Mixed Mustard for Cold Meats. Cream one ounce of butter and one tablespoon of Sauees. 71 sugar. Add two tablespoons of mustard mixed with one tablespoon of salt. Beat one egg very light and beat it into the creamed mixture. Heat half a cup of vinegar✪ Mixed Mustard for Cold Meats to boiling point, stir it in quickly, and if it does not thicken the egg, set the bowl over boiling water a few minutes, stirring constantly until thick. Gravy for Roast Meats. Gravy for roast meats is made in the same manner as the standard sauce. If water has not been added during the process of roasting, the liquid in the pan when the meat is taken up consists of fat with a browned sediment. When a roast has been rubbed with flour, some of it is washed off by basting and settles with the juices under the fat. After the fat is drained off, a few spoonfuls of gravy may be made by the addition of a little water and no more thickening. Usually, however, more gravy is wanted. In that case after removing the bulk of the fat put a pint of hot water in the pan and let it stand on top of the stove for a few moments to soften any dried juices which may adhere ; then scrape off every bit, for this is the stock for the gravy. Put one-fourth cup of the warm fat in a saucepan, cook with it an equal amount of flour, and gradually add the stock, and season with salt and pepper✪ Gravy for Roast Meats. This is far easier than to make the gravy in the dripping pan, or to mix the flour with cold water. 72 Home Science Cook Book. Soups. Two classes, milk soups and stock soups, will include practically all kinds that are served. Vegetables are combined with either milk or meat stock, and often with both. Occasionally, however, fruit or vegetable pulp and juice are used for a soup without either stock or milk. The many varieties of soup get their names from the different materials used to give flavor and substance. Stock is the broth resulting from long, gentle cook- ing in water of meat, poultry, or fish. Pieces of tough muscle and bone, such as shin, neck, ox tails, and calves' heads, which would be of little value if prepared in any other way, are used for soups. The meat must be free from taint and be scraped or wiped clean. If cut in small pieces, a greater proportion of nutriment will be extracted by the water, and raw meat will yield more than that already cooked. There should be about twice as much meat as bone. From one pint to one quart of cold water is used for each pound of meat and bone. About one-fourth pound of mixed vegetables is allowed for each pound of meat. These should be added with other season- ings after the meat has cooked for three hours. Mixed herbs and spices tied in a bit of cheese-cloth may be removed from the stock wrhen enough flavor has been extracted. Salt may be put in at first. Smoked or salted or very fat meat in any large quantity is undesirable, although sometimes a bit of ham or bacon is used for flavor. Soups. 73 • The flesh of full grown animals and fowls gives more flavor and nutriment than that of younger ones, but the bones of young creatures yield a larger proportion of nutriment. For clear soups the froth should be removed from the top of the kettle as it rises, but when nutriment is the chief end, the stock should not be skimmed.

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Mixed Mustard for Cold Meats. Cream one ounce of butter and one tablespoon of Sauces. 71 sugar. Add two tablespoons of mustard mixed with one tablespoon of salt. Beat one egg very light and beat it into the creamed mixture. Heat half a cup of vinegar to boiling point, stir it in quickly, and if it does not thicken the egg, set the bowl over boiling water a few minutes, stirring constantly until thick. Gravy for Roast Meats. Gravy for roast meats is made in the same manner as the standard sauce. If water has not been added during the process of roasting, the liquid in the pan when the meat is taken up consists of fat with a browned sediment. When a roast has been rubbed with flour, some of it is washed off by basting and settles with the juices under the fat. After the fat is drained off, a few spoonfuls of gravy may be made by the addition of a little water and no more thickening. Usually, however, more gravy is wanted. In that case after removing the bulk of the fat put a pint of hot water in the pan and let it stand on top of the stove for a few moments to soften any dried juices which may adhere ; then scrape off every bit, for this is the stock for the gravy. Put one-fourth cup of the warm fat in a saucepan, cook with it an equal amount of flour, and gradually add the stock, and season with salt and pepper. This is far easier than to make the gravy in the dripping pan, or to mix the flour with cold water. 72 Home Science Cook Book. Soups. Two classes, milk soups and stock soups, will include practically all kinds that are served. Vegetables are combined with either milk or meat stock, and often with both. Occasionally, however, fruit or vegetable pulp and juice are used for a soup without either stock or milk. The many varieties of soup get their names from the different materials used to give flavor and substance. Stock is the broth resulting from long, gentle cooking in water of meat, poultry, or fish. Pieces of tough muscle and bone, such as shin, neck, ox tails, and calves' heads, which would be of little value if prepared in any other way, are used for soups. The meat must be free from taint and be scraped or wiped clean. If cut in small pieces, a greater proportion of nutriment will be extracted by the water, and raw meat will yield more than that already cooked. There should be about twice as much meat as bone. From one pint to one quart of cold water is used for each pound of meat and bone. About one-fourth pound of mixed vegetables is allowed for each pound of meat. These should be added with other seasonings after the meat has cooked for three hours. Mixed herbs and spices tied in a bit of cheese-cloth may be removed from the stock wrhen enough flavor has been extracted. Salt may be put in at first. Smoked or salted or very fat meat in any large quantity is undesirable, although sometimes a bit of ham or bacon is used for flavor. Soups. 73 • The flesh of full grown animals and fowls gives more flavor and nutriment than that of younger ones, but the bones of young creatures yield a larger proportion of nutriment. For clear soups the froth should be removed from the top of the kettle as it rises, but when nutriment is the chief end, the stock should not be skimmed.

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Mixed Mustard for Cold MeatsGravy for Roast Meats

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