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Show Household Neius -"v; 3 - I xi - uj ' i ; 4 ri - 4 j - 1 - -'s. SAUCE MUST COMPLEMENT THE FOOD (See Recipes Below) 'Sauce for the Goose' The function of a sauce may be either to accent or to soften a flavor; it may be used to enrich a food, or to moisten it; the sauce may be sweet or savory; it may be hot or cold. Whatever its purpose or classification, clas-sification, the sauce must be smooth in flavor as well as smooth in consistency. con-sistency. It should, in addition, offer of-fer contrast in color, flavor, in texture, tex-ture, or in temperature. Sauces are "sweet" or "savory," depending upon whether they are used for desserts, r- or are served ,, with meat, vege- tables, egg dishes (2Jf'g2 or macaroni. French cooks, to whom sauces are sacred, use two basic recipes or "mother sauces" from which all their savory sauces are developed; no simple white sauce or sauce merely thickened with browned flour, for them! To serve its purpose, a sauce must complement the food rather than disguising it. That means subtle seasoning, and just the right consistency. con-sistency. . Plain white sauce the standby of so many cooks should seldom be served "as is." It's a foundation, really, which is quite likely to be flat in flavor, and very much too thick! Judiciously seasoned, it can be used in dozens of different ways. Flavor it with sharp, grated cheese, or add condensed tomato soup to it, for character; use a drop or two of Worcestershire or a half teaspoon of prepared mustard; or and .this is a secret we might well borrow from our French cousins substitute soup stock for part of the milk, in making the sauce. Orange Sauce. Vt cup sugar lVz tablespoons cornstarch Vt teaspoon salt 1 cup boiling water Vi cup orange juice 2 tablespoons lemon juice Vi teaspoon orange rind 1 tablespoon butter Mix sugar, cornstarch and salt. Add boiling water slowly to this dry mixture, stirring constantly.Place in saucepan and cook over low flame until mixture is clear. Remove from fire and add orange juice, lemon juice, orange rind and butter. Delicious Sauce. yz cup heavy cream (whipped) 1 egg y4 cup sugar Vi teaspoon vanilla extract Beat white and yolk of egg separately. sepa-rately. Add sugar to beaten yolk, then add beaten egg white. Last of all add whipped cream and vanilla extract. Serve at once. Italian Tomato Sauce. Into a deep frying pan place a No. 2V4 can of tomatoes, 1 green pepper chopped I fine, 1 large onion chopped fine, ?y lb. ground round steak, 2 table- VH "T. spoonsWorcester- Cxp .' C shire sauce, 1 -s teaspoon tabasco .g f sauce. Vd tea- spoon ground allspice, teaspoon salt, y teaspoon black pepper, 2 tablespoons grated Parmesan cheese and 2 cups water. Cook slowly for approximately 2 hours. Cover cooked spaghetti with sauce and sprinkle with grated Parmesan cheese. Easy-to-Makc Hollandaise Sauce. Into top of double boiler place the juice of 1 lemon, 4 egg yolks, Vz cup butter and a dash of paprika. Beat constantly over boiling water until thick. Barbecue Sauce. 1 large onion 1 clove garlic ! cup catsup cup Worcestershire sauce 1 No. 2 can tomatoes 1 tablespoon butter 1 tablespoon sugar Vz cup vinegar Red pepper, black pepper, salt and mustard to taste Cut the onion and garlic into fine pieces. Strain Ihc tomatoes and add one c;in of writer. Add the other ingredients and bring to a boil. Servo over any meat. This is also good for any fowl or game. Cheese Souffle With Tomato Cream Sauce. 3 tablespoons butter 3 tablespoons flour ly cups milk Vt. teaspoon salt ys teaspoon dry mustard pound sharp cheese 4 eggs Melt the butter in a saucepan, add the flour and cook until frothy. Then add the milk and cook together un- fer til the sauce has l!Srk thickened. Meas- ii ( ar ure out Vz cup of (YJ C cream sauce and iAVfO, set aside to use ! in the sauce. To the remaining cream sauce in the pan add salt, dry mustard and cheese and heat until the cheese is melted. Add beaten egg yolks. Cool. Beat egg whites until stiff and fold into mixture. Pour into a casserole (about 8 inches in diameter) and bake 1 hour to 1 hour and 15 minutes min-utes in a very moderate (310-de-gree) oven. Serve at once and put a spoonful of tomato cream sauce over each portion. Tomato Cream Sauce. 1 can condensed tomato soup Vz cup cream sauce (saved from first part of recipe) Combine the tomato soup and sauce and heat, but do not boil. Hot Butterscotch Sauce. 2 cups light brown sugar Vz cup coffee cream Vi cup light corn syrup teaspoon salt Blend all the above ingredients and place in saucepan. Cook slowly, slow-ly, stirring at frequent intervals, until un-til mixture reaches the soft ball stage (236 degrees). Serve very hot over ice cream. Are You Planning Your Spring Cleaning? Before the housecleaning season arrives (and it's just around the corner!) cor-ner!) be sure you send for a copy of "Household Hints." You'll find it a handy reference book when you begin to clean and polish and renovate reno-vate the house. Just send 10 cents in coin to "Household Hints" care of Eleanor Howe, 919 N. Michigan Avenue, Ave-nue, Chicago, Illinois, and get your copy of this useful book, now. 'Busy-Day Meals.' Are there busy days in your household, house-hold, when there's very little time for preparing and serving meals? If there are, you'll be interested in what Eleanor Howe has to tell you about "Busy-Day Meals." Watch for her column next week and for the menus and tested recipes you'll find in it. (Released by Western Newspaper Union.) 'Magic' Butter Rolls Speaking of "busy-day" meals, here's a recipe that will make one and one-half dozen "magic" butter rolls In a hurry. This is what you need: 3 cups general purpose flour 1 teaspoon salt Vz cup butter or other shortening Vi cup evaporated milk V cup water 2 cakes yeast 1 tablespoon sugar 3 eggs 1 teaspoon vanilla extract Vz cup sugar 1 cup nuts (cut fine) To lVz cups flour add salt and shortening, combining as for pie crust. Combine milk and hot water. When lukewarm add the yeast and 1 tablespoon sugar, blend well and then stir into the first mixture, beating beat-ing until very smooth. Cover and let stand 20 minutes. Th6n add the eggs and beat vigorously. Beat in the vanilla and remaining 1V4 cups flour. Stir until smooth. The dough will be stiff but slightly sticky. Tie the dough loosely in a square ot cheesecloth and drop it into a pail of cool wafer (70 to 80 degrees). In about an hour the dough will rise to the top of the water. When it does, remove it from the pail. Knead lightly. Cut into small pieces, roll in sugar and chopped nuts. Twist pieces as desired and let stand for 5 minutes. Bake in hot oven about 20 minutes. |
