HOME INTERESTS.

Otago Witness, Issue 2173, 17 October 1895, Page 42

HOME INTERESTS.

COOKERY GHATS. Saucb Making. In cookery, sauces play euoh an important! part that I nope a few olfur -&tA easy rules with rfg-ml to Uotn may help aad interest readers of this paper. How ofttn is it that in 6m»ll families, even when a " good plain caok " rules the kitchen, a j woll-made saoce is so r&r«ly seen P They nted not be expensive, and mm not difficult when o&oe thoroughly understood. The Stock-pot. It in a great mieUku to imagine that to make well-flavoured sanoes and gravies ft quantity of | fresh meat and bone is needed. Uis advisable always to keep an iron pod on or near the fire | three p»rto full of water. Into it can bo thrown | all boaes, tiny scraps of meat, vegetablei, both raw and cooked, and any gravy or sauced, pro- , vided they Are not sweetened, that may be lsffc over from a meal. j Tho whole should be well-boiled up eaoh day j to prevent it go ng sour. The pot is call* d a "stock-pot," and the liquid from it " stock." You bnve *hen always at hand & well-flavoured foundation for soupa, gravies, and sauces. We will ttrst of all prepare No I—Melted1 — Melted B otter Saucb. Take a cleau saucepan th.it vriJl h .Id ono pink, pub ii.tj it l£oz butter, pub it on the flro and let it melt slowly, but do uot let it; boil ; that spoils the taste of tho Bauw. Next add to the melted butter loz flour, dnw the pan off the Hie, and stir both together with a wooden spoon till it is smooth and free from lumps. 1 say a vcooden spoon, m au iron one, unless very bright aud new, spois tho colour of a white sauce. Wnen the mixture is free from lumps pcur iv three-quartets of * pint of cold w*tcr, pub toe saucepan on the /no, aud bt.r gently till (he sauoe boils well. Unless it boils it will nob thicket), aud will taste rough «nd raw. Nest add about six drops of lemon juice, half a teaspojnful cf salt, and a few grains of papper. Pour it through a gravy strain or into a hot sauce tureen. | Those quantities make half * pint. This i&ucs is the foundation of many other sauces— for inbfc*nee, No. 2— Anchovy Saucb. Mike it exactly the s&rr.e as No. 1, but at the last, Lefore straining it, put in two full teaapooufuls of anchovy essence. No. 3 — Sweet Mkltjsd Butter Saocb. Make this the same as No. 1, but use milk instead of water, and add one table spoonful of castor sugar instead of popper and s\lt. No 4. — Pahsley and Butter Satjce. This again is made th>; came *h No. 1, but use milk instead of water, »nd fctir in quite at the last cne tableipoonful of very finelychopped pareley. Do not s'raiu this sauce unless you have a Btraiuer with vory coarsj holes iv ifc, or the parsley would be left bohii.d. No. 5. — Cap Bit Sauce. This \i also made as No. 1, bitfc leavo out the lemon juice, and adti at tho last two I-irgo tableopuoiifuls of caper?, nhich must be cut in halve", and one tea-pjouful of the vinegar out of tbe bottle they wero in. Do not strain this eauoe. Far the mes difficult, and consequently tho most often spoilt, is No. 6— Brown Saucb. For this, waih aud scrape a Rmall carrot:, ar.d petl ba'f a turnip. Dry th.m well, cut them and & email onion into thin aliuea. Fut 2oz of butter or dripping into a saucepan and let it boil, then put iv the vegetables aud fry them brown, but not hack. Thou >baka in IJI z of fl. ur, ttir it in aud fry it very carefully a pale browu. Next s.du one pint of btock, or if you have none, water, and two teaspoonfols of Bovril stirred in. Stir all these together till tho eauce boils, then draw ifc to the bide of the fire and cook it very g-utly for fcalf au hour, keeping ifc we'l skimmed. When ready t) use it, strain vS the vegetables, and season it carefully with stilt and pepper. Half a glass of sherry and a small piece of red ourrafet jelly are ako a great improvemcur. If it is too pale a brown, molt a little brown sugar in &n old iron spoon, keep ifc eve the n;e till it ie a vftiy dark brown, aud tfcea put a few drops into fchf sauce. No. 7.— White Bread Saucb. Next let ran show yon bow to make some good bread sauce. Fat a baif pint of milk on the fire tj boil, put in it a small onion in whi<h jou h»ve sbuck pne clove ; while it is boiling rvb some ttalg white bread on a' wire sieve or a grater. i You will want two full tablespoonfuls of crumbs. "When the milk boiU put in the crumbs &nd £oz butter ; let these ingrediei.f» sioimor gently for about 10 minutes. Take out the onion and clove, and add a halfteaspoon ful of salt »nd a few grains of pepper. Mix well, and sarvo bob. fcsnucej must be so thick I hat they will coat over a wooden spooD, like thick cream would, but not so thick tbat; when poured cub the drops t>t>nd up like little hillocks. If sauce is kept standing ifc becomes thicker, and should be thinned down wish a little more of whatever liquid it has been mixed with ; this extra amount should be hot when added. It ahculd also be remembered that, as i rule, brown fauces uhould be a little thinner than white, unless tbey are required to coat over — i fchtt is, to hide — :he joints over which they m*y be poured. Things to be Remembered when Making Sauces. 1 Do not let tbe butter boil unless vegetables ara fco be browned, aa in brown sauce. 2 After addiDg the liquid stir till the aauce bcils. 3. Never use an iron spoon in white sauces. 4. Boil the sauoo well. 5. Always strain the sance, unlttn there is an ingredient in it which should not bo strained cut-., as in ca;<£r eauca. 6. Pay great attention to the th:cknes3 of the ganco, 7. Serve very hot.

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