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Hans Christian Andersen . American Fairy Tales . Grimm's Fairy TalesAesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose SAUCES FOR VEGETABLES 40. Vegetables may, of course, be served plain, but they are greatly improved in flavor, nutritive value, and often in appearance by the addition of a well-seasoned sauce. Numerous sauces are used for this purpose, the one to select depending somewhat on the vegetable, the method of cooking employed, and the flavor that is desired. Recipes for the sauces found to be most satisfactory are here given. It will be well to practice the making of these, so as to become familiar with them and thus know just what sauce is meant when reference is made to a particular sauce in the recipes for vegetables. The quantities given in the recipes for sauces will make sufficient sauce to dress the vegetables required for four to six persons. White sauce, which is probably the one that is used oftenest, may be made in various thicknesses, as has been explained previously. However, the medium white sauce has been found to be the one most nearly correct for vegetables and consequently the one most preferred. MEDIUM WHITE SAUCE 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1 c. milk Melt the butter and add the flour, salt, and pepper. Pour into this the milk, which has been previously heated, and cook together until the flour thickens completely. Pour over the vegetable, from which the water has been previously drained, and serve. VEGETABLE SAUCE 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1/2 c. milk 1/2 c. water in which vegetable was cooked Melt the butter, add the flour, salt, and pepper, and pour into this the heated liquids. Cook until the mixture thickens. Pour over the drained vegetable and serve hot. DRAWN-BUTTER SAUCE 1/4 c. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1 c. hot water Melt the butter, add the flour, salt, and pepper, and pour into this the hot water. Boil for a few minutes and serve. HOLLANDAISE SAUCE 1/3 c. butter 1 Tb. flour 1/4 tsp. salt 1/2 c. boiling water 1 egg yolk 2 Tb. vinegar or lemon juice Melt the butter, add the flour, salt, and water, and cook until the mixture thickens. While still hot, pour over the slightly beaten egg yolk, beating constantly to prevent curding. Add the vinegar or lemon juice. Serve with vegetables that have been boiled in salt water. SOUR-CREAM DRESSING 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 3/4 c. milk or sweet cream 1/4 c. vinegar Melt the butter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then add the vinegar, stirring rapidly, and serve hot. TOMATO SAUCE 1-1/2 c. stewed tomatoes 1 slice onion 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper Heat the tomatoes with the onion and force through a sieve. Melt the butter, add the flour, salt, pepper, and the strained tomatoes. Cook together until thick, remove, and serve hot with a vegetable. MAITRE D'HOTEL SAUCE 1/3 c. butter 1 Tb. chopped parsley 2 Tb. lemon juice 1/4 tsp. salt Dash of pepper Melt the butter and add the chopped parsley, lemon juice, salt, and pepper. Mix well, and allow the whole to boil, but not to brown. Pour over the vegetable and serve. PARSLEY-BUTTER SAUCE 1/2 c. butter 1 Tb. chopped parsley 1/2 tsp. salt Dash of pepper Heat the butter in a saucepan until it is well browned, and then add the parsley, salt, and pepper. Allow the sauce to become hot, but not to boil. This is an excellent sauce to use over new potatoes or diced vegetables, such as turnips or carrots. |