The Golden Age Cook Book Part 23

FRESH FRUIT SAUCE.

Follow the above recipe, using a cupful of pure juice of the fruit desired and the juice of either a half or whole lemon.

ORANGE SAUCE.

Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and the grated rind of one orange together until light, add a pint of boiling milk and stir over the fire until thick, taking care that it does not curdle, remove from the fire and add a liqueur gla.s.s of curacao, and beat until light and foaming.

BANANA SAUCE.

Rub two bananas through a fine sieve. Put half a cup of granulated sugar in a saucepan with one cup of boiling water, add the banana pulp to it, let it come to a boil, and skim if necessary. Rub a heaping tablespoonful of b.u.t.ter with half a tablespoonful of flour, stir into it a little of the liquid, and then add to that in the saucepan; add the juice and grated rind of half a lemon, and it is ready to serve.

FOAMING SAUCE.

Beat to a cream a cup of sugar and a quarter of a cup of b.u.t.ter, and add to it two tablespoonfuls of wine or fruit juice, or in winter fruit syrup. If the latter, use only three-quarters of a cup of sugar. At serving time add a quarter of a cup of boiling water, stir well, then add the white of an egg beaten to a stiff froth. Beat until the sauce foams.

HARD SAUCE.

Cream one tablespoonful of b.u.t.ter, stir in four tablespoonfuls of powdered sugar and beat until very light, then add a teaspoonful of boiling water and beat again. Flavor to suit taste.

SOUTHERN SAUCE.

Beat four tablespoonfuls of brown sugar with two tablespoonfuls of b.u.t.ter to a cream, and add the well-beaten yolks of two eggs, set the bowl in a pan of hot water on the stove and stir until thick, add a gla.s.s of sherry, stir well and it is ready to serve.

VANILLA SAUCE.

Put a pint of rich milk in a double boiler, sweeten with two tablespoonfuls of granulated sugar. While the milk is coming to the boiling point beat the yolks of four eggs until light and creamy, add the hot milk to the eggs, stirring briskly, then turn it into the boiler, stirring rapidly until it thickens, remove from the fire, turn into a bowl, flavor with vanilla extract and serve very cold.

SAUCE FOR NOODLE PUDDING.

Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one teaspoonful of potato flour, half a cup of water, the rind of half and the juice of one lemon. Beat quickly over hot water until the sauce thickens, then serve at once.

MAPLE SYRUP SAUCE.

Half a pound of maple sugar dissolved in half a cup of cream, or rich milk. If the latter is used add a teaspoonful of b.u.t.ter.

Savory Sauces.

In making sauces great care should be taken to have the saucepans scrupulously clean and only granite-ware or porcelain-lined saucepans should be used, especially where there is any acid as in tomatoes or pickles. Never use an iron spider except for browning b.u.t.ter and flour together as they will not brown in a saucepan.

VEGETABLE STOCK FOR SAUCES.

Take any kinds of vegetables convenient, such as parsnips, celery, carrots, turnips, green pepper, onion, leek, parsley, celery tops, celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice, and cook in water until tender; strain, pressing all from the vegetables. The water Jerusalem artichokes are boiled in is valuable for sauces. The liquid from canned peas is also excellent. Care must be taken in putting the vegetables together not to let any one predominate, turnip especially, as it makes a sauce very bitter.

COLORING FOR SAUCES, SOUPS, Etc.

Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved, pour it out and when cold strain and bottle. It will keep indefinitely and a tablespoonful will give color to a pint of liquid.

OLIVE SAUCE.

Melt a heaping tablespoonful of b.u.t.ter in a spider and when it begins to brown stir into it a heaping tablespoonful of flour, let it cook until a very dark brown, but be careful not to let it burn, then add enough rich vegetable stock to make a thick cream-like sauce. Have ready some olives--six or seven, that have been boiled a few minutes in water and cut from the stones, add these to the sauce, season with pepper and salt to taste, bring to the boiling point and serve.

SAUCE HOLLANDAISE.

One-quarter of a pound of b.u.t.ter, one-quarter of a cup of water, one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon, a dash of cayenne, and the yolks of three eggs. Beat the b.u.t.ter to a cream and stir in the yolks of eggs, one at a time, then the lemon juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling water on the fire, beating constantly with an egg beater, and when it begins to thicken stir in gradually the boiling water. When it is as thick as soft custard it is done. Great care must be taken not to let it remain too long on the fire or it will curdle.

DRAWN b.u.t.tER OR CREAM SAUCE.

Melt a large heaping tablespoonful of b.u.t.ter and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.

CURRY SAUCE.

Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grated Parmesan cheese added to taste.

TOMATO SAUCE.

Melt a large tablespoonful of b.u.t.ter in a saucepan over the fire, when it bubbles put into it a small onion and half a green pepper, if convenient, chopped very fine. Simmer gently for a few minutes, then stir in a heaping teaspoonful of flour, and add four nice, fresh tomatoes peeled and cut small--canned tomatoes may be used--a gill of vegetable stock, a clove and part of a bay leaf, and pepper and salt to taste. Let it cook gently for half an hour and press through a fine sieve.

SAUCE TARTARE

may be made by beating a small tablespoonful of b.u.t.ter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cuc.u.mbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes.