Show EXPERT OFFERS TIPS ON SAUCES what they are and how to make alake them explained by leading expert thy the word sauce has in culinary matters divers meanings it may be fruit cooked with sugar until it Is ot of the consistency of a white sauce or it 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 col ored a rich sauce for meat or fish or fowl or it may be a sweet creamy liquid for puddings and des aerts the time for discrimination in the significance of the word has come however some sauces are in real reil ity compotes this Is when the her ries rles 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 U are unbroken it Is a much more epi c urean 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 tor for pork and other meats A compote of ap pies 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 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 sace sa uce that is featured for desserts the sauce with zest is for meat or fish entrees of like und kind and for poultry and ind birds etc for the group of sauces with zest there Is one foundation a roux which may be wh te 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 dounda 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 boux roux of either kind is a basic sauce from which many others can be made another group of sauces with yest 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 ot of gilad sauces with mayonnaise as the base such as I 1 dressing creole sauce thousand island dressing or a boiled dressing may be substituted 4 for the olive oil mayonna mayonnaise se 0 bell syndicate service |