Evening Republican, Volume 16, Number 102, Rensselaer, Jasper County, 27 April 1912 — LOOK TO THE SERVING [ARTICLE]

LOOK TO THE SERVING

IMPORTANT POINT IN THE SUCCESS OF DINNER. . , ■ --' ■ ■ .;v Proper Sauce to Accompany the Diehe* , is a Matter Worthy of the Most Careful Consideration—Some of the Most Popular. One of the best measures of a woman’s ability as a cook is her ingenuity in serving the food she has It Is an achievement worthy of Borne; consideration to be able to serve the] proper sauce, delicious, rich, smooth,j aud wholesome, tfith the meat or flshl or vegetable dish. It used to be that! sauces were only seen at company dinners or in hotels, but now we realize, they add zest to appetite and relish tot food. With roast beef and veal, tomato, horseradish, mushroom or mustard! sauces are proper; with mutton or. lamb, mint sauce or sharp jellies;{ with pork, apple sauce or baked ap-j pies; with turkey, oyster sauce; pig-] eons and broiled steaks, mushroom] sauce; salmon and whlteflsh, egg sauce; fried fish, tartar sauce, or; sauce piquant. ; The base of most sauces is a simple brown or white cream sauce ori maitre d’hotel butter, as the following recipes will illustrate: Allemande or German Sauce —Into white sauce, work lemon juice, mush-t toom catsup, cayenne, butter, eggi yolk and a little nutmeg. It Bhould! be yellow and smooth as velvet. Bechamel Sauce —Add mushroom] essence to chicken broth, then an! equal quantity of rich milk or cream.] Thicken with butter and flour and! strain. Bearnaise sauce contains shallots, tarragon vinegar and parsley. It] looks like a fine mayonnaise. Its base] is white sauce. Celery, cauliflower] and carrot sauces have a white base! and take their name from a pureej of the vegetable that Is added. Mayonnaise sauce is the base of! caper, plquante, ravlgote and many! other sauces. Practice is necessary to make a fine mayonnaise. These! are the proportions: One egg, as] much salad oil as it will take up,; a small quantity of vinegar, a dash; of pepper and a little salt. A may-! onnalse mixer Is necessary to make ! a creamy, smooth dressing.