Science of food & cookery

Put the butter and the flour into a saucepan, and stir over 'the fire. Add a little of the cream, and stir until smooth. Add the remainder of the cream, and bring to a boil. Beat the yolks with the lemon juice. Add a little of the hot cream, stirring constantly as it is being added. When all is blended, continue to stir over a slow fire until thickened, but do not boil. Salt to taste ; and if a richer sauce is desired, more vegetable butter can be beaten into it. Cream sauce may be used in the place of cream, more of the vegetable butter being added the last thing, and beaten in well. PARSLEY SAUCE Wash, drain, and chop fresh parsley, put into a cloth, wring out the water, and place on a sauce dish. Add enough parsley thus chopped to the recipe for cream sauce, to give the desired color and flavor (about 3 tablespoons). TOMATO SAUCE I cup tomato pulp y2 teaspoon onion I tablespoon vegetable butter A pinch of thyme Scant 2 tablespoons cream roast flour Salt to taste Put the butter, the onion, and the savory into a small, saucepan, and simmer for a few moments. Add the cooked flour, then the tomato, and stir smooth. Boil up, salt to taste, strain, and serve. TOMATO CREAM SAUCE Stir Y* cup hot rich cream or cream sauce into the foregoing tomato sauce, strain, and serve. CREOLE SAUCE 2 cups stewed tomato iJ/2 tablespoons vegetable butter 1/2 cup diced onion A sprinkle of sugar l/i cup diced sweet bell pepper Salt to taste 1 clove garlic Chopped parsley Put butter, pepper, onion, and crushed garlic into a saucepan, cover, and let simmer for a few minutes, stirring often, so as to prevent scorching. Add the tomato, and let boil gently for 10 or 15 minutes. Add salt to taste, a sprinkle of sugar and chopped parsley, and serve. FINE HERBS SAUCE 2 tablespoons chopped onion I tablespoon flour I tablespoon chopped parsley 2 cups strained tomato i bay leaf Yz cup vegetable broth or water il/2 tablespoons vegetable butter i tablespoon lemon juice Braise onion, bay leaf, butter, and parsley over the fire for a few minutes. Add the flour, and stir ; then the broth or water, and stir smooth. Add the tomato, the lemon juice, and salt to taste, and let simmer for 10 minutes. Remove the bay leaf as soon as the sauce is flavored to suit. BRAZIL NUT SAUCE 5 Brazil nuts ground fine 4 tablespoons flour il/2 cups potato water or milk Brown the flour in a frying pan on top of the stove. When it is a light golden color, add the nuts, and stir through the flour for 5 minutes. Add half the liquid, and stir smooth. Add the remainder of the water, and let it cook 10 minutes. Salt to taste, strain, and serve. MINT SAUCE 2 tablespoons chopped green mint i tablespoon sugar J4 cup -boiling water i tablespoon lemon juice A pinch of salt Put the chopped mint into a small cup, add the sugar, and pour on the hot water. Cover, and let stand 20 minutes or more. Then add the lemon juice and the salt. LEMON SAUCE i cup water • i tablespoon vegetable butter Yz cup sugar i tablespoon cornstarch Juice and rind of I lemon A few grains of salt