All meat sauces are made after the same rule, changing the liquids to give varieties; for instance, one tablespoonful of butter (which means an ounce), and one tablespoonful of flour (a half ounce) are always allowed to each half pint of liquid. The butter and flour are rubbed together (better without heating), then the liquid added, cold or warm, the whole stirred over the fire until boiling. A half teaspoonful of salt and an eighth of a teaspoonful of pepper is the proper amount of seasoning.
White Sauce
If you wish to make a white sauce, use one tablespoonful of butter, one tablespoonful of flour and a half pint of milk. Called also milk or cream sauce.
Tomato Sauce
Tomato sauce will have the same proportions of butter and flour and a half pint of strained tomatoes.
Sauce Bechamel
For sauce Bechamel, fill the cup half full of stock, then the remaining half with milk, giving again the half pint of liquid and usual quantity of butter and flour.
Sauce Supréme
This is one of the nicest of all sauces to use with warmed-over chicken, duck or turkey. Rub together a tablespoonful of butter and one of flour, then add gradually a half pint of chicken stock; stir constantly until boiling, take from the fire, add the yolks of two eggs, strain through a fine sieve, add the seasoning, and serve immediately.
Sauces containing the yolks of uncooked eggs cannot be reboiled after the eggs are added.
English Drawn Butter
For English drawn butter, use a tablespoonful of butter, a tablespoonful of flour, and a half pint of water. We usually have the water boiling, and add it gradually to the butter and flour, stirring rapidly. As soon as it reaches boiling point, take from the fire and add carefully another tablespoonful of butter. This may be converted into a plain
Sauce Hollandaise
by adding with the last tablespoonful of butter, the yolks of two eggs, the juice of half a lemon, a teaspoonful of onion juice and a tablespoonful of chopped parsley.
Brown Sauce
This is made by rubbing butter and flour together in the above proportions, then adding a half pint of stock; stir until boiling, add a teaspoonful of browning or kitchen bouquet and the usual seasoning of salt and pepper. To change the character of this sauce add garlic, onion, Worcestershire sauce, mushroom catsup, etc.
Brown Tomato Sauce
An exceedingly nice sauce for Hamburg steaks. After you have taken the steaks from the pan, add a tablespoonful of butter and one of flour; mix. Fill your measuring cup half full of strained tomatoes, the remaining half with stock, making a half pint; add this to the butter and flour, stir until boiling, add a seasoning of salt and pepper and pour over the steaks.
Roasted Beef Gravy
Roasted beef gravy, which really should be a sauce, is improved by adding a little tomato to the stock before adding it to the fat and flour. In roasting meats, we do not use butter for the sauce; there is always sufficient fat in the bottom of the pan. Pour from the pan all but one or two tablespoonfuls of fat (the amount required) and add to that the flour. A rounding tablespoonful of butter to which we refer weighs an ounce; of liquid fat, as in the pan, you must allow two even tablespoonfuls to the ounce; so, if you are going to make a half pint of sauce take out all but two tablespoonfuls of fat; add one tablespoonful of flour and then the half pint of water or stock.
Browning
Plain burned sugar (caramel) may be used to color soups and sauces, thus saving the trouble of browning the flour or butter. It is also used as a flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan. Stand it over a hot fire, and stir continually until it is reduced to a dark brown liquid. When it begins to burn and smoke, add hastily a cup of boiling water, stir and cook until a thin syrup-like mixture is formed. It must not be too thick. Bottle, and it is ready for use, and will keep any length of time.
Kitchen Bouquet
Add one chopped onion and a teaspoonful of celery seed to one cup of dry sugar, and then proceed as for ordinary browning. Strain and bottle. A very good mixture under this name can be purchased at the grocers.
Mushroom Sauce
Where just a few mushrooms are left over, either fresh or canned, they may be chopped fine and added to a brown sauce and served with steak or beef; or they may be chopped fine and added to a cream sauce and served with chicken or sweetbreads.
Cold Meat Sauces
It is the fashion when one is serving cold meat to pass with it some condiment like Worcestershire sauce, mushroom, walnut or tomato catsup. Of course, these used in any great quantity are more or less injurious. A number of little left-overs in the house may be used to take their place, adding zest to the meat, and are more economical and more wholesome.
Chopped Tomato Sauce
Peel a good-sized tomato, cut it into halves and press out the seeds; chop the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a dash of pepper, or, if you have it, a little sweet pepper chopped fine; you may add also a little celery chopped very fine, or celery seed, and a teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix the ingredients thoroughly; add a teaspoonful of lemon juice and dish. Pass and use as ordinary catsup.
Grated Cucumber Sauce
Grate three or four large cucumbers; drain them on a sieve; to this drained pulp add a half teaspoonful of salt, a dash of red pepper, a teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir in carefully two or three tablespoonfuls of very thick cream; if you can whip the cream a little first, so much the better. Cream may also be added to the tomato.
Chopped Celery Sauce
Chop fine sufficient celery to make a half pint; season it with a quarter of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper. Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream; add a few drops of lemon juice or tarragon vinegar and serve.
Cream Horseradish Sauce
This is one of the most delightful sauces to serve with left-over meats, especially beef. Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work in the yolk of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it gradually into the horseradish and dish at once.
Pudding Sauces
The simple method of making a pudding sauce is to add to a half cup of sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a half pint of boiling water; boil for a moment and pour while hot into one well-beaten egg, beating all the while. This may now be seasoned with any flavoring, as orange, lemon or vanilla.
To change the character of this sauce, a tablespoonful of butter may be added. Where butter enters largely into the composition of a pudding sauce, it is better that it should be beaten to a cream, the sugar added gradually, then the egg and last the liquor. Heat it over a double boiler just at serving time, or the froth will float on the surface and the liquid be rather dense at the bottom.
Melted sugar with lemon juice and a little water is called sugar sauce.
There comes a time during the week, even in careful housekeeping, when there is an accumulation of little things, a few olives, a slice or two of beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny little bit of cold fish, or cold meats, and not more than a tablespoonful or two of aspic jelly; these may all be utilized in a
Russian Salad
Chop or cut carefully the vegetables; mix together, add two or three tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on lettuce leaves, or, if you have tomatoes, peel and take out the centers, and fill the salad into the tomatoes. Serve with French or mayonnaise dressing; garnish with blocks of aspic jelly.
Cold boiled rice left over may be mixed with a small quantity of meat, and used for stuffing tomatoes or egg plant; or it may be re-heated or made into pudding, or added to the muffins for lunch, or added to the corn bread.
A cup of oat meal or cracked wheat or wheatlet may also be added to the muffins or ordinary yeast or corn breads. These little additions increase the food value, make the mixture lighter, and save waste.
Southern Rice Bread
Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of salt, and one and a half cups of corn meal; beat thoroughly, and stir in one cup of cold boiled rice; add a teaspoonful of baking powder; beat for two or three minutes; stir in the well-beaten whites of the eggs, and bake in a thin sheet in an ordinary baking pan.
Rice Muffins
Separate two eggs; add to the yolks one cup of milk and a cup and a half of white flour; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans in a quick oven twenty minutes.
Rice Croquettes
To make cold boiled rice into croquettes, the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylinder-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot fat.
Simple Rice Pudding
Put into a double boiler one quart of milk; allow it to cook for thirty minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and one cup of cold boiled rice; turn this into a baking pan, and bake in a quick oven thirty minutes. Serve cold. Raisins may be added when it is put into the baking pan.
Lemon Rice
Into one cup of cold boiled rice stir one pint of milk; beat the yolks of three eggs with a half cup of sugar together until light; add to them the rice and milk; add the grated yellow rind and the juice of one lemon. Turn this into a baking pan; bake in a moderately quick oven twenty to thirty minutes. Beat the whites of the eggs to a stiff froth, add three tablespoonfuls of powdered sugar, and beat again. Heap these over the pudding, dust thickly with powdered sugar; return to the oven to slowly brown; serve cold.
Paradise Pudding
Pare, core and grate three apples. Separate three eggs; add to the yolks four tablespoonfuls of sugar; beat until light; add a grating of nutmeg and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice; mix with this quickly the apples, and beat well; add a half cup of milk; turn into a baking dish, and bake for thirty minutes. Make a meringue as in preceding recipe, from the whites of the eggs; heap it over the top, and brown. This pudding may be served warm or cold.
Compote of Pineapple
Throw a pint of boiling water over one cup of cold boiled rice; stir for a moment; drain, and stand at the oven door. Have ready, picked apart, one small pineapple; add to it a half cup of sugar; heat quickly, stirring constantly. Arrange the rice in the center of a round dish, making it into a mound, flat on top; heap the pineapple neatly on this; pour over the syrup, and send at once to the table. Small quantities or different kinds of fruits that have been left over may be blended and used in this way.
Monday Pudding
Cut bits of whole wheat bread into dice. Use a half cup of any fruit that may have been left over, prunes, raisins, chopped dates or candied fruit. Grease an ordinary melon mold; put a layer of the bread in the bottom, then a layer of the fruit, and so continue until you have the mold filled. Beat three eggs, without separating, with four tablespoonfuls of sugar; add a pint of milk; pour this carefully over the bread; let it stand for ten minutes; then put the lid on the mold, and steam or boil continuously for one hour. Serve with lemon or orange sauce.
Apple Farina Pudding
Pour the left-over breakfast porridge into a square mold and stand it aside. At luncheon or dinner time cut this into thin slices, cover the bottom of a baking dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a half cupful of milk and a saltspoonful of salt, then stir in a half cupful of flour. When smooth pour this over the apples and bake in a quick oven a half hour. Serve with milk or with hard sauce.
Cranberry Farina Pudding
2 cupfuls of cold left-over farina porridge 1/2 cupful of cranberries 1/2 cupful of sugar
It is wise to pour the porridge into a mold as soon as you finish breakfast. At serving time turn this out in a glass dish, pour over the cranberry that has been pressed through a sieve; dust thickly with the sugar. Stir the remaining sugar into a half pint of milk or cream and serve as a sauce with the pudding.
Plain Farina Pudding
2 cupfuls of milk 1/2 cupful of sugar 2 eggs 1 cupful of left-over farina or cream of wheat 1 teaspoonful of vanilla
Put the milk in a double boiler, add the sugar and cold farina porridge. Stir until thoroughly hot, then add the eggs, well beaten, and the vanilla. Turn into a baking dish and run in the oven until brown. Serve cold, with milk or cream.
Farina Gems
2 eggs 1 cupful of milk 1 cupful of cold boiled farina 1 cupful of flour 4 level teaspoonfuls of baking powder 1/2 teaspoonful of salt
Separate the eggs, add the milk and stir this gradually into the cold farina. When smooth add the salt, baking powder and flour, mixed. Beat, and then fold in the well-beaten whites of eggs. Bake in gem pans in a quick oven a half hour.
Hominy Pone
1 cupful of boiled hominy 1 cupful of white corn meal 2 cupfuls of milk 2 level tablespoonfuls of butter 2 eggs 1/2 teaspoonful of salt
If the hominy is cold left-over hominy, add to it the milk, and when thoroughly smooth add the eggs, well beaten, then the butter, melted, and the corn meal. Pour into a greased pan and bake in a very hot oven about twenty to twenty-five minutes.
Oat Meal Muffins
The ordinary muffin recipes, which are always about alike, no matter what flour is used, may have added to them a cup of well-cooked oat meal; for instance, separate two eggs as for rice muffins; add to the yolks a cup of milk; then add one and a half cups of whole wheat flour; beat thoroughly; add a teaspoonful of baking powder; beat again; add one cup of well-cooked oat meal, or you may substitute wheatlet or any of the breakfast cereals; fold in the whites of the eggs, and bake in gem pans in a quick oven twenty to thirty minutes.
Sandwiches
Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may be chopped, properly seasoned, and used for making fruit, vegetable and meat sandwiches.
String beans, cauliflower, carrots, beets, peas and even a cold boiled potato may all be cut into neat pieces, mixed together, and served on lettuce leaves, dressed with French dressing as a salad. One cold boiled beet may be used as a garnish for a potato salad. String beans, if you have sufficient quantity, may be served alone as a salad.
Stuffed Egg Plant
Throw a good-sized egg plant into a kettle of boiling water; boil ten minutes; when cold cut into halves and with a blunt knife scoop out the center. Chop this scooped-out portion fine, mix with it an equal quantity of finely-chopped uncooked meat, add a grated onion, a clove of garlic mashed, a teaspoonful of salt, a little chopped parsley, if you have it, and a dash of pepper. Fill this into the egg plant shells, stand them in a baking pan, add a cup of stock and a tablespoonful of butter, bake slowly one hour, basting every ten minutes.
Cucumbers
Raw cucumbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pass French dressing in a separate dish. In this way the "left-overs" may be placed in the refrigerator and used next day as an addition to the dinner salad.
Left-Over Tomatoes
A half cup of stewed tomatoes may be used with stock for brown tomato sauce, or for making a small dish of scalloped tomatoes, helping out at lunch when perhaps the family is less in number. The Italians boil down this half cup of tomatoes until it has the consistency of dough; then press through a sieve, add a little salt, pack down into a jelly tumbler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or macaroni, adds greatly to the flavor as well as appearance.
Corn Oysters
6 ears of cold boiled corn 2 eggs 1 cupful of milk 1/2 cupful of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper
Score the corn, press it out, add the eggs, well beaten, and the oil or butter; then stir in the milk, salt and pepper. Sift the flour, stir it in, and drop by spoonfuls into shallow hot fat.
Chicken Corn Pie
6 ears of cold cooked corn 4 eggs 1 level tablespoonful of butter, melted 1 cupful of milk 1 teaspoonful of salt 1 saltspoonful of pepper 1 young chicken
Score the corn and with a dull knife press it out. Carefully beat the eggs, without separating, until light, add the milk, melted butter, salt and pepper. Pour this into a casserole mold or pudding dish. Have the chicken drawn and disjointed; make two pieces of the breast, cut it into four pieces, dust with salt and pepper, brush with melted butter. Lay the chicken on top of this mixture and stand the baking dish in a moderately quick oven about one hour. Serve in the dish in which it was cooked. Some prefer to broil the chicken on the bone side before they put it into the pudding, the pudding may be baked, and then put it in the pudding and brown it with the pudding. This is a good way to use cold left-over corn, and cold bits of chicken may be used in the place of the fresh chicken.
Green Corn Cakes
4 ears of left-over cooked corn 1 egg 2 tablespoonfuls of milk 1 tablespoonful of melted butter 1/2 cupful of flour 1/2 teaspoonful of salt
Score the corn, press out the cooked pulp, add to it the beaten egg, milk, melted butter and salt. Stir in the flour, and drop by tablespoonfuls into a little thoroughly heated fat.
Small quantities of fruit that are not sufficiently sightly to put again on the table may be put aside and made into fruit pot-pie. All sorts of fruits may be blended. Put them into a saucepan, and to each pint of this fruit allow one quart of water and a palatable seasoning of sugar, and you may flavor it with a little grated lemon or orange rind; bring to boiling point. During this time put one pint of flour into a bowl, add a half teaspoonful of salt and a teaspoonful of baking powder. Beat one egg until light, add to it a half cup of milk, then add this to the flour; there should be just enough to moisten and make a dough. Take this out on the board, knead lightly, roll out and cut into biscuits. Put these biscuits over the top of the fruit; cover the kettle and cook slowly for fifteen minutes; do not lift the lid during the cooking. Serve hot with plain milk or cream, or with a hard sauce made from sugar and butter.
Fruit Soufflé
Beat the whites of six eggs until light, but not dry; add three tablespoonfuls of powdered sugar; mix quickly; line the bottom of the baking dish with any sort of fruit, such as chopped dates or figs, or left-over candied fruits or preserves. Heap over the whites of the eggs, dust thickly with powdered sugar, and bake in a hot oven for five minutes. Serve immediately. To give variety, where stale biscuits or bread, or sponge cake are left over, line the bottom of the dish with the stale bits; pour over enough milk to moisten, put in a layer of fruit and the whites of the eggs as above.
Fruit Jambolaya
Put one cupful of cold boiled rice in a little sieve or colander and stand it over the tea kettle where the steam will pass through it. Chop fine any left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an orange; they may be all mixed together and slightly sweetened. Put a little of the rice into four serving dishes, put in the center of each a tablespoonful of the chopped fruit and send to the table. This is rather nice for children, and is a good way to use up both the rice and the fruit, as it makes a good combination.
Plain White Cake
Beat a quarter of a cup of butter to a cream; add gradually one and a half cups of sugar. Sift two cups of flour with a teaspoonful of baking powder; measure a half pint of water; add a little water and a little flour, and so continue until the ingredients are used; beat thoroughly, then stir in the well-beaten whites of five eggs. Bake in a loaf or layers. Put layers together with chopped fruit, soft custard, or a soft icing.
Chicken Muffin Cases
Boil together a half pint of water and two tablespoonfuls of butter, add hastily a half pint of sifted flour, stir over fire until a smooth dough is formed. Take from the fire and when cool, add one unbeaten whole egg; beat, add another and so continue until four eggs have been added. Bake in gem pans until light and hollow, about a half hour. This quantity will make twelve. Cut a round from the top and fill the muffin with any creamed mixture.
To Make Cocoanut Milk
Cover one quart of grated cocoanut with one pint of boiling water. Stir and mash; strain and press. The milk thus produced may be used for curries. Throw away the pulp.
Corn Cake
2 eggs 1 cupful of thick sour milk 1 level teaspoonful of baking soda 2 cupfuls of corn meal 3/4 cupful of white flour 2 cupfuls of sweet milk 3 level teaspoonfuls of baking powder
Beat the eggs until very light, without separating. Moisten the soda in two tablespoonfuls of cold water, stir it into the cupful of sour milk; add this to the eggs, then add the meal and beat thoroughly. Sift the baking powder and flour; stir these into the other mixture, and then add the two cupfuls of sweet milk. Pour into a shallow greased pan and bake in a moderately quick oven about three-quarters of an hour. This should have a custard on top.
Sponge Corn Cake
1 cupful of corn meal 1/2 cupful of flour 1 cupful of thick sour milk 2 eggs 1 level tablespoonful of butter, melted 1/2 teaspoonful of salt 1/2 teaspoonful of baking soda
Moisten the soda in a tablespoonful of water and stir into the thick sour milk. Separate the eggs; beat the yolks, add the sour milk, with the butter, melted, corn meal and flour. Beat thoroughly, then fold in the well-beaten whites, add salt and bake in a shallow greased pan in a quick oven a half hour.
Old Virginia Batter Cakes
2 eggs 1 cupful of sour milk 1 cupful of water 2 cupfuls of white corn meal 1 cupful of flour 1/2 teaspoonful of salt 1 level teaspoonful of baking soda 1 teaspoonful of baking powder
Beat the eggs, without separating, until very, very light. Dissolve the soda in a little water, add it to the sour milk; stir until this is well mixed, add it to the egg; add the water, the corn meal, salt and flour sifted with the baking powder. Mix thoroughly and bake on a very lightly greased griddle.
Plain Corn Dodgers
1 egg 1/2 teaspoonful of salt 1 cupful of thick sour milk 1 level teaspoonful of baking soda 1 cupful of corn meal 1/2 cupful of flour
Beat the egg, without separating. Dissolve the soda and add it to the sour milk; add this to the egg; add the salt, then the corn meal and flour. Beat until well mixed, and drop by spoonfuls in a shallow pan in which you have a little bacon or ham fat. When cooked on one side, turn quickly and cook on the other.
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