Lillian Massey school recipes

Prepare and clean clams as oysters. Cook until edges curl, remove siphons, and chop fine. Make a white sauce, add clams and 1/2 c. strained clam juice. When hot serve at once. Worcestershire Sauce may be added. SAUCES FOR FISH AND MEAT STANDARD WHITE SAUCE. 1 tbsp. butter. 1/4 tsp. salt. 1 tbsp. flour. 1 c. milk. Melt butter, add flour and seasoning, stir well together, then add milk. Stir and cook until there is no taste of raw starch. In making white sauces, if butter and flour are combined in equal proportions, or if more butter than flour is used, milk may be added hot or cold all at once. If less butter than flour is used, milk must be added gradually, and mixture cooked smooth after each addition of milk. Less time is consumed in making if milk is heated. For a rich sauce use either twice as much butter, or cream instead of milk. For the thick sauce use twice as much flour. For a brown sauce use twice as much flour as for a white sauce. A brown sauce is made by using browned flour, or browning the flour and butter before adding liquid. BROWN GRAVY FOR ROAST MEATS. Leave 3 tbsp. fat in pan in which meat was roasted. Place on front of range, add 8 tbsp. flour, and stir until well browned; then add gradually 13 c. boiling water, cook 5 minutes, season with salt and pepper, and strain. DRAWN BUTTER SAUCE. 3 tbsp. butter. Pepper. 2 tbsp. flour. 1 c. hot water. 4 tsp. salt. 3 tbsp. vinegar or lemon juice. Make as a white sauce; when cooked add vinegar. For Parsley Sauce add 1 tbsp. chopped parsley. EGG SAUCE. To Drawn Butter Sauce add beaten yolk of 1 egg. CAPER SAUCE. Omit vinegar or lemon juice from Drawn Butter Sauce and add 2 tbsp. capers (drained). Serve with boiled mutton. 4,0. TOMATO SAUCE. 4 can of tomatoes. 2 sprays parsley. 1 c. water. : 2 tbsp. butter. 2 cloves. 2 tbsp. chopped onion. 2 allspice berries. 4 tbsp. flour. 2 pepper berries. 2 tsp. salt. 1 tsp. mixed herbs. % tsp. pepper. Cook first seven ingredients 20 minutes. Brown onion in butter, add flour and seasonings, then tomatoes gradually. Cook until there is no taste of raw starch; strain. HOLLANDAISE SAUCE. 4 c. butter. Cayenne. Yolks 2 eggs. 4 c. boiling water. % tsp. salt. 1 tbsp. lemon juice. Cream butter, add yolks of eggs and beat well; then add salt, cayenne and water; cook in a double boiler, stirring constantly, until the sauce thickens. Remove from fire, add lemon juice and serve at once. CUCUMBER SAUCE. To Hollandaise Sauce add 1 medium-sized cucumber cut in small cubes. SAUCE TARTARE., 1 c. Mayonnaise Dressing. 4 tbsp. chopped pickles. 1 tsp. fruit sugar. + tbsp. capers. 4 tbsp. chopped olives. 4 tbsp. chopped parsley. Mix ingredients and beat thoroughly. If desired, } tsp. onion juice may be added. MINT SAUCE. 4 ¢. finely chopped mint leaves. + c. vinegar. 4 Cc. water. 2 tbsp. sugar. Mix vinegar, water and sugar, and stir until sugar is dissolved. Pour over mint and let stand on the back of the range 30 minutes. CUBAN SAUCE. 1 tbsp. chopped ham. 4 tsp. salt. 2 tbsp. butter. # @. stock. 2 ¢bsp. flour. » c. tomato ketchup. Cook ham in butter until well browned, add flour and salt, mix thoroughly, then add liquid and cook 10 minutes. BECHAMEL SAUCE. # c. white stock. 4 pepper berries. 1 slice onion. 4+ ce. hot milk. 1 slice carrot. 2 tbsp. butter. 1 bay leaf. 2 tbsp. flour. Sprig of parsley. 4+ tsp. salt. : Pepper. Cook first six ingredients 20 minutes; strain (there should be 3 e«. stock), add milk. Make white sauce of milk mixture and remaining ingredients. HORSERADISH SAUCE. 1 tbsp. butter. + ¢c. milk. 1 tbsp. flour. 2 tbsp. grated horseradish. 2 tsp. salt. 1 tsp. vinegar. Cayenne. 4 ¢@. cream (whipped). Make white sauce of first five ingredients, then slowly add horseradish and vinegar. Just before serving fold in whipped cream. OYSTER SAUCE. 4 pt. oysters. Pepper.