WERNERS VI LLE, PA

REUBEN D. WENRICH. M. D.

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RECIPES FROM MY FRIENDS 57

58 RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS 59

60 RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS 61

ft RECII'ES FROM MY FRIENDS

" Hunger is the best sauce."

It is very important that cooks should make a study of sauces and their relation to meats and vegetables, for a good sauce in the right place will make a good dish which would otherwise be very poor. The French are noted for their sauces and most of the ones I have used here were taken from a cook book by the Baron Busse in French and English, which was loaned me this summer.

Brown Thickening — Brown thickening is the foundation of nearly all brown sauces and is made as follows : Take 1 pound of fresh butter, melt it in a saucepan, skim it and when clear stir in 1 pound of flour, moisten with either water or stock, and stir with a wooden spoon until brown, when it will be ready for use.

White Thickening — Prepare same as brown thickening, but do not leave on the fire long enough to become brown, as this thickening is used for white sauce.

Be'chamel Sauce (for Cod) — Take a large lump of butter, a dessertspoonful of flour, salt, black pepper, a pinch of grated nutmeg, chopped parsley, stir into a tumblerful of cream and leave on fire until it boils. If too thick add a little more cream.

Cheap Be'chamel Sauce — Take a lump of butter, some finely chopped parsley and chives, add 1 tablespoon of flour mixed in cream. Season with salt and pepper and a pinch of nutmeg. Stir over fire until quite thick. Pass through tammy and serve. Shred cod and pour over.

Hollandaise Sauce (Baked Fish) — Put 4^ ounces of but- ter in a bowl, yolks of three eggs, a little salt and a teaspoon- ful of vinegar. Warm in a pan until it thickens. Just before serving add juice' of a lemon.

64 CLUB HOUSE COOK BOOK

Tartare Sauce (Smelts, Lobster, Broiled Fish, Boiled Tongue and Lobster Cutlets)— Take 3 tablespoonfuls of be'- chamel sauce, stir in a bowl with yolks of 2 eggs, a little salt, pepper and grated nutmeg. When well mixed add some olive oil, drop by drop, until the sauce is quite thick. Flavor with a few drops of tarragon, and a little finely chopped chevril and eschalot,

Maitre D'Hotel Butter (Salt Fish, Broiled or Fried, Broiled Steak) — Take a tablespoonful of mixed herbs com- posed half of finely chopped parsley, ^ tablespoonful of chevril leaves and }i of chopped water-cress. Mix into 1 pound of fresh butter, add 1 or 2 chopped tarragon leaves, the juice of 1 lemon and the yolks of 2 eggs. This sauce will keep a long time.

Maitre D'Hotel Sauce (Baked Beans) — Melt a large lump of butter, flavor with chopped herbs, salt and pepper. Warm the beans in this and serve very hot.

Tomato Sauce (Mutton Cutlets, Veal Chops or Cutlets) —

Cut some perfectly ripe tomatoes into halves, simmer for ^ hour in a saucepan, with some minced lean ham, thyme, laurel leaves and white pepper. Moisten with a teacupful of stock and simmer until quite thick. When required for use, a little butter can be added.

Spanish Sauce — People often think this sauce is expensive to make, but the following recipe will show how simple it is to prepare. Cut up some trimmings and giblets of fowl, a little veal and a slice of ham. Warm in butter until brown, moisten with a tumblerful of white wine and the juice of 1 lemon, add a little stock and simmer by the side of the fire for several hours, pass through a tammy, clear off all grease and thicken a little.

Drawn Butter — Two tablespoonfuls of butter, ^/^ pint of boiling water, 1 tablespoonful of flour, ^ teaspoonful of salt. Mix flour and butter together to a smooth paste in a bowl; place the bowl over the fire in a pan of boiling water ; add the Yi pint of boiling water ; gradually stirring all the while until it thickens; add the salt and use.

SAUCES 65

Cream Mushroom Sauce (Croquettes, Fillet of Beef) —

Melt 1 tablespoonful of butter without browning ; add 1 table- spoonful of flour, stir until it is smooth ; then add ^ cupful of cream and Yz cupful of mushroom liquor, salt and pepper to taste ; cut J/2 can of mushrooms with a silver knife, and add just before the same begins to thicken. They should only cook long enough to be heated through, and served at once.

MRS. A. S.

Celery Sauce — Wash and cut into inch pieces 1 medium sized stalk of celery, and boil until tender in milk and water ; season with white pepper, nutmeg and salt, and thicken with a scant tablespoon of butter and flour rubbed together.

Caper Sauce — Mix ^ pound of butter with the same quantity of flour, a tumblerful of water, salt and pepper in a saucepan. When boiling take off* the fire, stir in 3^ pound of butter ; put some capers in a sauce boat and pour the sauce over them. Do not allow this sauce to become too thick, and make just before serving.

Curry Sauce — Take 3 ounces of butter and a dessert- spoonful of curry powder. Stir over the fire until the butter begins to melt. Moisten with strong stock or gravy, reduce, skim ofif all grease, and warm in a bain-marie. When ready to serve stir in a lump of butter and season a little more, if necessary.

Anchovy Sauce — Skin and scrape some well soaked an- chovies, pass through a tammy and stir in the same quantity of butter as there is paste.

Mint Sauce (Roast Lamb) — Reduce equal quantities of vinegar and water, sweeten with a lump of sugar and stir in some finely chopped mint.

Robert Sauce — Brown some slices of onion in butter and add a little flour, moisten with stock, white wine and a few drops of vinegar. Boil for J^ hour, skim ofif all grease, season with salt and pepper. Stir in a teaspoonful of mustard and serve.

CLUB HOUSE COOK BOOK

Cream Sauce (for Vegetables) — Melt ^^ pound of butter^ add a little flour, salt and pepper, and a pinch of grated nut- meg-. Stir until quite thick, add 1 pint of cream and a little chopped parsley, leave on fire 5 minutes.

Fresh Butter Sauce (Vegetables) — Melt some fresh but- ter, flavor with salt and pepper and chopped parsley.

Sauce a la Bourgeoise (to be Handed with Boiled Beef or Boiled Fowl) — Take a large tablespoonful of chopped and blanched parsley, chevril and tarragon leaves, stir into a tea- spoonful of stock, add a dessertspoonful of strong gravy, 2 teaspoonfuls French mustard, the same quantity of powdered sugar. Just before serving flavor with lemon juice and a little white pepper.

A Good Sauce for All Roasts. No. 1 — Simmer a wineglass of red wine, an anchovy, a little stock, a chopped eschalot and the juice of 1 lemon in a saucepan. Pass through a tammy and mix with the gravy of your roast.

A Good Sauce for Cold Scraps of Meat — Make some Robert Sauce and thicken with the yolks of 2 eggs ; flavor with a few drops of vinegar and mustard. Warm the scraps in the Robert Sauce before thickening it, and do not let it boil.

Poor Man's Sauce (For a Cold Leg of Mutton) — Take equal quantities of water and vinegar, flavor with lemon juice, chopped eschalots, salt and pepper. Do not allow the sauce to boil, but cook over a moderate fire.

These are only a few of the very many sauces that give that variety which is not only the spice of life, but even more the spice of the table ; as you see, they do not require much skill in making, but they make a very important addition to any meal, as well as being attractive and wholesome.

Hard Brandy Sauce — Take ^ cup of butter, 2 cups of powdered sugar, 1 wineglass of brandy, 1 teaspoonful mixed cinnamon and mace. Warm the butter slightly, work in the sugar, and when this is light, add brandy and spices.

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White Wine Sauce — ^This sauce is so useful that it should always be on hand in every kitchen, and whenever any is used it should be replaced. Fill a fish pan nearly to the biim with white wine, a wineglass of brandy, the same quan- tity of sherry and season with salt and pepper, 2 cloves, a head of garlic, sliced onions, carrots, turnips, parsnips, celery, thyme and a lump of butter. Boil over a quick fire until reduced 1-3. If the wnne catches fire, don't worry, it will greatly improve the flavor of the sauce. When used for cook- ing fish make enough to cover the fish thoroughly. A cheaper way to make the sauce is to use equal parts of vinegar and water instead of wine, and omit some of the vegetables.

Wine Sauce — Take 2 ounces of butter, 2 teaspoons of flour, ^ pint of boiling water, 1 gill of Maderia wine, yi pound of sugar, 3^ nutmeg. Mix flour and butter together, pour in the boiling water. Let it boil a few minutes, then add sugar and wine and grate in nutmeg.