Home Science Service

Gisborne Herald, Volume LXVI, Issue 20046, 19 September 1939, Page 12

Home Science Service

V. Ini MARGARET A MR RIDGE

COOKING TERMS • 'TASTY SAUCES An Gratin: A mixture covered with crumbs, sauce or something to protect it from fierce heat. Baste: To dip or cover meat with fat. Bisque: A name for certain shellfish soups. Blanching;: To put meat or vegetables in boiling water. Blanc-Mangc: A white, sweet food. Bouche-mouU»: A term frequently applied to small savouries. Bouillon: A clear soup. Braise: Meat cooked in a closelycovered pan. Cafe: Coffee. Camiclons: Rolls of meat, pastry or fish. Caramel: Sugar heated until it become.: brown in colour. Clarify: To make clear. White of an. egg is used to clear sweet jellies. Canape: A small highly-seasoned and garnished portion of relish, meat, lish or egg served on toast as the first course of a meal. I’lan: An open fruit tart. Timbale: Vegetable or meat custard cooked in a mould. Clarified Fat: Fat which has been boiled for several hours in plenty of water, then allowed to get cold. The waste matter will sink down into the water, leaving the fat clean on top. Saulcr: To toss in hot butter. Scald: To pour over enough boiling water to moisten. Fillet: A piece of fish, or meat cut away from the bone. Parboil: To partially cook by boiling in water. Compote: Fruit cooked and served in syrup. SAUCES Anchovy: Stir in one teaspoon anchovy essence into half a pint . of white sauce. Serve with boiled, fried, grilled or steamed fish. Egg- Sauce: Stir one chopped, liardboiMd egg into white sauce. One teaspoon minced parsley may be added if desired.

Cheese Sauce: Stir in three tablespoons grated cheese or as much a.-> desired. Season with lemon juice. Stir only until the cheese is melted. Serve with boiled vegetables or fish anci in made-up dishes when sauce is required. Onion Sauce: Place half a pint of sliced peeled onions in a - saucepan, cover with boiling water. Cover and boil for five minutes. Drain off the water, cover with fresh boding water, then cover and simmer until soft, Drain and rub through a sieve. Stir into white sauce made with half milk and half white stock or vegetable water. Serve with boiled lamb or mutton and sliced hard-boiled egg. Bread Sauce K pint milk I small peeled onion 207.. breadcrumbs 1 blade mace 2 cloves Salt and pepper. Prick the onion with cloves and place in a saucepan. Bring slowly 1o the boil. Add breadcrumbs, butter, and mace. Cover and stand over hot water for 20 minutes, then remove the onion and mace. Stir till boiling and as thick as required. Season to taste. Stir in a small piece of butler. Serve at once with roast chicken, turkey or game. Ilollaiulaise Sauce 2oz. butler 2 tablespoons water 2 egg yolks 2 tablespoons vinegar Squeeze of lemon juice Salt and popper. Place the water, egg yolks and vinegar in the top of a double saucepan. Stir until thick. Remove the top pan to the side of tile hot plate. Stir in butter bit by bit, then lemon juice and salt and pepper. Serve with, fish croquettes, fish or meat loaf, asparagus or cauliflower.