Show house hous ne w S 5 aw i ww 91 awu e ar N 71 0 0 q 4 j J SAUCE MUST complement THE FOOD see recipes below sauce for the goose the function of a sauce may be ei either ther 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 sifi cation the sauce must be smooth in flavor as well as smooth in consistency sis tency it should in addition offer contrast in color flavor in texture or in temperature sauces are sweet or savory depending upon whether they are us used ed for desserts ci or are served with meat vegetables egg dishes or macaroni 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 to serve its purpose a sauce must complement m clement the food rather than disguising it that means subtle seasoning and just the rig right h t consistency sis tency plain white sauce the standby of so many cooks should seldom be served as is its 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 delicious sauce Vs cup heavy cream whipped 1 egg va cup sugar V 24 teaspoon vanilla extract beat white and yolk of egg separately 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 aa can of tomatoes 1 green pepper chopped fine 1 large onion chopped fine vz 12 ib ground round 0 1 steak 2 tablespoons worcestershire atef r sauce teaspoon tabasco sauce vt 14 tea t e a spoon ground allspice vz teaspoon salt 14 4 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 make hollandaise sauce into top of double boiler place the juice oi of 1 lemon 4 egg yolks cup butter and a dash of paprika beat constantly over boiling water until thick barbecue sauce 1 large onion inlove 1 clove garlic vi A cup catsup Vs cup worcestershire sauce 1 no 2 can tomatoes I 1 tablespoon butter 1 tablespoon sugar cup vinegar red pepper black pepper salt and mustard to taste cut the onion and garlic into fine pieces strain the tomatoes and add one can of water add the other ingredients and bring to a boll boil serve over any meat this is also good for any fowl or game cheese souffle with tomato cream sauce 3 tablespoons butter 3 tablespoons flour iva cups milk teaspoon salt Vs teaspoon dry mustard Vs 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 until the sauce has thickened measure out az cup of cream sauce and 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 I 1 hour to I 1 hour and 15 minutes in a very moderate de gree oven serve at once and put a spoonful of tomato cream sauce over each portion are you planning your spring aprin w cleaning B before the housecleaning house cleaning season arrives and its just around the corner be sure you send for a copy of household hints find it a handy reference book when you begin to clean and polish and renovate the house just send 10 cents in coin to household hints care of eleanor howe N michigan avenue chicago illinois and get your copy of this useful book now busy day meals are there busy days in your household when theres very little time for preparing and serving meals if there are 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 find in it released by western newspaper union |