Home Science Service

Poverty Bay Herald, Volume LXV, Issue 19777, 3 November 1938, Page 3

Home Science Service

\ by _ I \ MOLLY i PARK —-

SAUCES Time and time again J am asked how to make the most simple of sauces. Many really lovely dishes are spoilt by an inferior sauce, so I am submitting some recipes which should prove to be very useful. MINT SAUCE pint vinegar. ■1 tablespoons chopped mint. 1 tablespoon sugar. 2 tablespoons boiling water. Put mint and sugar in a sauceboat and scald with boiling water, then add the vinegar. PARSLEY SAUCE loz. butter. loz. flour. 1 pint milk. 2 teaspoons chopped parsley. Seasoning. iMelt the butter, add the flour and the milk, bring to the boil, stirring all the time, add seasoning. Remove from the heat and add the parsley; aUVL ‘ BRANDY SAUCE 2 egg yolks. \ pint cream. 1 dessertspoonful castor sugar. 1 wineglass brandy. Put yolks into a double pan, add cream, brandy and sugar, and whisk tor eight minutes over heat. EGG SAUCE loz. butter. loz. flour, pint milk. 1 hard-boiled egg. Salt and pepper.

Melt butter and add flour and seasoning and add milk gradually whilst stirring over heat. Chop egg finely and add to sauce. lIOT CHOCOLATE SAUCE ■\ pint water. .'loz. cocoa. Vanilla essence. 1 teaspoon arrowroot. loz. butter. 2oz. sugar. Mix the arrowroot smoothly with a little of the cold water. Mix in the cocoa and sugar. Boil the water, pour in the arrowroot, etc., and boil all together. Add the butter whilst boiling. Use hot for chocolate puddings, also .for cold sweets and serve hot with vanilla ices. COATING SAUCE 2oz. butter. 2oz. flour. 1 pint milk, teaspoon salt. Melt the butter in a pan. add the flour and cook for at least one minute. Pour on the milk and allow to boil. When boiling whisk well and use for coaling vegetables and boiled chicken, etc. CUSTARD SAUCE 2 eggs. i pint milk. 1 teaspoon vanilla. 2 teaspoons sugar. Heat the milk with the sugar. Beat tile eggs slightly and pour the milk on the eggs, return to the saucepan and stir over a very low heat until it thickens. Care must be taken to prevent it from boiling. LEMON SAUCE Juice and rind of 2 lemons. i tablespoon cornflour. 2oz. castor sugar. 1 pint water. Measure water .into a saucepan. Add lemon rind. Simmer for 10 minutes and strain. Return to pan and stain sugar and when dissolved add the cornflour mixed with the lemon juice, stir till boiling. Serve with batter sponge or suet puddings. GOLDEN FOAM SAUCE 2 eggs. ■loz. sugar. ■ cup boiling water.

1 lemon. 1 orange. Heat sugar and eggs well together in a basin. Place the basin over a pan of steaming water and slowly add the boiling water, beating all the time. When the sauce is thick and foamy take it oil' the element and add i’n>v fruit juice, strained, or other flavouring if preferred.