Show EXPERT OFFERS TIPS ON SAUCES What They Arc and How to toMake toMake toMake Make Them Explained hy by Leading Expert I Th The word sauce has In culinary matters divers meanings rg It may be fruit cooked with su sugar ar until It Is of ot the consistency of ot a white sauce or It may have o the pieces of ot the fruit trul or r whole berries unbroken In Ina Inn ina a n rich liquid of ot delectable flavor It may be a n mellow smooth thin paste pat highly seasoned and antI variously colored colored colored col col- col- col ored a n rich sauce for meat ment or fish or fowl Or It may bo be a It sweet creamy liquid for tor puddings and antI des des- The time for tor discrimination In the significance of ot the word has come however Some Soma sauces are In reality realIty reality real real- ity compotes This Is Js when the berries berries ber ber- ries or cut fruits remain unbroken or as os nearly so as os the kind permits For example applesauce Is not a sauce but a 0 compote when pieces are unbroken It Is a n much more epicurean epi ell epicurean dish among coo cooked ed fruits than the sauce which Is of strained fruit and Is 18 used much as ns Is 3 s a relish Applesauce Is a side dish for tor pork and other meats A compote of apples apples apples ap ap- ples way may be so served but It may maybe maybe be served for tor a n dessert with cake or rich cookies Each ach has Ita its place and ontI andIs andis Is a favorite dish Many of ot the dishes once termed sauces have evolved Into relishes for tor example spiced fruits are accounted accounted ac- ac counted relishes today while mashed ripe fruits or slightly cooked and antI lavishly sweetened fruits become sauces well lIk liked tI for Ice creams and other desserts It Is the swe sweat t sauce that Is featured for tor desserts The sauce with zest Is for tor meat or fish entrees of like kind and for tor poultry I and birds etc ete For the group of sauces with zest there Is one foundation a roux which may be white or brown according to whether the flour has been browned In n the butter or not A rich roux has equal parts butter and flour which Is thinned with stock or with milk The French chefs use stock and ond scorn a sauce of ot this kind that thatIs Is otherwise made creamy Water Vater can be used for tor thinning a foundation foundation foundation tion of ot one tablespoonful of butter and one of ot flour flour or or r two of ot flour but such n a sauce Is scarcely worthy the name It Is so Inferior Roux of ot either kind Is IB a n basic sauce from which many others can enn be made Another group of sauces with zest have noth nothing n In tn common with the therome roux rome group MInt sauce for tor mutton multon and lamb Jamb Is one This has vinegar and mint as principal Ingredients Ingredient with sugar to mellow It ft Then there are arc various kinds with mayonnaise as a n base or the mayonnaise Itself a very very rich sauce for salads meats ments and fish Tartar sauce chiefly for tor fish has hns ma mayonnaise for a n foundation with other Ingredients added such as ns a little onion parsley olives capers and pickles all minced There are endless kinds of at salad I sauces with mayonnaise AS ns the tho base such as nB Russian dressing Creole sauce Thousand Island dressing Or Orn Ora n a boiled boned dressing may be substituted for the olive oil mayonnaise e not Doll Service |