Foods That Will Win The War And How To Cook Them (1918) Part 20

1 cup white sauce 2 sliced hard-cooked eggs 1/8 teaspoon cayenne 1/8 teaspoon salt

Excellent for spinach and vegetables, or fish.

BROWN SAUCE

1/4 cup fat 1/3 cup flour 1 teaspoon salt 1/8 teaspoon of cayenne 1-1/2 cups brown stock, or 1-1/2 cups water and 2 bouillon cubes 1/2 teaspoon Worcesters.h.i.+re sauce

Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.

BROWN SAUCE WITH OLIVES

1 cup brown sauce 3 tablespoons chopped olives

Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.

BROWN SAUCE WITH PEANUTS

1 cup brown sauce 1/4 cup chopped peanuts 1/8 teaspoon salt

A good sauce to serve with rice, macaroni, hominy or other starchy foods. It supplies almost a meat flavor to these rather insipid foods.

MUSHROOM SAUCE

1 cup brown sauce 1/2 cup chopped mushrooms

Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid.

VEGETABLE SAUCES

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne 2 cups vegetable stock, or 1 cup vegetable stock 1 cup milk.

Vegetable stock is the water in which any vegetable is cooked. Make as white sauce.

DRAWN b.u.t.tER SAUCE

1/3 cup b.u.t.ter subst.i.tute 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup boiling water 2 tablespoons chopped parsley

Make as white sauce, reserving 2 tablespoons of the fat to add just before serving.

TOMATO SAUCE

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon Worcesters.h.i.+re 1 teaspoon onion juice 1-1/2 cups tomato

Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid.

FRUIT SAUCE FOR PUDDING

1/4 cup fat 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla, or 1 tablespoon brandy 1 cup mashed cooked fruit

Mix thoroughly. Let chill and serve with steamed or baked pudding.

COCOANUT SAUCE

1/2 cup milk 1/2 cup cocoanut and milk 2 tablespoons corn syrup 2 tablespoons cornstarch 1 teaspoon vanilla

Mix ingredients. Bring to boiling point over direct fire. Cook over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted.

MOLa.s.sES SAUCE

1 cup mola.s.ses 2 tablespoons fat 1 tablespoon flour, plus 1 tablespoon cold water 1-1/2 tablespoons vinegar

Mix together. Bring to boiling point and serve with any pudding.

FRENCH SAUCE

1 cup (crystal) corn syrup 1/8 teaspoon salt 1 egg 1/2 cup water 1 tablespoon cream 1 teaspoon vanilla

Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once.

SPICE SAUCE

1/2 cup corn syrup 1 egg 1/3 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla

Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot water until thick. Add vanilla and beaten whites. Serve hot or cold.

MAPLE SPICE SAUCE

3 tablespoons fat 1/3 cup maple sugar 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon vanilla 1/3 cup milk

Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold.

TOMATO SAUCE WITH CHEESE

1 cup tomato sauce 1/2 cup grated cheese