SAUCES MAKE LEFTOVERS ATTRACTIVE
WHITE SAUCE
¼ cup flour
¼ cup fat
1 teaspoon salt
⅛ teaspoon cayenne
1½ cups milk
Melt fat. Add dry ingredients and a little of the milk. Bring to boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats.
WHITE SAUCE WITH CHEESE
½ cup cheese (cream or American) added to
1½ cups white sauce
Excellent to serve with macaroni, hominy or vegetables.
WHITE SAUCE WITH SHRIMPS
½ cup shrimps
¼ teaspoon salt
1 cup white sauce
Serve on toast, or with starchy vegetables.
WHITE SAUCE WITH HORSERADISH AND PIMENTO
¼ cup horseradish
1 tablespoon chopped pimento
1 cup white sauce
Serve with boiled beef, hot or cold, or with cold roast beef.
WHITE SAUCE WITH EGG
1 cup white sauce
2 sliced hard-cooked eggs
⅛ teaspoon cayenne
⅛ teaspoon salt
Excellent for spinach and vegetables, or fish.
BROWN SAUCE
¼ cup fat
⅓ cup flour
1 teaspoon salt
⅛ teaspoon of cayenne
1½ cups brown stock, or
1½ cups water and 2 bouillon cubes
½ teaspoon Worcestershire 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
¼ cup chopped peanuts
⅛ 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
½ 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
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ 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 BUTTER SAUCE
⅓ cup butter substitute
¼ cup flour
½ teaspoon salt
⅛ 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
¼ cup fat
¼ cup flour
1 teaspoon salt
¼ teaspoon cayenne
1 teaspoon Worcestershire
1 teaspoon onion juice
1½ 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
¼ cup fat
½ cup milk
½ 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
½ cup milk
½ 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.
MOLASSES SAUCE
1 cup molasses
2 tablespoons fat
1 tablespoon flour, plus
1 tablespoon cold water
1½ tablespoons vinegar
Mix together. Bring to boiling point and serve with any pudding.
FRENCH SAUCE
1 cup (crystal) corn syrup
⅛ teaspoon salt
1 egg
½ 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
½ cup corn syrup
1 egg
⅓ cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ 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
⅓ cup maple sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon vanilla
⅓ 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
½ cup grated cheese
Add cheese while sauce is hot and just before serving. Do not boil sauce after adding cheese.
MEXICAN SAUCE
To one cup tomato sauce, add
2 tablespoons chopped green pepper
3 tablespoons chopped celery
3 tablespoons chopped carrot
HARD SAUCE
⅓ cup butter substitute or hydrogenated oil
⅓ cup corn syrup
⅓ cup sugar
1 teaspoon flavoring
Cream all together. This method reduces the necessary sugar two-thirds.
LEMON OR ORANGE SAUCE
½ cup corn syrup
1 tablespoon fat
¼ cup lemon juice
1 teaspoon lemon rind
2 tablespoons cornstarch
3 tablespoons lemon juice
½ cup orange juice
2 teaspoons orange rind
1 tablespoon flour
1 tablespoon water
Mix ingredients. Bring to boiling point and serve.
CRANBERRY SAUCE WITH RAISINS
1 cup cranberries
1 cup water
1 cup corn syrup
½ cup raisins or nuts
2 tablespoons fat
Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce.