SAUCES

Wairarapa Times-Age, 31 May 1941, Page 2

SAUCES

VARIETY OF RECIPES. The following sauce recipes should be useful to the housewife: — 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. Gooseberry Sauce. Melt loz butter in a saucepan and sprinkle lightly in loz cornflour and mix to a smooth paste. Add J 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. Tartare Sauce. Ingredients: 4 yolks of* eggs, 1 teaspoonful mustard. J teaspoonful salt, olive oil, tarragon vinegar, 2 shallots, cayenne pepper to taste. Method: Put the salt, mustard and cayenne into a basin, break in the yolks of eggs, then stir in one tablespoonful of oil, then one teaspoonful of vinegar alternately, until the sauce is the right consistency. Add the chopped pickled onions and gherkins. Onion Sauce. Ingredients: loz butter, J 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. Brown Sauce. Ingredients: loz butter, 1 onion 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, J pint of milk, loz flour, salt and pep- 1 per, loz butter, 2 tablespoonfuls of cream. Method: Wash the celery and blanch it and cut into small pieces. Stew very slowly in the seasoned milk until ten-, der. 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. Cream Bechamel Sauce. Ingredients: loz butter, Ijoz flour, J pint chicken stock, pint of milk, J gill cream, 1 small onion, 2 blades mace, strip lemon rind, 6 white peppercorns, salt and pepper to taste. Method: Eoil the onions, mace, lemon peel and peppercorns in the milk and stock. Fry the butter and flour together in a saucepan without browning, strain in the milk and stock gradually, stirring well all the time, add cream, boil a few minutes, stirring well, and season. Oyster Sa lice. Ingredients: 12 oysters. Joz butter, | oz flour, J cup milk, salt and pepper, squeeze of lemon juice, 2 tablespoonfuls of cream. Method: Remove the beards from the oysters and keep the liquid. Make this up to half a pint with 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. Bread Sauce. Ingredients: One onion, 2 cloves, 3 peppercorns, 1 blade mace, 1 breakfast cup milk, a teacupful breadcrumbs or soaked and squeezed bread, J teaspoonful salt, -Joz butter. Method: Simmer the onion, cloves, peppercorns and mace in the liquid for 20 minutes. Strain on to the breadcrumbs. add the salt and butter. Let it stand on the side of the stove for half an hour, re-heat but do not boil.