Principles of cookery

(3) When cream or less butter is used, rub the flour smoothly with a little cold liquid and stir into the remainder, which should be hot, and cook in double boiler until smooth. Then add butter and seasoning. Thin Sauce : One level tablespoon fat, one tablespoon flour and one cup liquid, one-fourth teaspoon salt, few grains pepper (white). Suitable for creamed potatoes, macaroni, toast, etc. Medium Sauce : Two tablespoons fat, two tablespoons flour and one cup of liquid. Seasoning. For general use with fish and vegetables. Thick Sauce : Two to four tablespoons of fat and three or four of flour for each cup of liquid, either milk or milk and stock. This is the basis of souffles and croquettes. White Sauce may be varied by different flavors and garnishes, such as capers, celery, mushrooms, oysters, lobsters, etc., etc. Tomato for the liquid in sauce may be seasoned with onion, herbs and spices, by cooking them with it for a short time before straining. Spanish Sauce is tomato sauce with the addition of onion and peppers. Dutch or Hollandaise Sauce: To one cup white or milk sauce add one or two beaten egg yolks and cook in double boiler like custard. Flavor with one tablespoon lemon juice. Brown Sauce for Roast or Pan Broiled Meats : After placing the meat on the platter drain out any fat in the pan and put some water to soak off the browned juice and flour. For each cup of gravy put two tablespoons of the fat in a saucepan and brown two tablespoons of flour in it ; then add one cup of the water from the pan. Cook like white sauce. Season as desired with salt and pepper. Or, Melt and brown two tablespoons of butter in a saucepan ; add two or three tablespoons of flour and continue the browning. When coffee color, add one cup water or stock or milk. Welsh Rarebit.* Heat one-half cup of cream in the blazier of a chafing dish or in a skillet, add one tablespoon of butter creamed with, one teaspoon of corn-starch, one-fourth teaspoon of salt, and a few grains of cayenne. When thick, set over the hot water or heat very slowly and add one-half pound of soft mild cheese cut up fine and one-half teaspoon of mushroom catsup or Worcestershire sauce or one-fourth teaspoon of mustard. Stir until the cheese is melted and pour over crackers or thin toast. *From Home Science Cook Book. Cream Soups. Cook the vegetable till soft and rub through a strainer, using all or a part of the water in which the vegetable is cooked, except with potatoes. Combine with an equal quantity of white sauce or white stock or mixture of the two. Season. If too thick, add hot milk. Beaten egg may be added just before serving if too thin. Asparagus, Carrots, Cauliflower, Celery, Corn, Cucumbers, Lettuce, Mushrooms, Onions, Spinach, Summer Squash, Turnips, Water Cress. Cream of Peas. Beans, Lentil, Potato and other thick soups have half quantity or less of white sauce added to keep the materials from settling. Cream of Chicken, Fish, etc., made of stock from bone, skin and other inedible portions combined with about equal quantities of hot white sauce seasoned in various ways. Corn Starch Blanc Mange.