This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1 1/2 tablespoons butter or butter substitute 1 1/2 tablespoons flour 1/2 teaspoon salt white pepper 1/2 cup milk (heated) 1/2 cup stock (heated)
Heat the butter, add flour and seasonings; add hot milk and stock gradually, stirring constantly and allowing the mixture to thicken and bubble each time before adding another portion of liquid, allow to boil up once and the sauce is ready to serve. Sufficient for 1 pint of vegetables
(To be used for binding croquette mixtures)
2 tablespoons butter or butter substitute 4 tablespoons flour 1/2 teaspoon salt
1/8 teaspoon white pepper 1 cup milk, cream, or white stock (heated)
Heat butter, add flour and seasoning; add hot milk or stock gradually, stirring constantly, and allow mixture to thicken and bubble each time before adding another portion of liquid. Allow to boil up once and sauce is ready to serve. Sufficient for 6 or 8 croquettes.
2 tablespoons fat
3 tablespoons flour 1/2 teaspoon salt
1/8 teaspoon pepper 1 cup brown stock or water
Melt the fat, add the flour and seasonings, and stir until the flour begins to brown, then add the brown stock or water. If water is used a bouillon cube may be added to give the desired meat flavor. One tablespoon chopped onion browned in the fat will make a more savory sauce. It will be necessary to strain the sauce if the onion has been used. Sufficient to serve 8.
1/3 cup butter or butter
substitute 1/4 cup flour 1/2 teaspoon salt
1/8 teaspoon pepper 1 pint water in which the mutton was cooked
Prepare as white sauce, and add 1/4 or 1/3 cup of capers. Serves 12 to 16.
2 tablespoons butter 1 tablespoon flour 1/2 teaspoon salt
1 cup boiling water or vegetable stock
Prepare as white sauce. Serve with treshly cooked vegetables.
Drawn Butter Sauce for Fish
1/3 or 1/2 cup butter 1/4 cup flour 1/2 teaspoon salt Cayenne 1 pint boiling water
1 tablespoon lemon juice or vinesrar
1 tablespoon chopped parslev
2 hard cooked eggs
Heat butter, add flour, salt and pepper, then add boiling water slowly. Add lemon juice and parsley. Just before serving add the hard cooked eggs, the white of which have been sliced, and the yolks run through a sieve.
If a larger amount of butter is used, reserve one-half of it, and stir in just before serving. Serves 12 to 16.
1/2 cup butter 2 egg yolks 1 1/2 tablespoon lemon juice
1/4 teaspoon salt Cavenne
1/2 cup boiling water
Cream the butter, add the yolks one at a time, and beat well; then add the lemon juice, salt, and pepper. A short time before serving add the boiling water. Cook in double boiler, and stir until the mixture is of the consistency of custard. Serve immediately. Serves 10 to 12.
1 cup fresh mint (chopped) 1/3 cup sugar
1/2 cup vinegar
Use only the leaves and tender tips of the mint. Dissolve the sugar in the vinegar, boil till a thick syrup and add the mint. Let sauce stand 1 hour in a warm place. Serves 10 to 12.
4 tablespoons mustad 1/2 teaspoon sugar
1 tablespoons weak vinegar 1/2 teaspoon salad oil
Add the vinegar gradually to the mustard and sugar to make a smooth paste, then add the salad oil. Serves 6 or S.
1/4 cup butter 1/2, teaspoon salt 1/8 teaspoon pepper
1/2 tablespoon finely chopped
parsley 3/4 tablespoon lemon juice
Cream the butter, add salt, pepper, parsley, and the lemon juice very slowly. Shape into balls and chill before serving or spread onto broiled beef or fish just before serving. Serves 8 to 10.
1 cup mayonnaise dressing 1 tablespoon chopped pickle
4 olives, chopped fine 1 tablespoon capers
Add the olives, capers, and pickles to the dressing, and beat slowly. If desired, 1 tablespoon tarragon vinegar may be added. Serves 16 to 20.
1/2 can or
1 pint of tomatoes 1/2 cup water
2 allspice berries 2 peppercorns
1 bay leaf
2 sprays parsley
2 tablespoons chopped
onion 2 tablespons butter or other fat 1/4\ cup flour 1/2 teaspoon salt 1/8 teaspoon pepper
Put the tomatoes, water, spices, parsley, and herbs into an agate saucepan, and cook until the tomatoes are soft. Fry the onion in the butter until light brown, add the flour and seasonings, then the tomatoes gradually. Cook slowly until the sauce thickens, then strain; if too thick, add more water. Serves 12 to 16.
I can tomatoes
1 tablespoon butter or other fat
2 carrots, sliced 2 onions, sliced
1 tablespoon salt
1/2 bay leaf
1 stalk celery
4 sprigs parsley
1/8 teaspoon pepper
Cook all together, uncovered, until thick and rather dark in color, about 1 hour. Strain, reheat, and serve as a sauce with meats, fish, or omelet. Serves 12 to 16.