QUITE SAUCY

Wairarapa Times-Age, 22 May 1939, Page 8

QUITE SAUCY

BUT NEVERTHELESS GOOD. TRY- THESE RECIPES. Apple Sauce Ingredients: Jib apples, 1 teacup water, 1 teaspoonful butter, a teaspoonful sugar. Method: Peel and slice the apples, boil them with the water until soft, add the butter and sugar. Onion Sauce Ingredients: loz butter, | pint milk, 1 teaspoonful flour, 1 large boiled onion. Method: Melt the butter in a saucepan, stir in the flour and blend it thoroughly, then add the liquid ,a little at a time until the consistency of cream; add the remainder of the liquid, stirring all the time. Add the finely chopped onion and boil the sauce for 5 minutes. Mushroom Sauce Ingredients: 2 dozen small mushrooms, loz butter, 1 tablespoonful flour, 1 pint good gravy, 1 lemon. Method: Cook the mushrooms in the butter until brown and tender, add the flour, stir well in and brown. Pour the gravy over the mushrooms, boil three minutes, season and add the lemon juice. Bread Sauce Ingredients: One onion ( 2 cloves, 3 peppercorns, 1 blade mace, 1 breakfast cup milk, a teacupful breadcrumbs or soaked and squeezed bread, i teaspoonfuL salt, £oz butter. Method: /Simmer the onion, cloves, peppercorns and mace in the liquid for 20 minutes. Strain on to the bread crumbs, add the salt and butter. Let it stand on' the side of the stove for half-an-hour, re-heat but do not .boil. Brown Sauce Ingredients: loz butter, lonion and a piece each of carrot and turnip finely sliced, loz’ flour, J pint meat or vegetable stock, pepper and salt, port wine' if desired. Method: Fry the vegetables in butter till golden brown, add the flour and' fry it lightly. Stir in the seasoning, boil for 5 minutes, then add as much port wine as desired (usually about 1 small' teacup). Strain the sauce and serve. Celery Sauce Ingredients: 1 small head of celery, if pint' of milk, loz flour, salt and pepper, loz butter, 2 tablespoonsful of cream. Method: Wash the celery and blanch it and cut into small pieces. Stew very slowly in the seasoned milk until tender. Sieve, then melt the butter, add the flour and cook for a few minutes, stirring meanwhile. Bring to the boil, and boil for 3 minutes. Stir in the cream, re-heat and serve. Gooseberry Sauce Melt loz butter in a saucepan and sprinkle lightly in loz cornflour and mix to a smooth paste. Add 1 pint milk, stir till it boils and boil 3 minutes. Add the well-cooked, strained gooseberries (bottled) and a dash of nutmeg and heat again. Oyster Sauce Ingredients: 12 oysters, loz butter, loz flour, 1 cup milk, salt and pepper, squeeze of lemon juice, 2 tablespoonfuls of cream. Method: Remove the beards from the oysters and keep the liquor. Make this up to half a pint with the milk; add the oyster beards and simmer for 7 minutes. Strain through muslin. Make the sauce in the ordinary way from the butter, flour, and flavoured milk, add the oysters, cream and seasoning and lemon juice. Re-heat but do not boil.