The Portland Woman's Exchange Cook Book

M. C. Drumon, Mr Dunlop Phones: Main 234 A 3291 A 3245 Portland, Oregon Mace'S Market BUTTER FISH Domestic and 151 FOURTH STREET POULTRY Imported ^^^ Morrison Street p . mf CHEESE GAME Toke Point, Yaquina PORTLAND, OREGON shellfish Shoalwater and Bay oysters Phones Main 5810 Home A 6085 VEGETABLES For Finishing or Repolishing Floors, Woodwork or Furniture USE Gold Medal Floor Wax If you cannot obtain it from your dealer write the Central Door & Lumber Company Portland, Oregon, Wholesale Distributors, for full information DON'T ACCEPT A SUBSTITUTE Sauces Bearnaise Sauce. Yolks 4 eggs. Yi teaspoon of salt. 4 tablespoons salad oil. 1 tablespoon hot water. 1 tablespoon Taragon vinegar. Dash of cayenne. Beat the yolks, add the oil and water, stir until the eggs thicken, remove and add salt, pepper and vinegar. It should be creamy and consistency of mayonnaise. A few chopped capers, olives and ghekins may be added. i^ * i^ • o . Bechamel Sauce. 1 pint white stock. 2 dessertspoons butter. 1 dessertspoon flour. 6 mushrooms. Yi pint cream. Juice of half a lemon. Put butter and flour into a stewpan; when well mixed add the stock, and stir till it boils. Add the mushrooms, washed and peeled, and let the sauce boil up again, and simmer for 20 minutes with the lid half off, to throw up the butter, which skim off as it rises. Strain the sauce through a cloth into another stew pan, stir in the cream and lemon juice, and let it boil well for 3 to 5 minutes. Pour into basin and stir while it cools. If used to mask for a chaudfoid this sauce must have a French gelatine or aspic jelly in it. Two tablespoons of aspic to Yi pint of sauce. O. A. C. B. Bread Sauce. 1 pint of milk. y^ lb. of the crumbs from a stale loaf. 1 onion. Pounded mace, cayenne and salt to taste. 1 oz. butter. Peel and quarter the onion and simmer in the milk till quite tender. Crumble the bread into small pieces, removing any of the hard outside crust. Place in saucepan and strain the milk over it. Cover and let it remain for an hour, and soak. Then beat with a fork till very smooth, add the seasoning of pounded mace, cayenne and salt, and ounce of butter; let it boil up once and serve. A small quantity of cream may be added before sending to table. To be served with turkey or fowl. Mrs. Stevens. Caper Sauce for Boiled Mutton. 2 oz. of butter. 1 oz. flour. |/2 pint of cold water. Salt. 2 tablespoons capers. 1 teaspoon vinegar. Mix the flour and butter together in a stewpan, stir in Vi pint of cold water, and let it boil for 5 minutes. Salt to taste, stir in 2 tablespoons of capers cut in halves, and the caper vinegar. Let it simmer for 2 minutes and it is ready for use. Mrs. Charles Clark. Cranberry Sauce. Boil together 2 cups of water and 2 cups of .sugar for a few minutes. Put 1 quart of washed cranberries into this syrup, cover closely and set on back of stove for 5 minutes, then cook for 5 minutes and leave covered till cool. The cranberries will retain their shape and color. Mrs. A. F. Biles. Sauce Hollandaise. '/2 pint of melted butter. Yolks of 5 eggs. 2 teaspoons lemon juice. Salt and cayenne. SAUCES 109 Put the butter and the yolks of eggs in a saucepan, standing in another pan of hot water. Whisk it well over the fire till it thickens; it must not boil. Season to taste with salt and cayenne, and at the last stir in the lemon juice. £. A. D. Horseradish Sauce. ]4 pint of whipped cream. 2 dessertspoons of grated horseradish. 1 small spoonful mixed mustard. Salt, pepper. One tablespoon white vinegar. Mix together and serve. Miss Rotherham. Onion Sauce.