A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

SAUCES FOR VEGETABLES

TOMATO SAUCE

Cook one pint of fresh or canned tomatoes with a little onion, salt, and herb-flavor for fifteen minutes, then strain through a colander, and add two tablespoonfuls of flour browned with a tablespoonful of butter.

CREAM SAUCE

Melt two tablespoonfuls of butter in a saucepan over the fire, stir in two tablespoonfuls of flour, and cook about one minute, but do not let it brown. Add one cup of milk gradually, stirring constantly to keep smooth until thickened; cook very slowly, or steam over hot water, for ten minutes; add one-half teaspoonful of salt, and serve.

LENTIL SAUCE

Rub a cupful of cooked lentils through a colander into a saucepan; add a cup of milk and a little salt. When boiling, stir in a tablespoonful of browned flour rubbed smooth in a little cold milk. Add a little chopped parsley, if desired. For browned flour, see [page 12].

BROWN SAUCE, NO. 1

Put a teaspoonful of butter into a frying-pan, and brown slightly; then pour in a pint of milk, and heat to boiling; stir in two tablespoonfuls of browned flour rubbed to a paste in a little cold water or milk; season with salt, boil until thickened, and serve.

BROWN SAUCE, NO. 2

Put a tablespoonful of butter into a frying-pan; when melted, sprinkle in two tablespoonfuls of flour, stirring until nicely browned; then add enough boiling water to make of the consistency of cream, stirring constantly to prevent lumps from forming. Add salt to taste.

PARSLEY SAUCE

Make a brown sauce, and add a little finely chopped parsley just before serving.

EGG AND MILK SAUCE

To a pint of milk add a tablespoonful or two of cream, or a teaspoonful of butter, and heat to boiling; then stir in one even tablespoonful of flour rubbed smooth in a little cold water or milk; let boil a few minutes, stirring constantly; then stir in rapidly the well-beaten yolk of one egg; season with salt, boil up, and serve.

BREAD SAUCE

Put a tablespoonful of oil and a teaspoonful of grated onion into a saucepan, and allow to heat, but not scorch; then add a cupful of rich milk, or nut milk, and a little salt. When heated nearly to boiling, stir in one-half cupful of sifted bread crumbs. Let boil slowly a few minutes, and serve. Nice with protose cutlets or baked potatoes.

MINT SAUCE

Take fresh, green mint, wash, and chop very fine. Put into a glass, and for each two tablespoonfuls of mint allow one tablespoonful of sugar, and the juice of one lemon diluted with an equal amount of water.