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Free Books / Cooking / The Home Science Cook Book / |  |
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Sauces. Part 2 |
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Free Books / Cooking / The Home Science Cook Book / | |
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Sauces. Part 2 |
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This section is from the "The Home Science Cook Book" book, by Mary J. Lincoln and Anna Barrows. Also available from Amazon: The home science cook book.
Two tablespoons of butter and two tablespoons of flour to each cup of milk. Or one ounce of butter and one-half ounce of flour to each half pint of milk. One-fourth teaspoon of salt and a few grains of pepper.
Thick Sauce for Croquettes or Souffles.
Make like White Sauce using only one-half cup of milk.
Cook flour and fat together in the same way as for sauces, adding a double quantity of liquid or more when that is already thickened with the pulp of vegetables, etc.
Use water or meat or fish broth instead of milk in a white sauce and add another equal portion of butter, cut in bits just before serving.
For liquid, use half milk, half highly seasoned white stock and proceed as for white sauce.
Melt and brown two tablespoons of butter, then brown in it three tablespoons of flour. Cool, and add one cup of brown stock.
Thicken thin, hot cream by adding flour blended with a little cold milk, and cook twenty minutes in a double boiler.
Blend the yolk of an egg well beaten and one tea-spoon of lemon juice with Bechamel sauce.
Add cooked asparagus heads to a white sauce, or use the pulp in place of part of the liquid.
Mix one-fourth cup of capers with drawn butter.
Chopped parsley, olives, or cucumber pickles may be used in the same way with white or brown sauces.
Cook one-half cup of celery cut in dice till tender, and add to one cup of white sauce.
Use from one teaspoon to one tablespoon of curry, mixing it with the flour and butter of a white or brown sauce
Add to a white sauce or to drawn butter one or two hard-boiled eggs sliced or chopped
When ready to serve stir into a white sauce one cup of popped corn. Serve it with boiled fowl as a garnish around the bird, and put a sprinkling of dry popped corn on the edge
To one cup of white sauce add one-half cup of the fish parboiled, and cut in small pieces
To either white or brown sauce add half a can of mushrooms, cut in slices or quarters. Fresh mushrooms stewed may be used instead of canned ones. Or mushroom stalks may be stewed in stock which is strained and used for the sauce
Continue to:
cooking, fruit, eggs, bread, eggs, soups, sauces, salad, cakes, deserts, meats, cook-book, recipes
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