Show 4 M MOTHERS 0 T H E RS COOK BOOK BOO KITCHEN SHORT CUTS I 1 THERE chere are so many culinary oper allons needlessly repeated day after day in numberless homes making gravies mixing pastry for pies cheese chees sticks and tarts all at different times when one process would make all three one of the dally tasks in most homes at the dinner hour is the making ot of gravies the french word roux coi ers the base or thicken ng of gravies there Is white roux and brown which Is simply white flour browned A hurriedly made sauce or gravy la Is apt to be served undercooked by preparing the roux beforehand and keep ing a surplus on hand time Is saved for the white rous roux melt one halt tup up of shortening in a heavy frying pan add three fourths of a cup of ff flour our and cook slowly stirring constantly until it Is thoroughly blended and well cooked remove from the fire and store in a cool place until needed for thickening soups white sauce crean ed chicken or vegetables use one to two tablespoons of the roux to each cup of liquid according to the t thick hick ness desired to make brown brou n roux use the same proportions of fat and flour but stir and cook cool until thick smooth and brown using care not to scorch this too may be stored and used as thick ening tor for meat gravies mushroom abuce stews and highly seasoned dishes A trench french dress ng much liked and one which will keep two weeks in the ice chest Is prepared as follows chop one small southern onion two table spoons each of red and green pepper one tablespoon each of celery and parsley a teaspoon of sugar and salt and cayenne to taste with the vine gar and oil in proportion of one to three or four add two tablespoons of the piquant trench french dressing to the mayonnaise when serving hard cooked eggs may be added but should not be put into the dressing until ready to use 0 western newspaper union |