ENGAGEMENTS

Sun (Auckland), Volume 1, Issue 87, 4 July 1927, Page 4

ENGAGEMENTS

The engagement is announced of Ivy Catherine, youngest daughter of Mr. and Mrs. Fi*ederick Evans. of Lansdowne, Masterton, to James Cyril Flay, eldest son of Mr. and Mrs. J. R. Flay, “Oaklands,” Te Awamutu. The engagement is announced of Anne, younger daughter of Mr. and Mrs. W. E. Dennison, of Auckland, to Thomas George, only son of Mrs. E. McGorum, of Auckland, and the late Mr. A. M. Nelson. FISH SAUCES BY ROSAMUND To many people the enjoyment of eating fish depends almost entirely on the sauce that is served with it. Yet it is over the sauce that the English cook or housewife often fails. A perfect sauce need not be either elaborate or expensive, it only wants nice cooking, to be served really hot, and to appear with the appropriate dish. The sauces I suggest here are all very simple indeed. Tomato Sauce (suitable for serving with most kinds of fish). —Slice 3 or 4 tomatoes, and cook them in about 2oz of butter; then pass through a sieve. Make a white sauce using for it 1 gill of milk and 1 gill of tomato puree. Boil and season with pepper and salt. Curry Sauce. — (This is a great improvement to cutlets of cod and hake whether fried or baked). —Chop finely 1 sour apple and 1 shallot, or part of an onion. Melt loz of butter in a pan and fry them not too dark a brown. Add £oz flour and loz good curry powder and cook well, stirring frequently. Stir in £ pint of stock, smoothly, and simmer for about 25 minutes, taking off any fat that rises. Strain and add 1 dessertspoonful of chutney, a little lemon juice, a pinch of sugar and of salt. Tartare Sauce. — (This sauce is suitable for eating with cold fish). —Add chopped capers, parsley and gherkin to a mayonnaise sauce, also a dash of lemon juice. Egg Sauce. —Add 2 hard-boiled eggs, chopped roughly, to l pint of white sauce, season with salt and pepper and a little lemon juice. The method is nearly the same for making Shrimp Sauce. Usfe the same amount of white sauce, loz of shelled shrimps, a v«ry little cayenne, lemon juice, salt and pepper. Oyster Sauce. —This takes about 6 or 8 oysters to the * pint, but make the white sauce with fish stock to be correct. Lemon juice, salt and cayenne are needed again, also a little cream is a great improvement. Caper Sauce. —To nearly half a pint of melted butter sauce add 6 spoonsful of veal gravy, or a wineglassful of mushroom catsup, 1 tablespoonful of essence of anchovies, a dash of cayejnne and from 2 to 3 tablespoonsfuls of capers. Melted Butter. —Use lAoz of butter, loz of flour, l pint of water, salt and pepper. Make as a white sauce. For people with weak digestions and for children this is often the only sauce allowed.