Part 3

Veloute Sauce

2 tablespoons butter. 2 tablespoons flour. 1 cup chicken or white stock. Salt and pepper.

PROCESS: Prepare same as thin White Sauce.

Creole Sauce

Prepare a Brown Mushroom Sauce. Melt two tablespoons butter in a sauce-pan, add one green pepper, finely chopped, one small onion finely chopped and cook five minutes. Add two tomatoes cut in pieces or one cup of canned tomatoes, and ten olives pared from the pit in one continuous curl. Cook three minutes. Add the Brown Sauce and bring to the boiling point. Add two tablespoons sherry wine. Do not strain the sauce. Serve with steaks, chops and Fillet of Beef.

Tomato Sauce No. 1

½ can tomatoes or 2 cups fresh stewed tomatoes. 1 slice onion. 3 tablespoons butter. 3 tablespoons flour. ½ teaspoon salt. ⅛ teaspoon pepper. 3 drops Tobasco Sauce.

PROCESS: Cook tomatoes and slice of onion fifteen minutes, rub through a strainer. Melt butter in a sauce-pan, brown it richly, add flour and when well browned add seasoning and tomato pulp. A few grains of soda may be added if tomatoes are too acid. Stir until sauce is smooth and reaches the boiling point, then pour over Breaded Tongue.

Tomato Sauce No. 2.

4 tablespoons butter. 5 tablespoons flour. 1 slice onion. 1 small clove garlic. 2 slices carrot. Small piece bay leaf. Spring parsley. Spring thyme. 1 cup stewed and strained tomato pulp. 1 cup brown stock. Salt, pepper. Few drops Tobasco Sauce.

PROCESS: Brown the butter in a sauce-pan, with onion, carrot, garlic, bay leaf, parsley and thyme. Remove seasonings. Add flour and continue browning, stirring continually; add tomatoes, stock and seasonings. Heat to boiling point and strain.

Egg Sauce

(Drawn Butter Sauce.)

5½ tablespoons butter. 3 tablespoons flour. 1½ cups boiling water. ⅓ teaspoon salt. ⅛ teaspoon pepper. 3 egg yolks, slightly beaten.

PROCESS: Press the butter in a circular piece; divide it equally in two parts. Melt one part in a sauce-pan, add flour mixed with salt and pepper, stir to a smooth paste and add boiling water gradually, while stirring constantly; bring to boiling point, remove from range and beat in remaining butter, adding it in small bits, while beating constantly. Add egg yolks, continue beating. Do not allow sauce to boil after adding egg yolks.

Supreme Sauce

¼ cup butter. ¼ cup flour. 1½ cups chicken stock. ½ cup hot cream. 2 tablespoons mushroom liquor. ¾ tablespoon lemon juice. Salt and pepper.

PROCESS: Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute (without browning), add gradually the hot chicken stock, stirring briskly; add the hot cream, continue stirring. Reduce one-third cup mushroom liquor to two tablespoons by simmering slowly, add reduced liquor to sauce, add lemon juice and season to taste with salt and pepper. Lemon juice may be omitted and a few grains of nutmeg added. Whip sauce until smooth and glossy.

Bechamel Sauce

1½ cups highly seasoned chicken stock. ¼ cup butter. ¼ cup flour. ¾ cup scalded thin cream. ½ teaspoon salt. ⅛ teaspoon pepper. Few grains nutmeg. Yolks three eggs.

PROCESS: Mix butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste and let cook one minute, then add hot stock, stirring constantly, add hot cream, continue stirring. Beat yolks of eggs slightly, dilute with some of the hot sauce. Combine mixture, beat again, but do not allow the sauce to boil after adding egg yolks. Omitting yolks of eggs make White Bechamel Sauce.

Sauce Saubise

2½ cups sliced onions. 1 small clove garlic. 1 cup Veloute Sauce. ½ cup hot cream. ½ teaspoon salt. ⅛ teaspoon pepper.

PROCESS: Cover onions and garlic with boiling water; boil five minutes, drain and cover again with boiling salted water and let cook until tender, rub through a pure strainer (there should be one cup pulp). Bring sauce to boiling point, add onion and hot cream; add salt and pepper. Garlic may be omitted.

Sauce Bearnaise

Prepare a rule of Hollandaise Sauce, using Tarrigon vinegar instead of lemon juice and add one teaspoon each of finely chopped parsley, capers and fresh tarrigon. Serve with lamb croquettes, chops, steaks, broiled birds, smelt and boiled salmon, cod or haddock.

Hollandaise Sauce

½ cup unsalted butter. Yolks two eggs. ¾ tablespoon lemon juice. ¼ teaspoon salt. Few grains cayenne. ¼ cup hot water.

PROCESS: Work the butter in the hands, in a bowl of cold water, until it is of a “waxy” consistency. Divide it into three pieces of equal size. Put one part in a sauce-pan with the yolks of eggs and lemon juice; place saucepan in a larger pan containing hot water, stir constantly with a Gem egg whip until butter is blended with the yolks, add the second piece of butter and as sauce thickens add the third piece. At this point in the process the mixture should be the consistency of boiled custard. Add hot water and seasoning, beating constantly. The water in the larger sauce-pan should be kept just below the boiling point.

Sauce Tartare

To one cup Mayonnaise Dressing add one finely chopped shallot, two tablespoons each of finely chopped capers, gerkins, olives and one-half tablespoon finely chopped parsley, one teaspoon fresh or one-half teaspoon powdered tarrigon. Onion juice may be used in place of the shallot.

Bacon Sauce

Melt five tablespoons strained left-over bacon fat in a sauce-pan; add two tablespoons flour, one-eighth teaspoon paprika and one-half teaspoon salt; stir to a smooth paste. Add, gradually, one-fourth cup vinegar and two-thirds cup hot water, beating constantly and let come to boiling point; remove from range and add the yolks of two eggs lightly beaten. Do not allow sauce to boil after egg yolks are added. Chill and thin with cream. Serve with spinach, dandelion, endive, corn and string bean salad.

Left-Over Potatoes and Vegetables

Potato Cakes

Beat two cups of left-over mashed potatoes with a very little hot milk to lighten them. Season with a few drops onion juice, salt, pepper, one-half teaspoon parsley finely chopped, and one-fourth cup grated cheese and a few grains cayenne. Shape in small round flat cakes, dip in flour and saute in hot butter (about two tablespoons), brown on one side, turn and brown on the other. This mixture may be packed in a brick-shape mold, then turned on a board and sliced, dipped in flour and sauted in butter as the round cakes.

Creamed Potatoes

Cut cold boiled or baked potatoes in one-fourth inch cubes (there should be two cups), sprinkle with salt, pepper, and one half teaspoon finely chopped parsley; add a few drops onion juice if desired. Re-heat in one and one-half cups thin White Sauce. This mixture may be turned into a buttered baking dish, sprinkled with buttered crumbs, and baked in a hot oven until mixture is heated through and crumbs are brown.

Hash Brown Potatoes

Cut fat salt pork in small pieces, fry it out and remove scraps (there should be four tablespoons). Heat fat in an iron spider, add two cups cold boiled potatoes finely chopped, season well with salt and pepper. Toss potatoes until well mixed with fat, cook four minutes, tossing constantly; then press to one side of the spider to form an omelet. When well browned underneath turn on to a hot serving dish, top side down. This gives potatoes the appearance of a folded omelet.

Lyonnaise Potatoes

Cook one onion, thinly sliced, in three tablespoons butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes cut in slices, sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes, let heat thoroughly, then turn on a hot serving platter top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning the onion.

Burr Oak Farm Potatoes

Slice four medium size cold boiled potatoes. Put a layer in the bottom of a well buttered baking dish, sprinkle with a little onion juice, salt and pepper; slice over potatoes, “hard boiled” eggs. Sprinkle eggs with salt and pepper. Repeat until eight eggs and potatoes have been used. Pour over two cups thin White Sauce, cover with buttered crumbs and place in oven until heated throughout and crumbs are brown.

Potato Croquettes

2 cups hot riced potatoes. 2 tablespoons butter. ¾ teaspoon salt. ⅛ teaspoon white pepper. ¼ teaspoon celery salt. Few grains cayenne. Few drops onion juice. Yolk one egg. 1 teaspoon finely chopped parsley.

PROCESS: Mix ingredients in the order given; beat mixture thoroughly. Spread on plate to cool. Shape and dip in crumbs, egg and crumbs again, and fry in deep hot fat. Drain on brown paper. Arrange in a pyramid on a folded napkin, garnish with parsley.

German Fried Potatoes

Slice cold boiled potatoes one-eighth an inch thick (there should be two and one-half cups). Put four tablespoons “fried out” salt pork fat in an iron spider; when hot, add one sliced onion, cook until onion is delicately browned; remove onion and keep warm, add potatoes, season with salt and pepper, mix thoroughly with fat, shaking the spider occasionally when potatoes are browned, add onion; when thoroughly mixed and heated, turn into hot dish and serve at once.

Potatoes Delmonico

Arrange creamed potatoes in layer, in a buttered baking dish, adding a sprinkle of grated cheese to each layer, a slight sprinkle of salt and paprika or a few grains cayenne. There should be plenty of Cream Sauce mixed with the potatoes. Cover with buttered crumbs and bake in a hot oven until mixture is heated throughout and crumbs are brown.

Stuffed Peppers

1 medium size onion, finely chopped. 2 tablespoons butter. 4 tablespoons mushrooms, finely chopped. 4 tablespoons left-over ham, finely chopped. ⅓ cup Brown Sauce. 3 tablespoons fine soft bread crumbs. Salt, pepper, few grains cayenne. 6 green bell peppers. Buttered cracker crumbs.

PROCESS: Cook onion in butter four minutes, add mushrooms and ham, cook two minutes, add Brown Sauce, bread crumbs and seasoning. Cut a slice from the stem ends of peppers, remove seed and white portions. Cover with boiling water, parboil eight minutes. Drain. Fill peppers with cooked mixture, cover with crumbs and bake in buttered Gem cups in the oven ten minutes. Serve on rings of toast with Brown Sauce.

Fried Celery

Remove the outer stalks of celery, cut in four inch pieces. Parboil eight minutes. Drain thoroughly, dip in batter and fry in deep fat. Drain on brown paper and serve with Tomato Sauce.

BATTER: Sift one-half cup bread flour with one-fourth teaspoon salt, one-eighth teaspoon celery salt, a few grains pepper, add six tablespoons milk and one egg lightly beaten.

Creamed Celery With Cheese

Wash, scrape and cut the outer stalks of celery into three-fourth inch pieces; cook in boiling salted water to cover until tender. Drain. (There should be two and one-half cups). Add one and one-half cups thin White Sauce to which add one-fourth cup grated cheese and a few grains cayenne.

Corn Oysters

Grate the left-over boiled corn from the cob (there should be one cup of pulp). Add one lightly beaten egg, four and one-half tablespoons flour, season well with salt, pepper and one teaspoon sugar. Drop by spoonfuls on a hot well greased griddle and cook as griddle cakes. They should be the size of New York Counts.

Stale Bread and Its Uses

Bread and Butter Pudding

Fill a buttered baking dish with slices of bread from which the crusts are trimmed off, spread each slice generously with butter and turn buttered side. Sprinkle between each layer freshly-grated cocoanut. Beat three eggs slightly, add two-thirds cup sugar, one-fourth teaspoonful salt and one quart scalded milk; strain this mixture over bread, add a slight grating of nutmeg over top of pudding, let stand thirty minutes. Bake slowly one hour in a moderate oven. Brown the top richly and serve hot with Creamy Vanilla or Hard Sauce.

Chocolate Bread Pudding

2 cups stale bread crumbs. 1 quart scalded milk. 2 squares Bakers chocolate. ¾ cup sugar. 3 eggs. ¼ teaspoon salt. 1 teaspoon vanilla. ⅓ cup blanched and shredded almonds.

PROCESS: Soak bread crumbs in scalded milk thirty minutes; melt chocolate over hot water, add half the sugar and sufficient milk from the bread and milk mixture to pour readily; add to bread with remaining sugar, salt and vanilla, add eggs, slightly beaten, and shredded nuts. Turn in a buttered pudding dish and bake slowly one hour in a moderate oven. Serve with Hard or Cream Sauce.

German Toast

4 eggs. ½ teaspoon salt. 2 tablespoons sugar. 1 cup milk. 8 slices stale bread. Powdered sugar and few grains cinnamon.

PROCESS: Cut bread in one-third inch slices, remove the crusts. Beat eggs slightly, add ingredients in the order given. Soak bread in mixture until soft. Cook on hot, well-greased griddle, brown on one side, turn and brown on the other. Add more butter if necessary. Remove from griddle to serving dish, sprinkle lightly with powdered sugar and a few grains cinnamon. Serve for breakfast or luncheon.

Brown Betty

1 small, stale, bakers loaf. ⅓ cup butter. 1 quart, sliced, tart apples. ⅓ cup sugar. ¼ teaspoon nutmeg. Grated rind ½ lemon. Juice one lemon.

PROCESS: Remove the crust from bread and cut in thick slices, grate each slice by rubbing it through the croquette basket or colander. Melt butter in a sauce-pan, add crumbs and toss lightly with a fork, cover bottom of well-buttered baking dish with crumbs and cover with one half the apples, sprinkle with half the sugar, nutmeg, lemon rind and juice mixed together; repeat, having layer crumbs on top. Bake forty-five minutes in a moderate oven, cover with a buttered paper the first thirty minutes of cooking. Remove paper and brown richly.

Apple Bread Pudding

Cover the bottom of a well-buttered baking dish to one-third its depth with Apple Sauce, arrange stale bread spread generously with soft butter, crusts removed and bread cut in small pieces and fit closely together over Apple Sauce. Sprinkle generously with sugar mixed with one-half teaspoon cinnamon; dot over top with two tablespoons butter. Bake thirty-five minutes in a moderate oven. Serve with Hard Sauce or sugar and cream.

Croustades of Bread

[Illustration: Croustades of Bread]

Shape stale bread cut in two and one-half inch slices into boxes, using a biscuit cutter; with a smaller cutter stamp out centre, being careful not to cut through. The wall of boxes should be one-third inch thick. Place boxes on a plate and baste them with egg diluted with cold milk, using two tablespoons milk to each egg. Season egg with salt, and when each box is well-soaked, drain, lift carefully with a spatula, place in a croquette basket and fry in deep, hot fat. Drain on brown paper and fill with creamed chicken, sweetbreads, mushrooms, brains, etc.

Pudding Sauces

Creamy Sauce

2 cups whipped cream. Confectioner’s sugar. Brandy, sherry wine and a few grains nutmeg or vanilla extract.

PROCESS: Sweeten cream to taste (will require about two-thirds cup sugar), add flavoring desired, constantly beating mixture very slowly with a wire whisk.

Vanilla Sauce

½ cup sugar. 1 tablespoon cornstarch. ⅛ teaspoon salt. 1 cup boiling water. 2 tablespoons butter. 1 teaspoon vanilla.

PROCESS: Sift together sugar, cornstarch and salt. Add, gradually, boiling water, beating continually; cook six minutes. Remove from range and beat in butter, adding it in small bits. Add vanilla, beat thoroughly; keep hot over hot water. Lemon and Orange Sauce are made same as foregoing, using one teaspoon of lemon or orange extract in place of vanilla. A few grains of nutmeg may be added to Lemon Sauce.

Peach Canapes

Saute circles of stale sponge cake in butter until delicately browned. Rub the left-over canned peaches drained from their liquor through a sieve, sweeten with powdered sugar, add a few drops lemon juice and a slight grating nutmeg. Pile peach pulp on circles of cake, mask with whipped cream sweetened and flavored, delicately, with peach extract. Serve as dessert.

Hard Sauce

⅓ cup butter. 1 cup Confectioner’s sugar. ½ teaspoon vanilla. ½ teaspoon lemon.

PROCESS: Cream butter, add sugar gradually, while stirring constantly. Add extracts, drop by drop, while beating. Brandy may be used instead of extracts. Force mixture through a pastry bag and star tube on to a cold plate, sprinkle with nutmeg.

Coffee Jelly

2 tablespoons granulated gelatin. ⅓ cup cold water. 1 cup boiling water. 6 tablespoons sugar. 2 cups left-over coffee. ½ teaspoon vanilla.

[Illustration: Coffee Jelly]

PROCESS: Soak gelatin thirty minutes in cold water, dissolve in boiling water, strain through sieve, add to sugar and coffee, add vanilla. Turn into a ring mold and chill. Unmold on a cold glass platter and fill centre of mold with whipped cream, sweetened and flavored, delicately, with vanilla.

Candied Orange Peel

Save the left-over peel from four large thinned-skin oranges cut in quarters or halves. Cover with cold salted water, let stand over night. In the morning drain and rinse thoroughly. Put peel in a sauce-pan and cover with cold water, bring to boiling point, let boil five minutes, pour off water and cover with fresh boiling water; repeat three times. Then add boiling water and let cook until tender. Drain and remove the white portion, using a teaspoon. Cut peel in narrow shreds, using the shears. Prepare a syrup of two cups sugar and one-half cup water, skim syrup if necessary, and let cook until it spins a thread when dropped from the tip of a wooden spoon. Simmer shreds of orange peel in syrup until they have absorbed nearly all the syrup; then boil rapidly, stirring until each shread is well coated with sugar. Drain and coat with fine granulated sugar. Let dry in a warm oven. Then store in tin left over crystalized ginger or marshmallow boxes.

In Conclusion--Let Nothing Be Wasted

That small piece of ham left from breakfast, finely minced, will doubtless make one tablespoonful, when finely minced, for your omelet.

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The half-cup of creamed onions left from dinner, if rubbed through a sieve, added to thin white sauce and served with “hard boiled” eggs, will furnish a delicious dish for luncheon or supper.

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The small bits of jelly added to a berry pie will materially improve the richness of its juice, or it may be added to the mince meat, but should never be thrown away. The tablespoonful of apple and other sauces left-over may be used in a similar way.

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The leaves and roots of celery, as well as the outer stocks, may all be used either for making cream of celery soup or for flavoring the soup stock.

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Broken crackers that cannot be served on the table, may be crushed moderately and used for stuffing, or may be rolled fine and used for crumbing oysters, scallops or fish, croquettes, etc.

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There need be no waste of stale bread in the kitchen. For stale bread can be used in an infinite variety of ways. Only the thin brown crust may be removed and this makes good food for the chickens. Smalls bits of bread should be dried in the warming oven, covered with a piece of cheese cloth to protect it from dust, then passed through the meat chopper and sifted. The fine crumbs are used for crumbing purposes, and the coarse crumbs for the top of Au Gratin dishes.

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The onion from which a slice has been cut, should be turned “cut side” down on a saucer, and covered with a cup or small bowl, and set aside in a cool place for future use.

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When using garlic, break off one section, called “a clove of garlic,” in cooking parlance. The remainder of bulb will keep some time if kept dry.

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The outer leaves of lettuce, if not wilted and torn, may be cut in shreds or ribbons and used to garnish salad or cold meat dishes.

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Stale cheese has many possibilities, as shown in the chapter on “How to Use Stale Cheese.” If kept in a cool place, in a covered dish, it may be grated and ready for future use.

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The stale rye bread makes delicious stuffing, and is also used for making puddings.

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Brown bread may be dried, then crumbed and used in ice cream or bisque, and will take the place of macaroons very palatably.

Transcriber’s Note

Words may have multiple spelling variations or inconsistent hyphenation in the text. Obsolete and alternative spellings were left unchanged. Misspelled words were not corrected.

Words and phrases in italics are surrounded by underscores, _like this_. Final stops missing at the end of sentences and abbreviations were added.