Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

GRAVIES AND SAUCES FOR VEGETABLES.

RECIPES.

Brown Sauce.—Heat a pint of thin cream, and when boiling, add half a teaspoonful of salt and a tablespoonful of flour browned in the oven as directed on [page 274], and rubbed to a smooth paste with a little cold milk. Allow it to boil rapidly, stirring constantly until thickened; then cook more slowly, in a double boiler, for five or ten minutes. If desired, the milk may be flavored with onion before adding the flour. This makes a good dressing for potatoes.

Cream or White Sauce.—Heat a pint of rich milk, part cream if it can be afforded, to boiling, and stir into it one tablespoonful of flour previously rubbed smooth in a little milk. Season with salt, and cook in a double boiler five or ten minutes, stirring frequently that no lumps be formed. If lumps are found in the sauce, turn it quickly through a fine, hot colander into the dish in which it is to be served.

Celery Sauce.—Cut half a dozen stalks of celery into finger-lengths, and simmer in milk for ten or fifteen minutes. Skim out the celery, add a little cream to the milk, salt to taste, and thicken with flour as for white sauce. This is very nice for potatoes and for toast.

Egg Sauce.—Heat a pint of milk to boiling, and stir in a dessertspoonful of flour rubbed smooth in a little milk. Stir constantly until the sauce is well thickened; add the well-beaten yolk of an egg, turning it in very slowly and stirring rapidly so that it shall be well mingled. Boil up once only, add a very little salt, and serve. The egg makes an excellent substitute for cream.

Pease Gravy.—A gravy prepared either of dried or green peas as directed for Lentil Gravy on [page 226], makes a suitable dressing for baked potatoes. Lentil gravy is also good for the same purpose. The addition of a little lemon juice to the lentil gravy makes another variety.

Tomato Gravy.—A gravy made of tomatoes as directed on [page 261], is excellent to use on baked or boiled sweet potatoes.

Tomato Cream Gravy.—Prepare a gravy as for Cream Sauce, using a slightly heaping measure of flour. When done, add, just before serving, for each quart of the cream sauce, one cup of hot, stewed tomato which has been put through a fine colander to remove all seeds. Beat it thoroughly into the sauce and serve on boiled or baked potato.