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Show onion, and 4 teaspoon freshly ground black pepper. Bring to boil. Cook rapidly until mixture is reduced, to about 1 teaspoon. Pour mixture into 1 H cups Sauce Hollandaise in electric blender. Cover. Blend on high speed for 4 secohds. Yield: 1 H cups sauce. HOW AMERICA A EATS MIRACLE OF MODERN COOKING Save Choron: (For Grilled or Sautfed Meats) Follow recipe for Sauce Bearnaise, adding 1 tablespoon tomato paste with cooked ingredi- ents. Yield: 1 H cups sauce. Save Aurorian: (For Poached Fish or Chicken or Fish Mousse) On low speed, blend 3 tablespoons iToilsLndLai e evexy time I Vege- tables) Fold Vi cup heavy cream, whipped, into 1 M cups Sauce Hollandaise. Yield: 1?4 cups Sauce Mayonnaise 1 whole egg lg teaspoon salt lg teaspoon dry mustard 2 tablespoons lemon juice I cup salad oil This Week Food Editor Put egg, salt, mustard, lemon juice and Y cup of the oil into container of electric blender. Cover container; turn blender on low speed. Remove cover and immediately add remaining oil in steady stream. To keep, store in refrigerator. Yield: 1H cups mayonnaise. And in a matter of minutes, too! With todays appliances, difficult gourmet recipes are a cinch Save Tartan (For Fried Fish or Seafood) tablespoon parsley clusters, 2 cloves 5 sweet gherkins, 3 pitted olives, 1 garlic, Add 1 teaspoon dried tarragon and M teaspoon coarsely ground black pepper to I H cups Sauce Mayonnaise in electric blender. Stir to combine. Cover. Blend on high speed for 6 seconds. Yield: 1 H cups sauce. has never been a time in Americas history when so many of us have eaten so well and with so much pleasure, and the cooking done with so little effort. Give thanks to the smiling efficient kitchens of today. Give credit to that battery of "servants instant-readto chop, grate, peel, puree, whip, juice and freeze. The new kitchsandwich grills, ens boast miracles, built-ibuilt-iwaflle irons, built-ibarbecues, wall refrigerators, no stretch, no stoop! A few proud women have electronic ovens, but these are still in the $1, s range. But their day is coming. Present day ranges have their boasting points. Ovens maintain even temperature. Top burners are thermostatically controlled; so are griddles, fry pans and deep-fa- t fryers, each built to hold the heat exactly right for the cooking job. Even the greenest novice is no longer afraid to try a great dish. Just one example: She can make Sauce llollandaise with complete assurance. This, the most difficult of all sauces, can be made in a blender in just a few minutes. Use the and has many recipe here, it is variations. It leads you on to Sauce Bearnaise, wonderful for grilled steaks and chops. By the same recipe you can make Sauce Choron, Sauce Aurorian, Sauce Mousseline. Here also is Sauce Mayonnaise, smooth, rich, delicious. And from mayonnaise stems a galaxy of sauces for salad dressing, seafood cocktail and cocktail dips. Moutmlinn: (For Cooked Fish , Eggs or Save sauce. By CLEMENTINE PADDLEFORD There naise and cup heavytcream, whipped, into 1 H cups Sauce Hollandaise in electric blender. Yield: 1 M cups sauce. Souc Knmoulodn: (For fried Fish or Seafood) tablespoon drained capers, H cup coarsely cut sour pickle, 1 tablespoon parsley clusters, 1 teaspoon dried tarragon and H teaspoon dry mustard to 1 cups Sauce Mayonnaise in electric blender. Stir to combine. Cover. Blend on high speed for 6 TW End seconds. Yield: 1 Vi cups sauce. Add push-butto- n y 1 n n n 000-plu- fail-pro- 34 Next week: Clementine Paddleford takes her poll and reports that "with all precincts heard from , its a landslide for that candidate Mr. Pancake own r ' old-tim- coast-to-coa- st e Sauce Hollandaise (For Cooked Vegetables or Eggs) g pound butter or margarine 4 egg yolks 2 tablespoons lemon juice teaspoon salt Pinch of cayenne In small saucepan, heat butter just to bubbling. Meanwhile, put egg yolks, lemon juice, salt and cayenne into container of electric blender. Cover container; turn blender on high speed. Immediately remove cover and add hot butter in steady stream. To keep, store in refregerator. Yield: 1 H cups sauce. Sow Bnamanm: (For Grilled Steaks and Chops) In skillet, combine 2 tablespoons white wine, 1 tablespoon tarragon vinegar, 2 teaspoons fresh chopped tarragon or 1 teaspoon dried 2 tarragon, teaspoons chopped shallots or GkmtiMft Drnsstd-u- p broccoli: Do it uilh hollandaise THIS WEEK Magoiln Sptbr 25, 1960 |
