Mrs. Wilson's Cook Book Part 46

Mix thoroughly and then divide into four c.o.c.ktail gla.s.ses. Add three cherrystone or little-neck clams to each gla.s.s.

SAUCES

A formula is necessary if the housewife is to have her sauces uniform, so that

One level tablespoon of flour and one cup of milk make a thin sauce, as for soups.

Two level tablespoons of flour and one cup of milk make a thin sauce.

Three level tablespoons of flour and one cup of milk make a medium sauce.

Four tablespoons of flour and one cup of milk make a thick sauce.

Five level tablespoons of flour and one cup of milk make a sauce for cutlets, croquettes, etc.

Use a saucepan that is scoured bright, add the flour to the cold milk and then stir to dissolve, using fork or wire whip to facilitate the process. Never use a spoon for this purpose, as it is impossible to thoroughly dissolve the lumps. Place on the fire and bring to a boil, stirring constantly. Cook for five minutes after the boiling point is reached and then remove from the fire and add seasoning. It is then ready to use. If you desire a b.u.t.ter flavor, add one tablespoonful of b.u.t.ter with the seasoning and stir until melted.

Part milk and water, stock, chicken broth, oyster or clam juice may be used in place of all milk with very good results. When making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables, or the water in which the fresh vegetables were cooked, may be combined with an equal portion of milk.

Many splendid varieties of sauce can be made from the plain cream sauce. For parsley sauce add four tablespoonfuls of finely chopped parsley to one cup of cream sauce.

ONION SAUCE

One-half cupful of cooked onions, rubbed through a coa.r.s.e sieve, and then add to one cupful of cream sauce.

PIMENTO CREAM SAUCE

Three canned pimentos, rubbed through a fine sieve and then add to one cupful of cream sauce.

SUPREME SAUCE

One cupful of thick cream sauce, One-half cupful of mushrooms, pared and cut in pieces and parboiled, Yolk of one egg.

Seasoning well to taste.

CELERY SAUCE

One cup of thick cream sauce, One cup of finely diced celery, parboiled until tender, One teaspoon of salt, One-half teaspoon of paprika.

Blend well.

ADMIRAL SAUCE

One cup of thick cream sauce, Grated rind of one-quarter lemon, Two tablespoons of capers, Two tablespoons of finely chopped parsley, Juice of one-half lemon, Two tablespoons of b.u.t.ter.

Stir until well blended and then heat until just below the boiling point. Season.

BEARNAISE SAUCE

One-half cup of thick cream sauce, Yolks of two eggs, One teaspoon of grated onion, Three tablespoons of b.u.t.ter.

Blend well, and now add

One teaspoon of salt, One-half teaspoon of white pepper, One-half teaspoon of paprika, Juice of one lemon.

Stir constantly until scalding hot. This sauce will not curdle if left standing for a few minutes.

CREAM HORSERADISH SAUCE

One cup of medium cream sauce, Two tablespoons of grated horseradish, Two tablespoons of lemon juice, Three tablespoons of finely minced parsley, One-half teaspoon of mustard, One-half teaspoon of white pepper, One teaspoon of salt.

Beat thoroughly to mix.

MAINTENON SAUCE (FOR AU GRATIN DISHES)

One cup of medium cream sauce, Two tablespoons of grated cheese, Two tablespoons of finely minced parsley, One tablespoon of grated onion, One and one-half teaspoons of salt, One teaspoonful of paprika, One-quarter teaspoon of mustard, One teaspoon of lemon juice.

Blend well.

CHEESE SAUCE

One cup of medium cream sauce.

Four tablespoons of grated cheese, One teaspoon of salt, One-half teaspoon of paprika, One-quarter teaspoon of mustard.

Blend well until the cheese is melted.

MUSTARD SAUCE

One-half cup of medium cream sauce, Two tablespoons of white wine vinegar, Yolk of one egg, One teaspoon of mustard, One teaspoon of salt, One-half teaspoon of paprika.

Beat thoroughly to mix and then heat to the boiling point.

In no other part of cookery does the skill of the cook show to advantage as in the way in which the various sauces are prepared and served. To make a perfect sauce is an art in cooking. Many plain foods, as well as the use of leftovers, may, by the addition of a good sauce, be turned into palatable and attractive dishes.