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Show EXPERT OFFERS TIPS ON SAUCES What They Are and How to Make Them Explained by Leading Expert. The word sauce has, in culinary matters, divers meanings. It may be fruit cooked with sugar, until It Is of the consistency of a white sauce, or 1t may have the pieces of the fruit, or whole berries, unbroken in a rich liquid of delectable flavor. It may be a mellow, smooth, thin paste highly seasoned and variously colored, col-ored, a rich sauce for meat or fish or fowl. Or it may be a sweet creamy liquid for puddings and desserts. des-serts. The time for discrimination in the significance of the word has come, however. Some sauces are in reality, real-ity, compotes. This is when the berries ber-ries or cut fruits remain unbroken, or as nearly so as the kind permits. For example applesauce is not a sauce but a compote when pieces are unbroken. It is a much more epicurean epi-curean dish among cooked fruits, than the sauce, which is of strained fruit, and is used much as is a relish. Applesauce is a side dish for pork, and other meats. A compote of apples ap-ples may be so served, but it may be served for a dessert with cake or rich cookies. Each has Its place and Is a favorite dish. Many of the dishes once termed sauces have evolved into relishes, for example, spiced fruits are accounted ac-counted relishes today, while mashed ripe fruits, or slightly cooked and lavishly sweetened fruits become sauces well liked for ice creams and other desserts. It is the sweet sauce that Is featured for desserts. The sauce with zest is for meat or fish, entrees of like kind, and for poultry and birds, etc. 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 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 scorn a sauce of this kind that is otherwise made creamy. Water can be used for thinning a foundation founda-tion of one tablespoonful of butter and one of flour or two of flour, but such a sauce is scarcely worthy the name, It is so Inferior. Roux of either kind is a basic sauce, from which many others can be made. Another group of sauces with zest have nothing In common with the roux group. Mint, sauce for mutton and lamb is one. This has vinegar and mint as principal Ingredients with sugar to mellow it Then there are various kinds with mayonnaise, as a base, or the mayonnaise Itself, a very rich sauce for salads, meats, and fish. Tartar sauce chiefly for fish has mayonnaise for a foundation, with other Ingredients added, such as a little onion, parsley, olives, capers,, and pickles all minced. There are endless kinds of salad sauces with mayonnaise as the base such as Russian dressing, Creole sauce. Thousand Island dressing. Or a boiled dressing may be substituted for the olive oil mayonnaise. Bell Syndicate. W.NU Service. |