Science of food & cookery

Wash I cupful garbanzos, and soak overnight. Drain, add water, and let simmer until they are thoroughly done and the liquid is reduced to a rich consistency. Add salt while cooking. BAKED GARBANZOS Take the above recipe of cooked garbanzos, pour into an oiled baking pan, cover, and bake in a moderate oven until the liquid is reduced and the peas begin to brown on the bottom. Serve with baked apple or apple sauce. GRAVIES AND SAUCES BROWN GRAVY 2.y2 tablespoons solid vegetable fat i small tomato 4 tablespoons flour 2 cups vegetable broth or water I- tablespoon chopped onion Salt to taste Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown. Add the chopped onion, and continue to stir for a few minutes ; then the tomato, and stir for about 5 minutes, or until the liquid is mostly evaporated, as this will give it a good flavor. Add one third of the liquid, and stir until smooth and free from lumps. Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve. BROWN CREAM GRAVY Cook down y* cup sour cream, stirring constantly, until the oil and the albumen separate and the albumen turns a light brown color. Then add enough brown flour to take up the oil thus made. Add potato water or vegetable broth, and finish the same as the preceding recipe. COUNTRY GRAVY . Use the same proportions of flour and fat as in either of the two preceding recipes ; omit the onion, and use milk in the place of vegetable broth or water. EGG GRAVY 3 tablespoons solid vegetable fat 4J4 tablespoons flour I egg Salt to taste 2 cups milk or water Put the fat into a skillet, and when quite hot, add the well beaten egg, and stir over the fire until the whole is a light brown color. Add the flour, and continue to stir until a nice brown ; then add one third of the liquid, and stir until smooth and free from lumps. Add the remainder of the milk, boil up, salt to taste, and serve. OLIVE SAUCE Add 8 or 10 chopped ripe olives to the browned flour with the onion in making brown gravy, and use a little tomato juice instead of the whole tomato, boil up well, and serve; or they may be added to the browned flour in country gravy. CREAM SAUCE I cup hot milk Scant 2 tablespoons flour il/i tablespoons vegetable butter Salt to taste Rub the butter and the flour together in a small saucepan over the fire. Add l/$ cup hot milk, and stir smooth. Add the rest of the milk, and boil up. Salt to taste, and serve. NUT SAUCE Dissolve 2 tablespoons nut butter in a little hot milk, and stir into the foregoing cream sauce. EGG SAUCE Add 2 chopped hard-boiled eggs to the above cream sauce, mix, and serve. HOLLANDAISE SAUCE i cup cream 2 egg yolks I tablespoon flour 2 tablespoons lemon juice i tablespoon vegetable butter Salt