Twenty lessons in domestic science

% teaspoonful pepper French Dressing % teaspoon salt 1 tablespoon olive oil % teaspoon pepper 2-4 tablespoon vinegar METHOD : The materials may be put together in a bottle, a patent stoppered bottle is very convenient for this purpose, as it is easily cleaned, and can be placed in the ice chamber of the refrigerator without fear of spilling its contents. Put the materials together, any time before serving, to chill and when salad is ready to serve, shake well and pour over the salad. Worcestershire, Harvey, Walnut, anchovy or tobasco sauce may be used to season a French dressing. Or an aromatic vinegar may be used instead of the plain. Onion juice or tomato catsup is equally in favor as seasoning. Domestic Science LESSON No. 18 Rubbing the salad dish with a cut clove of garlic is a popular seasoning. For family use the housewife puts the salad and dressing all together and serves it complete. By a constant change of seasonings a variety of salads may be made up of the same materials. Salads should hold a prominent place in the daily menu. The green vegetables contain the salts necessary to the well being of our systems. The oil contributes to the heat of the body and a small amount of acid aids in the digestion of other foods and lends zest to the meal. RECIPES FOR SAUCES-Standardized (Drawn butter and cream sauces as base) Drawn Butter, Unsweetened Explanatory: This sauce forms the base for many seasonings and is then called by name of the seasoning or addition. 1 cup hot water 2 tablespoons soft butter 2 tablespoons flour Salt and pepper to season Preparation : Heat the water in a small sauce pan, cream the butter and flour and stir into the hot water until creamy. Add seasoning. Egg Sauce This is the Drawn Butter with two hard boiled eggs either sliced or chopped added to it before serving. English Drawn Butter Made by replacing one-quarter of the water with vinegar and by adding butter the size of a walnut just before serving. Horse Radish Sauce This is the Drawn Butter with plain grated or bottled horseradish added. Cheese Sauce, To Serve with Fish Use the Drawn Butter recipe with a very strong grated cheese and seasoning of paprika. Drawn Butter, with Sugar 1 cup water % cup sugar 2 tablespoons flour 1 tablespoon butter Preparation : Heat the water ; mix the sugar and flour thoroughly. Stir into the hot water with the butter. Cook until creamy. Often fruit juice jelly or lemon are added to this sauce. 89 ft [* LESSON No. 18 Domestic Science nmsmmmmmmmm Cream Sauces Explanatory; Cream sauces without sugar are the base for any seasoning which may be added as desired, such as lemon juice, peppers, parsley, eggs cooked or uncooked, fish, etc., and are used (1st) for soups, (2nd) as accompaniment for meats, fish and vegetable dishes, (3rd) as a medium for croquettes and timbales. The sauces differ as to consistency. Cream Sauce (No. 1, Thin) 1 cup milk % teaspoon salt } tablespoon butter 1 tablespoon flour Preparation : There are three ways of making which apply to all three sauces. The butter may be omitted in No. 1. Method No. 1 : Mix the flour with about half its bulk of milk, beat smooth and add enough more to thin sufficiently to add to the hot milk without lumps, Heat the milk and stir in the mixture with the butter and salt. . Cook until creamy.