Brown Sauce

Ingredients

• one tablespoon chopped onion
• one tablespoon butter
• one tablespoon flour
• one cup soup stock
• one teaspoon lemon juice
• salt to taste
• pepper to taste

Method

1. 1

   Fry onion in butter, then add flour and soup stock.

2. 2

   Season with lemon juice, salt, and pepper.

3. 3

   Strain before serving.

As published

This recipe was extracted from Council cook book (1908), page 58. The excerpt below is the record exactly as published.

1 A teaspoon lemon juice to a quart of water will make rice very white and keep the grains separate when done. Add a few~ nasturtium seeds to mixed pickles or plain cucumber pickles ; they will keep the vinegar clear as sherry. If a clove of garlic is kept in salad oil, it will give the hint of garlic desirable in salad, and keep the oil from getting rancid. When baking potatoes, prick them deeply with a fork before putting them in the oven. They will cook better and quicker for the pricking. Always mix cooky dough the night before, as it rolls out much more easily, requiring but a small quantity of flour when rolling out. If by mistake you get a soup too salt, add a few slices of raw potato and cook a few minutes longer. The potatoes will take up the surplus salt. ' When mashing potatoes, use hot milk, and if you have been in the habit of using cold milk you will be surprised at the difference in their lightness. Phone West |GNATZ BECK 198 Pharmacist and Chemist ELLIS and Buchanan Sts. San Francisco 182 COUNCIL COOK BOOK. When you have a pair of washable chamois , gloves, and they shrink, fill them with rice while they are wet, and let it remain in them until dry, so they will stretch evenly. In apple, quince, cherry, or strawberry jelly or jam add the juice of one lemon to four cups of the juice. This not only makes a firm jelly, but gives an excellent flavor. Olive oil is injured by being kept in the light. When used at the table, it should be put in a dark- colored bottle and removed to a cool, dark place immediately after the meal. Seven pounds of fruit, three and one-half pounds of sugar, and a pint of vinegar is the standard pro- portion for all manner of sweet pickling. Spicing may be varied to suit the taste. When you happen to have a few tablespoons of jam or jelly left over, try what a delicious addition it makes to baked apples, dropping a teaspoon into the core of each apple before they go in the oven. To take grease from cloth, rub on fabric a paste made of fuller's earth and turpentine. ' Rub on until the turpentine evaporates and a white powder re- mains. This can be rubbed off, and the grease will have disappeared. BROCK & CO. I ''"S,,::-"*/;^ Presidio Ave. ana Sacramento Street f « > r . PHONE WEBT40,, I doy Tight. .- .' HOUSEHOLD HINTS 183 When making jam, if a clean half dollar is placed in the bottom of the preserving pan the fruit will not require stirring, and it will keep beautifully whole. The coin keeps it stirred by continually moving while the water is boiling. Putting away "left-overs" in fireproof bowls will save the washing of many extra dishes. Pretty Japa- nese bowls may be bought, in which small portions, left over and worth serving again, may be put when first taken from the table. In these same bowls the food may be reheated and served. If you have skimmed a soup clear, as you imagine, and still find floating on it tiny globules of fat, whisk across the top of the hot stock lightly a piece of clean, white blotting paper or a dab of absorb- ent cotton. Touch simply where the fat floats, and it will become perfectly clear after a few minutes' effort. Everything good, too small to utilize in other ways, should be put into the soup kettle and ^ould be boiled up. A spoon of gravy or rice, any kind of vegetables, the bones from roasts, steaks, chops, or poultry, the tough ■ end of the steak, the trimmings from roasts, steaks, and chops, which will be sent with the meat if asked for, — all should go into that invaluable soup kettle and will give a stock far richer in flavor and more nutritious than if prepared in the WAITER BAKER'S "^°^ ^Scolat^s Be«t in the World Have held the Market 128 Yeeuri 184 COUNCIL COOK BOOK. usual way. It will, of course, not do for clear soup, but for all others it is excellent. Canning Fruit. For four pint jars make a syrup of four eups water and two cups sugar and boil fifteen minutes. Add the fruit which must not be very ripe and cook till fruit is tender. Have the jars very hot and fill vsrith the fruit adding the juice till jar over- flows. Put on rubber and screw on cover as tight as possible. Next day screw them again, as tight as possible. f\T VMDf A RCP'D Brewed in Olympia, Wn, ULlLVJiriA DJjIjIV uii.urpa..ed for quality, U for sale at all good grocers "ITS THE WATER" -demand it. HOUSEHOLD HINTS 185 Drawn Butter Sauce. Melt one tablespoon butter and stir in one table- spoon flour. Add carefully one cup of boiling water, then season with one-fourth teaspoon salt and a dash of pepper. Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons capers. For egg sauce add one egg, hard boiled and chopped fine. Brown Sauce. Fry one tablespoon chopped onion in one table- spoon butter. Add one tablespoon flour, one cup soup stock, one teaspoon leriion juice, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.