Show SOMETHING ABOUT SAUCES the french lime have attained it mark near perfect perfection lon in tile preparation of sauces A perfect sallee 11 a thing of 0 surp del delleney lency arid anil only lie who 11 has is tile most sensitive taste can ev ever or achieve such perfection fec tion there la Is always in the kitchen of a a good cook the pot of s stock jock made from the liquor from tile the cans of mushrooms or their trimmings bits ot of fowl that are trimmed in the dressing vegetables and other weats meats as well tills this soup pot Is tile basis for hundreds of sittle cs crushed bones of vell lamb beef hain bones are aie ull nil good material for so bailee u cilc basic sauces are the white and brown tile hie latter called es bagnole Esp espagnolle agnole tal take e chopped calves felt feet till and veal bones crush alth vi tit tile trimmings from uncooked ham cut into small pieces chopped carrots looks onions celery parsley roots stilt 8 it pepper clove cloe 4 i bay loaves leaves and t ali me till all put into n roast roasted lD pan sp spread read with sweet tat fat to prevent burn ins idill and roast in a n lot liot ov oen on until a gowen golden brown stir until till all are browned then sprinkle with flour and krown iown lightly remove to a saucepan cover with cold water and simmer for six sl hours on the back or of the stove strain and reduce by simmering three more moie hours skimming during the cooking place mace tills this rich sauce essence lit in the ice fee box bos to be used as required such a sauce lins has flavor and character which can be round found in fit none made in ten minutes and seasoned with bottled fin flavors vors the french in ili making white sauce sallee use half chicken fat and half butter this gives that delightful flavor so well liked when the fat Is bubbling the flour Is added then blended with the milk liot hot cook for 10 15 minutes over water after it liis has been cooked until thick sauces are thickened fluids labored flavored with vegetables savored si ored with tile stock of bones bolles and seen s with condiments and ili herbs the fluid may inny be stock milk vegetable juices midi as str alnea tomato or mushroom liquor and thickening such as n flour starch arrowroot an ow root egg yolks or lit in cold sat sauces ices oil till and gelatin tire are used for thickening favorite dishes our welsh friends are aie very ven fond foad of tile following very veri tac tasty ty soup buttermilk Dutter soup ilent heat two quarts of buttermilk to tile boiling point three tablespoonfuls i of hour flour with t three it r e e well beaten aten eggs when smooth add n little littie of the hot buttermilk terin lik and stir lir it gradually into the hot soup cook at simmering point until lind tile the flour is cooked then let iet boll up once ad add butter serve with will a 1 I bit of sugar court bouillon rake fake four quarts quaita of water one onion one slice of carrot two cloves two babl tablespoonfuls ills of stilt salt one teaspoonful of popper pepper one tablespoonful or of vinegar tile the juice of half a n lemon and bo bouquet liquet or of herbs tie the alie onion carrot an and herbs in a piece of muslin and put into t the lie water with the other ingredients cover and simmer for one hour vow now it add any fish to be boiled tied in a thin cheesecloth to keep it from aroi 11 breaking this gives a fine navor flavor to bollei boiled lish elgh serve with will any desired lish sauce such as hot sauce Tar tare to one half cupful of willai sauca add third of a cupful of art one ino half each c chopped papers eavers pickles olives arid and parsley at ad one half shallot chopped and one linof ten teft spoonful of vinegar stir until tho mixture la is thoroughly heated but do not cook coak to the boiling point serve liot hot hot chicken salad alix one pint of cooked chicken cut lit into cubs one cupful of peas cooked one half balf tea spoonful of onion juice one pimento cut nt into small one teaspoonful of lemon imilce blond blend welt well bild set aside for an hour or two make a sauce of one fourth cupful each or of flour find butter one half teaspoonful of salt ana a cupful each cadi of stock and cream add the lie sen sensoney sonea ingredients and lot let stand over OUT dot lot water until well heated ti trough gli servo serve from a ch chalking alling daiil or on oil liot buttered butt cred toast baked tongue put a frosti tot tongue ignie in a kettle cover with bolling witter salted and let cook slowly fur for two hours or until tender enough to on off the skin sidn slice a small onion and brown in a tablespoonful of butt butter r odd add one half cupful each or of carrot cairol find and celery cut into ilits lilts stir until well mixed then turn into tim roast ilg pan lay in tile tongue and pour over he anve cupfuls of the liquor in which tile the tongue was coo cooked izel season L with eilt find and af pf pepper cover and ciul hake to two hours in a ate oven oil 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