Part 6 (1/2)

Mushroom Sauce

Where just a few mushrooms are left over, either fresh or canned, they may be chopped fine and added to a brown sauce and served with steak or beef; or they may be chopped fine and added to a cream sauce and served with chicken or sweetbreads.

Cold Meat Sauces

It is the fas.h.i.+on when one is serving cold meat to pa.s.s with it some condiment like Worcesters.h.i.+re sauce, mushroom, walnut or tomato catsup. Of course, these used in any great quant.i.ty are more or less injurious. A number of little left-overs in the house may be used to take their place, adding zest to the meat, and are more economical and more wholesome.

Chopped Tomato Sauce

Peel a good-sized tomato, cut it into halves and press out the seeds; chop the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a dash of pepper, or, if you have it, a little sweet pepper chopped fine; you may add also a little celery chopped very fine, or celery seed, and a teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix the ingredients thoroughly; add a teaspoonful of lemon juice and dish.

Pa.s.s and use as ordinary catsup.

Grated Cuc.u.mber Sauce

Grate three or four large cuc.u.mbers; drain them on a sieve; to this drained pulp add a half teaspoonful of salt, a dash of red pepper, a teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir in carefully two or three tablespoonfuls of very thick cream; if you can whip the cream a little first, so much the better. Cream may also be added to the tomato.

Chopped Celery Sauce

Chop fine sufficient celery to make a half pint; season it with a quarter of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper.

Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream; add a few drops of lemon juice or tarragon vinegar and serve.

Cream Horseradish Sauce

This is one of the most delightful sauces to serve with left-over meats, especially beef. Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work in the yolk of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it gradually into the horseradish and dish at once.

Pudding Sauces

The simple method of making a pudding sauce is to add to a half cup of sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a half pint of boiling water; boil for a moment and pour while hot into one well-beaten egg, beating all the while. This may now be seasoned with any flavoring, as orange, lemon or vanilla.

To change the character of this sauce, a tablespoonful of b.u.t.ter may be added. Where b.u.t.ter enters largely into the composition of a pudding sauce, it is better that it should be beaten to a cream, the sugar added gradually, then the egg and last the liquor. Heat it over a double boiler just at serving time, or the froth will float on the surface and the liquid be rather dense at the bottom.

Melted sugar with lemon juice and a little water is called sugar sauce.

SALADS

There comes a time during the week, even in careful housekeeping, when there is an acc.u.mulation of little things, a few olives, a slice or two of beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny little bit of cold fish, or cold meats, and not more than a tablespoonful or two of aspic jelly; these may all be utilized in a