft part. Mix well one teaspoonful of butter, one dessert-spoonful of potted ham, half a hard-boiled egg chopped fine, one radish sliced very thin. Add two leaves of white lettuce cut in small pieces ; spread this garnishing on both sides of the rolls and close them. Serve on a napkin. The above quantity is for one roll only. These rolls are often served at garden-parties, as they keep tender and are very appetizing. Petits Pains Friands. — Split a half-dozen small, oblong milk-rolls almost half through, keeping the two parts together. Remove part of the inside, and fill with a very stiff mayonnaise, to which have been added two table-spoonfuls of white, tender celery, chopped, and the same quantity of smoked tongue and olives. Close each roll and put in a folded napkin on each plate. Sandwiches of Fish. See Fish ; also Sandwiches. Sangaree, Frozen. See Beverages. Sardines. — The following recipes for cooking sardines will be found under their respective headings as indicated : Sardines, Fried. See Fish. Salad. .. with Curry. .. Canapes. See Sandwiches. .. Sandwiches. Sweet Sauces for Puddings will be found under Puddings. Sauces for Meats, etc. — The skill and knowledge of a cook is shown in nothing more assuredly than in the making and choosing of sauces. M. Soyer used to say that sauces are to cookery what grammar is to language and the gamut is to music. A sauce ought certainly to serve either as a relish or a finish to the meat which it accompanies ; it ought, too, to be carefully made and attractively sent to table. With regard to sauces in general, it should be remembered that hot sauces should be served very hot ; that when sauces need to be kept hot they should not be kept boiling, but should be put into a vessel containing boiling water ; that eggs and acids should not be added to sauce until it has cooled for two minutes, and, after they have been added, the sauce should be stirred without ceasing, and should not be allowed to boil ; that cream should be boiled before it is mixed with boiling sauce, and that the sauce should be stirred well after it Allemand Sauce Bdarnaise Sauce is put in. An enamelled saucepan is the best in which to make sauce. Plain sauces should only taste of the materials from which they take their name. The imagination of many cooks is so incessantly on the hunt for a relish that they frequently overpower the natural flavor of plain sauces by overloading them with salt and spices, etc. On the contrary, in compound sauces the ingredients should be so nicely proportioned that no one will be predominant; so that, from the equal union of the combined flavors, such a fine, mellow mixture may be produced whose very novelty cannot fail of being acceptable to the diner. Roux is used to thicken sauces, soups, etc. To make it, put I oz. of butter into a saucepan over a slow fire, and when it is dissolved add 1/4 ozs. of dried flour. Stir with a wooden spoon until it has acquired a light-brown color; this will take about ten minutes. Remove from the fire for two minutes to cool, add a pint and a half of stock, stir this till it boils up, then draw the saucepan to the side of the fire, and let the sauce simmer till it is smooth and of a proper consistency.