THE: REAL HOME -KREEPER

SAUCES FOR MEATS AND VEGETABLES
White Sauce

Three tablespoons butter, four tablespoons flour, one cup milk or brown stock,
one-fourth teaspoon salt, few grains cayenne, one-fourth teaspoon pepper. Melt
butter, add flour, seasonings and liquid. Stir until the boiling point is reached.
Boil five minutes, beating continually.

Brown Sauce

Three tablespoons butter, four tablespoons flour, one cup milk or brown stock,
one-fourth teaspoon salt, few grains pepper. Melt the butter, and cook until
brown, add flour and seasonings, and stir until brown. Add liquid, little at a
time, and boil five minutes, stirring all the time.

Bearnaise Sauce

Four egg yolks, one-half teaspoon salt, cayenne, four tablespoons oil or butter,
one tablespoon tarragon vinegar, one tablespoon hot water, one teaspoon chopped
parsley. Mix yolks and water; add butter and set in a dish of hot water; stir
constantly until mixture thickens; add seasonings and serve immediately.

Caper Sauce

Two tablespoons butter, four tablespoons flour, one-fourth teaspoon salt,
few drops onion juice, few grains cayenne, one and one-half cups boiling water,
one-fourth cup capers, one tablespoon butter. Melt the two tablespoons butter,
add flour, seasonings, and water. Cook ten minutes; add capers and, just before
serving, a tablespoon butter.

Hollandaise Sauce

Four egg yolks, one-half cup butter, one-half teaspoon salt, one-fourth teaspoon
pepper, few grains cayenne, one-half cup cold water, two tablespoons lemon juice.
Put all ingredients except the lemon juice into a saucepan; set saucepan into a
larger one of hot water. Beat constantly until mixture thickens, keeping water
below the boiling point all the time. Add lemon juice and serve immediately.

Maitre d’Hotel Sauce

Three tablespoons butter, three tablespoons lemon juice, three tablespoons
parsley, one-fourth teaspoon salt, one-fourth teaspoon paprika, cayenne. Cream
the butter and add remaining ingredients.

Oyster Sauce

ge Two tablespoons butter, four tablespoons flour, one and one-half cups oyster
liquor, one cup oysters, one-fourth teaspoon salt, few grains cayenne. Parboil
oysters; drain and reserve liquor. Make a white sauce, with butter, flour, season-
ings and oyster liquor; add chopped oysters and serve. Should there not be
sufficient oyster liquor make up amount with milk.

Sauce Tartare

To one cup mayonnaise dressing add one tablespoon each of finely chopped

parsley, finely chopped olives, finely chopped pickles, and one teaspoon finely
chopped chives.

The Hoosier Cabinet has a self-cleaning Flour Bin--See page 91
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