Sauce: Difference between revisions

From WikiMD's Wellness Encyclopedia

No edit summary
Tag: visualeditor-wikitext
 
No edit summary
 
Line 1: Line 1:
It is a flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards.
It is a flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards.
[[File:Flickr avlxyz 4140435178--Salmon Benedict on potato cake.jpg|thumb|[[Hollandaise sauce]] atop a salmon [[Eggs Benedict]]]]{{Main|French mother sauces}}
[[File:Ingredienti per il pesto Genovese (Ingridients for Pesto Genovese).jpg|thumb|Ingridients for ″Pesto Genovese″]]
[[File:Lunch sauces.jpg|thumb|250px|[[Samosa]]s accompanied by four sauces]]
[[File:Sauce on Satay.jpg|thumb|Sauce being brushed on [[satay]]]]
[[File:Tagliatelle al ragù (image modified).jpg|thumb|[[Tagliatelle]] al [[Ragù alla Bolognese]]]]
[[File:Tzatziki IMGP1480.jpg|thumb|250px|[[Tzatziki]] yoghurt sauce]]
[[File:Whisking sauce-01.jpg|thumb|250px|A chef [[whisk]]ing a sauce]]


== Recipes for sauces ==
== Recipes for sauces ==
'''Sauce''' is a flavorful liquid, relish, or dressing typically served as an accompaniment to enhance the flavor, moisture, and appearance of a dish. Sauces are an essential element in many cuisines and can be served hot or cold, sweet or savory, thick or thin.


* '''[[white sauce]]'''
=== [[White sauce]] base ===
¼ cup flour
;Basic white sauce
 
* ¼ cup flour
¼ cup fat
* ¼ cup fat
 
* 1 teaspoon salt
1 teaspoon salt
* ⅛ teaspoon cayenne
 
* 1½ cups milk
⅛ teaspoon cayenne
Melt fat. Add dry ingredients and a little milk. Bring to a boil, stirring constantly. Gradually add the remaining milk. Serve with [[vegetables]], [[fish]], [[eggs]], or [[meat]].
 
1½ cups milk
 
Melt fat. Add dry ingredients and a little of the milk. Bring to boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats.
 
* '''[[white sauce with cheese]]'''
½ cup cheese (cream or american) added to
 
1½ cups white sauce
 
Excellent to serve with macaroni, hominy or vegetables.
 
* '''[[white sauce with shrimps]]'''
½ cup shrimps
 
¼ teaspoon salt
 
1 cup white sauce
 
Serve on toast, or with starchy vegetables.
 
 
* '''[[white sauce with horseradish and pimento]]'''
¼ cup horseradish
 
1 tablespoon chopped pimento
 
1 cup white sauce
 
* '''[[serve with boiled beef, hot or cold, or with cold roast beef.]]'''
* '''[[white sauce with egg]]'''
1 cup white sauce
 
2 sliced hard-cooked eggs
 
⅛ teaspoon cayenne
 
⅛ teaspoon salt
 
Excellent for spinach and vegetables, or fish.
 
* '''[[brown sauce]]'''
¼ cup fat
 
⅓ cup flour
 
1 teaspoon salt
 
⅛ teaspoon of cayenne
 
1½ cups brown stock, or
 
1½ cups water and 2 bouillon cubes
 
½ teaspoon worcestershire sauce
 
Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.
 
* '''[[brown sauce with olives]]'''
1 cup brown sauce
 
3 tablespoons chopped olives
 
Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.
 
* '''[[brown sauce with peanuts]]'''
1 cup brown sauce
 
¼ cup chopped peanuts
 
⅛ teaspoon salt
 
A good sauce to serve with rice, macaroni, hominy or other starchy foods. It supplies almost a meat flavor to these rather insipid foods.
 
* '''[[mushroom sauce]]'''
1 cup brown sauce
 
½ cup chopped mushrooms
 
Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid.
 
 
* '''[[vegetable sauces]]'''
¼ cup fat
 
¼ cup flour
 
1 teaspoon salt
 
⅛ teaspoon cayenne
 
2 cups vegetable stock,
 
Or
 
1 cup vegetable stock
 
1 cup milk.
 
Vegetable stock is the water in which any vegetable is cooked. Make as white sauce.
 
* '''[[drawn butter sauce]]'''
⅓ cup butter substitute
 
¼ cup flour
 
½ teaspoon salt
 
⅛ teaspoon cayenne
 
1 cup boiling water
 
2 tablespoons chopped parsley
 
Make as white sauce, reserving 2 tablespoons of the fat to add just before serving.
 
* '''[[tomato sauce]]'''
¼ cup fat
 
¼ cup flour
 
1 teaspoon salt
 
¼ teaspoon cayenne
 
1 teaspoon worcestershire
 
1 teaspoon onion juice
 
1½ cups tomato
 
Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid.
 
* '''[[fruit sauce for pudding]]'''
¼ cup fat
 
½ cup milk
 
½ cup powdered sugar
 
1 teaspoon vanilla, or
 
1 tablespoon brandy
 
1 cup mashed cooked fruit
 
Mix thoroughly. Let chill and serve with steamed or baked pudding.
 
* '''[[cocoanut sauce]]'''
½ cup milk
 
½ cup cocoanut and milk
 
2 tablespoons corn syrup
 
2 tablespoons cornstarch
 
1 teaspoon vanilla
 
Mix ingredients. Bring to boiling point over direct fire. Cook over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted.
 
 
* '''[[molasses sauce]]'''
1 cup molasses
 
2 tablespoons fat
 
1 tablespoon flour, plus
 
1 tablespoon cold water
 
1½ tablespoons vinegar
 
Mix together. Bring to boiling point and serve with any pudding.
 
* '''[[french sauce]]'''
1 cup (crystal) corn syrup
 
⅛ teaspoon salt
 
1 egg
 
½ cup water
 
1 tablespoon cream
 
1 teaspoon vanilla
 
Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once.
 
* '''[[spice sauce]]'''
½ cup corn syrup
 
1 egg
 
⅓ cup milk
 
½ teaspoon cinnamon
 
½ teaspoon nutmeg
 
½ teaspoon vanilla
 
Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot water until thick. Add vanilla and beaten whites. Serve hot or cold.
 
* '''[[maple spice sauce]]'''
3 tablespoons fat
 
⅓ cup maple sugar
 
2 eggs
 
½ teaspoon cinnamon
 
½ teaspoon allspice
 
½ teaspoon vanilla
 
⅓ cup milk
 
Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold.
 
* '''[[tomato sauce with cheese]]'''
1 cup tomato sauce
 
½ cup grated cheese
 
Add cheese while sauce is hot and just before serving. Do not boil sauce after adding cheese.
 
* '''[[mexican sauce]]'''
To one cup tomato sauce, add
 
2 tablespoons chopped green pepper
 
3 tablespoons chopped celery
 
3 tablespoons chopped carrot
 
* '''[[hard sauce]]'''
⅓ cup butter substitute or hydrogenated oil
 
⅓ cup corn syrup
 
⅓ cup sugar
 
1 teaspoon flavoring
 
Cream all together. This method reduces the necessary sugar two-thirds.
 
* '''[[lemon or orange sauce]]'''
½ cup corn syrup
 
1 tablespoon fat
 
¼ cup lemon juice
 
1 teaspoon lemon rind
 
2 tablespoons cornstarch
 
3 tablespoons lemon juice
 
½ cup orange juice
 
2 teaspoons orange rind
 
1 tablespoon flour
 
1 tablespoon water
 
Mix ingredients. Bring to boiling point and serve.
 
* '''[[cranberry sauce with raisins]]'''
1 cup cranberries
 
1 cup water
 
1 cup corn syrup
 
½ cup raisins or nuts
 
2 tablespoons fat
 
Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce.
 
The use of gelatine in combining leftovers
* '''[[leftover fruit mold]]'''
2 tablespoons cold water
 
2 tablespoons gelatine
 
Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from canned fruit.
 
¼ cup lemon juice
 
⅔ cup corn syrup, or
 
½ cup sugar
 
Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place in mold which has been dipped in cold water. Stir occasionally while hardening so fruit does not settle to the bottom. Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelatine poured in. Repeat until mold is filled; then chill, and turn out carefully.
 
 
* '''[[molded vegetable salad]]'''
1½ cups boiling tomato juice and pulp
 
2 tablespoons cold water
 
2 tablespoons gelatine
 
1 teaspoon salt
 
¼ teaspoon paprika
 
¼ teaspoon worcestershire sauce
 
2 cups of any one vegetable, or of mixed vegetables
 
Soften gelatine in the cold water. Add other ingredients and chill. Stir once or twice while chilling so vegetables do not settle to the bottom.
 
* '''[[molded meat or fish loaf]]'''
2 tablespoons gelatine
 
2 tablespoons cold water
 
1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved
 
1 cup left-over meat or fish chopped fine
 
1 cup chopped celery or cooked vegetable
 
1 teaspoon salt
 
⅛ teaspoon cayenne
 
Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing.
 
* '''[[rice imperial]]'''
1 cup cooked rice
 
1 cup corn syrup
 
1 tablespoon gelatine
 
2 tablespoons water
 
½ cup cherries or other cooked fruit
 
½ cup nuts
 
½ cup juice of fruit
 
Chill and serve.
 
* '''[[cream salad mold]]'''
1 cup cooked salad dressing
 
2 tablespoons gelatine
 
2 cups any left-over fish, meat or vegetables
 
2 tablespoons cold water
 
Use any well-seasoned salad dressing. Soften the gelatine in the cold water. Dissolve over boiling water. Add to salad dressing. Add other ingredients well seasoned and chill.
 
* '''[[cheese mold]]'''
1 pint cottage cheese
 
½ cup pimento or green pepper
 
1 cup milk
 
2 teaspoons salt
 
¼ teaspoon cayenne
 
2 tablespoons granulated gelatine
 
4 tablespoons cold water
 
 
Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. Mix thoroughly and place in mold which has been rinsed with cold water. When firm, serve as salad.
 
* '''[[fruit sponge]]'''
2 tablespoons gelatine softened in
 
⅓ cup cold water
 
1 pint clabbered milk, or fruit juice
 
1 cup sugar
 
1 teaspoon vanilla
 
1 cup crushed fruit
 
2 egg whites
 
Mix gelatine with milk. Add sugar. When it begins to thicken, beat with rotary beater. Add vanilla and fruit. Fold in egg whites and turn into mold. Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.
 
* '''[[oriental salad]]'''
1 tablespoon gelatine
 
2 cups boiling water
 
¾ cup sugar
 
½ cup lemon juice
 
½ cup grated cocoanut
 
2 cups apples, chopped
 
1 cup celery
 
½ cup chopped nuts
 
3 pimentoes
 
1 tablespoon grated onion
 
⅓ teaspoon salt
 
Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in. Add all other ingredients. Mold and chill. Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves.
 
Salads provide an easy method of using leftovers
* '''[[mixed vegetable salad]]'''
1 cup cooked potatoes
 
1 cup cooked carrots
 
1 cup cooked peas
 
1 cup cooked beets
 
Make a french dressing of
 
½ cup oil
 
½ teaspoon salt
 
2 tablespoons vinegar
 
⅛ teaspoon cayenne
 
Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of french dressing, or may be served with it.
 
 
* '''[[egyptian salad]]'''
1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice.
 
1 cup chopped celery
 
3 tablespoons chopped pepper
 
3 tablespoons chopped pickle
 
1 cup cooked salad dressing
 
Mix ingredients thoroughly and let stand 30 minutes to blend flavor thoroughly.
 
* '''[[cabbage, peanut and apple salad]]'''
2 cups chopped cabbage
 
1 cup peanuts
 
1 cup chopped apples
 
1 cup salad dressing
 
Mix ingredients and serve with french dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad.
 
* '''[[cheese salad]]'''
1 cup american or cream cheese
 
2 tablespoons vinegar
 
⅓ cup oil
 
½ teaspoon salt
 
⅛ teaspoon cayenne
 
2 tablespoons chopped olives
 
3 tablespoons chopped nuts
 
Blend all ingredients thoroughly. Shape as desired and chill. Serve with french dressing. (if american cheese is used, grate or cut fine.)
 
* '''[[fruit salad]]'''
Left-over small portions of fruits may be blended in almost any combination to form a salad. Plain french dressing or french dressing made with fruit juice in place of vinegar, or cooked dressing or mayonnaise may be combined with the fruit. Bananas combine well with any other fruit and, being the least expensive fruit, may be used as the basis of fruit salads.
 
* '''[[mandalay salad]]'''
1 cup cooked peas or carrots
 
1 cup cooked cold rice
 
Mix with dressing made of
 
⅓ cup oil
 
1 tablespoon vinegar
 
¼ teaspoon salt
 
⅛ teaspoon cayenne
 
¼ teaspoon curry powder
 
Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery.
 
* '''[[potato salad]]'''
2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes.
 
¼ cup chopped parsley
 
1 teaspoon onion juice
 
1 cup cooked salad dressing
 
3 tablespoons chopped green pepper may be added if desired.
 
If mixed while cooked dressing is hot, then chilled, the flavor is much improved.
 
Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.
 
* '''[[meat or fish salad]]'''
1 cup left-over meat or fish
 
3 tablespoons chopped pickle
 
½ cup chopped celery
 
1 cup cooked salad dressing
 
Mix ingredients thoroughly and serve. If one-quarter cup of french dressing is mixed with meat or fish, 30 minutes before adding other ingredients, the flavor is much improved.
 
* '''[[cauliflower salad]]'''
1 cup cooked cauliflower
 
1 cup cooked salad dressing
 
3 tablespoons chopped pickle
 
1 tablespoon chopped pimento
 
1 tablespoon vinegar
 
Blend ingredients thoroughly and serve. Cauliflower which has been creamed or scalloped may be used, if sauce is carefully rinsed from the vegetable.
 
* '''[[carrot salad]]'''
Grind raw carrot in food chopper. Make french dressing with chicken fat instead of oil. Mix ingredients and serve.
 
1 cup raw carrots
 
½ cup oil (preferably oil from chicken fat)
 
1 tablespoon vinegar
 
½ teaspoon salt
 
1 tablespoon parsley
 
⅛ teaspoon paprika
 
* '''[[hindu salad]]'''
2 tablespoons flour
 
1 teaspoon salt
 
1 egg
 
⅛ teaspoon cayenne
 
2 tablespoons granulated gelatine, plus 2 tablespoons cold water
 
1 teaspoon mustard
 
1 teaspoon curry powder
 
3 tablespoons melted fat
 
1 cup milk
 
⅓ cup vinegar
 
2 cups cooked rice
 
2 tablespoons chopped olives
 
Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with ½ cup french dressing.
 
The use of stale bread, cake, and leftover cereal
* '''[[date crumb pudding]]'''
1 cup dried crumbs
 
1 pint hot milk
 
Let stand until milk is absorbed, then add
 
¼ teaspoon salt
 
½ cup molasses
 
½ teaspoon cinnamon
 
1 cup dates, cut small
 
1 egg
 
½ teaspoon mixed cloves, nutmeg, allspice, ginger
 
Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit.
 
* '''[[fig pudding]]'''
¼ lb suet
 
½ lb chopped figs
 
1 cup sour apple (cored, pared and chopped)
 
1 cup milk
 
½ cup molasses
 
½ cup corn syrup
 
1 cup breadcrumbs
 
2 eggs
 
⅓ cup flour
 
Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.
 
* '''[[fruit tapioca]]'''
¼ cup pearl tapioca
 
⅓ cup corn syrup, or
 
¼ cup sugar
 
⅛ teaspoon salt
 
1 cup water
 
1 cup milk
 
1 cup fruit
 
Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill.
 
* '''[[rice fruit custard]]'''
⅓ cup rice
 
1 cup milk
 
⅓ cup corn syrup
 
1 teaspoon vanilla
 
⅛ teaspoon salt
 
1 egg
 
1 cup fruit
 
Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.
 
* '''[[nut and fruit pudding]]'''
1 cup stale breadcrumbs
 
2 cups scalded milk
 
½ cup corn syrup
 
½ cup chopped nuts
 
2 eggs
 
⅛ teaspoon salt
 
½ teaspoon vanilla
 
¾ cup chopped figs, dates or raisins
 
Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven.
 
* '''[[chocolate bread pudding]]'''
1 cup crumbs
 
2 cups milk
 
1 oz. Chocolate
 
⅓ cup sugar
 
½ cup corn syrup
 
2 eggs
 
⅛ teaspoon salt
 
½ teaspoon vanilla
 
Use whites for meringue with 2 tablespoons corn syrup.
 
* '''[[cake croquettes]]'''
1 pint stale cake crumbs
 
1 cup milk
 
Soak 1 hour; heat and add
 
2 yolks of eggs
 
2 teaspoons vanilla
 
Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce.
 
* '''[[cereal fruit pudding]]'''
2 cups milk
 
1 cup any ready-to-eat cereal
 
1 egg (beaten)
 
⅓ cup molasses
 
½ teaspoon salt
 
½ teaspoon cinnamon
 
1 cup raisins, dates or prunes
 
Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.
 
* '''[[scalloped fish]]'''
2 cups crumbs
 
2 cups fish
 
2 tablespoons chopped parsley
 
¼ cup fat
 
¼ cup flour
 
⅛ teaspoon pepper
 
2 teaspoons onion juice
 
1½ cups milk
 
1 teaspoon salt
 
2 tablespoons fat
 
Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.
 
* '''[[spanish casserole]]'''
2 cups cooked rice
 
1 quart tomatoes
 
¼ to 1 lb. Hamburg steak
 
⅛ teaspoon pepper
 
3 teaspoons salt
 
2 tablespoons onions, chopped
 
⅛ teaspoon cayenne
 
Add rice to tomatoes. Add seasoning and meat, browned. Bake in casserole about 2 hours.
 
* '''[[peanut loaf]]'''
3 cups stale bread crumbs
 
2 cups milk
 
2 teaspoons salt
 
⅛ teaspoon pepper
 
¼ teaspoon poultry seasoning
 
1 tablespoon onion juice and pulp
 
2 eggs
 
4 teaspoons baking powder
 
1½ cups chopped peanuts
 
Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes.
 
* '''[[cheese entree]]'''
1 cup cooked farina or rice
 
1 cup cheese
 
1 cup nuts
 
1 cup milk
 
⅛ teaspoon cayenne
 
1 egg
 
1 teaspoon salt
 
Mix ingredients thoroughly. Bake in greased dish 30 minutes.
 
* '''[[bean loaf]]'''
2 cups cold cooked beans
 
1 egg beaten
 
1 cup breadcrumbs
 
⅛ teaspoon pepper
 
1 tablespoon minced onion
 
2 tablespoons catsup
 
¼ teaspoon salt
 
Shape into loaf. Bake 25 minutes. Serve with tomato sauce.
 
* '''[[royal french toast]]'''
Use leftover bread as french toast by dipping in mixture of
 
1 cup milk
 
1 tablespoon corn syrup
 
1 egg beaten
 
Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert.
 
* '''[[dried fruit pudding]]'''
One cup dried apricots, peaches or prunes soaked two hours in two cups of water.
 
1 cup bread crumbs
 
⅔ cup corn syrup
 
1 teaspoon orange or lemon rind
 
2 eggs
 
⅛ teaspoon salt
 
1 teaspoon lemon juice
 
½ cup chopped nuts
 
Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven.
 
* '''[[cheese sauce on bread]]'''
¼ cup fat
 
1 pint milk
 
2 qts. Milk
 
¼ cup flour
 
¼ teaspoon cayenne
 
1 cup cheese
 
Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.
 
* '''[[surprise cereal]]'''
3 cups dried breadcrumbs
 
3 tablespoons maple syrup
 
½ teaspoon salt
 
Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used.
 
* '''[[surprise croquettes]]'''
1 cup leftover cereal
 
1 cup chopped peanuts
 
½ cup dried breadcrumbs
 
1 beaten egg
 
Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly.
 
* '''[[cheese straws]]'''
1 cup stale bread
 
⅛ teaspoon cayenne
 
½ cup grated cheese
 
¼ cup milk
 
⅔ cup flour
 
¼ teaspoon salt
 
Make into dough; roll ¼ inch thick. Cut into strips 6 inches long and ½ inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry.
 
 
Soups utilize leftovers
In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup.
 
If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal.
 
If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened.
 
Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal.
 
Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned.
 
* '''[[cream soup]]'''
⅓ cup fat
 
⅓ cup flour
 
1 teaspoon salt
 
1 cup cereal or vegetable
 
¼ teaspoon cayenne
 
1 pt. Milk
 
1 pt. Water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked.
 
Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve.
 
* '''[[meat stock]]'''
Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.
 
To each 1 lb. Of meat and bone, add 1 qt. Cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.
 
* '''[[tomato gumbo soup]]'''
Bones and gristle from chicken or turkey
 
2 qts. Cold water
 
1 cup okra
 
1 tablespoon chopped pimento
 
1½ teaspoons salt
 
½ cup rice
 
2 tablespoons fat
 
1½ cups tomatoes
 
¼ cup chopped parsley
 
Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly ¾ hour and serve.
 
* '''[[legume soup]]'''
1 cup dried peas, beans or lentils
 
3 qts. Cold water
 
1 tablespoon onion pulp
 
1 ham bone or ½ pound smoked sausage
 
1 teaspoon celery salt
 
2 teaspoons salt
 
2 tablespoons flour, plus
 
2 tablespoons cold water
 
¼ teaspoon pepper
 
1 cup tomato
 
Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook ½ hour and serve.
 
* '''[[vegetable soup]]'''
1 qt. Boiling water
 
½ cup carrots
 
½ cup cabbage
 
1 cup potatoes
 
1 cup tomato juice and pulp
 
1 tablespoon minced onion
 
¼ teaspoon pepper
 
4 tablespoons fat
 
4 cloves
 
1 bayleaf
 
2 teaspoons salt
 
4 peppercorns
 
2 tablespoons chopped parsley
 
Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.
 
* '''[[cream of carrot soup]]'''
2 cups diced carrots
 
2 cups water
 
1 cup milk
 
⅛ teaspoon pepper
 
2 tablespoons fat
 
2 tablespoons flour
 
1 teaspoon salt
 
Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.
 
* '''[[salmon chowder]]'''
1 cup cooked or canned fish
 
1 cup cooked potato, diced
 
1 cup peas
 
2 tablespoons fat
 
2 tablespoons flour
 
1½ teaspoons salt
 
¼ teaspoon paprika
 
2 cups milk
 
1 cup water from boiled potatoes
 
2 tablespoons chopped parsley
 
1 teaspoon onion juice
 
Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve.
 
* '''[[cheese cream soup]]'''
1 cup cheese
 
2 cups milk
 
2 tablespoons fat
 
1¼ teaspoons salt
 
¼ teaspoon cayenne
 
½ teaspoon celery salt
 
3 tablespoons flour
 
Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose.
 
* '''[[bean soup]]'''
1 cup beans
 
1 quart water
 
1 tablespoon onion juice
 
¼ teaspoon worcestershire sauce
 
1 cup brown stock
 
¼ teaspoon celery salt
 
2 teaspoons salt
 
¼ teaspoon cayenne
 
1 hard cooked egg
 
1 lemon, sliced
 
¼ teaspoon mustard
 
2 tablespoons flour, plus 2 tablespoons cold water
 
Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.
 
* '''[[potato and cheese soup]]'''
2 cups cooked diced potatoes
 
2 cups water in which potatoes were cooked
 
1 cup milk
 
2 teaspoons onion juice
 
2 tablespoons fat
 
3 tablespoons flour
 
1½ teaspoons salt
 
⅛ teaspoon cayenne
 
2 tablespoons of finely chopped parsley
 
¼ cup grated cheese
 
Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top.
 
All-in-one-dish meals
* '''[[need only fruit or simple dessert, and bread and butter to complete a well-balanced menu]]'''
* '''[[lentils with rice and tomatoes]]'''
¾ cup lentils
 
1 cup rice
 
1 quart tomatoes
 
1 teaspoon worcestershire
 
2 teaspoons salt
 
¼ teaspoon cayenne
 
¼ teaspoon bay leaf
 
¼ teaspoon sage
 
Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.
 
* '''[[rice, tomatoes, green pepper and beef]]'''
½ cup cooked rice
 
1 pint tomatoes
 
⅓ cup green pepper chopped
 
2 cups fresh or left-over cooked meat
 
2 teaspoons salt
 
¼ teaspoon cayenne
 
Mix all ingredients. Bake in greased dish slowly for one hour.
 
* '''[[hominy and curried mutton with beets]]'''
1 cup hominy which has been soaked over night, drained
 
1 quart fresh water and 1 teaspoon of salt added; cook until tender
 
2 cups mutton from shoulder
 
1 teaspoon kitchen bouquet
 
1 teaspoon curry
 
2 cups water
 
1 teaspoon worcestershire sauce
 
1 tablespoon cornstarch
 
1 cup diced beets
 
1 teaspoon salt
 
⅛ teaspoon cayenne
 
Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.
 
* '''[[tamale pie made with cornmeal mush, meat and chopped peppers]]'''
4 cups water
 
1 cup cornmeal
 
2 teaspoons salt
 
⅓ cup chopped peppers
 
2 cups cooked meat
 
⅛ teaspoon cayenne
 
To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour.
 
* '''[[baked soy beans with greens and tomato]]'''
1 pint soy beans
 
¼ lb. Salt pork
 
½ teaspoon soda
 
⅛ teaspoon cayenne
 
1 onion
 
1½ tablespoons salt
 
¾ cup molasses
 
¾ tablespoon mustard
 
Boiling water (about one quart)
 
1 pint tomatoes
 
2 cups cooked spinach
 
Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.
 
* '''[[casserole of kidney beans, salt pork and spinach]]'''
One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1½ cups and add one-quarter pound salt pork chopped fine, 1 teaspoon worcestershire sauce, 1 cup of water or meat stock or gravy.
 
Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.
 
* '''[[scalloped macaroni with peas in tomato and cheese sauce]]'''
1 cup macaroni
 
1 cup peas
 
1 pint tomatoes, juice and pulp
 
1 cup grated cheese
 
¼ cup fat
 
¼ cup flour
 
1 teaspoon salt
 
⅛ teaspoon cayenne
 
Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.
 
 
* '''[[curried rice with corn and cheese in brown sauce]]'''
½ cup rice
 
1 cup cheese
 
1 cup corn
 
1½ cup milk
 
¼ cup fat
 
¼ cup flour
 
1 teaspoon salt
 
⅛ teaspoon cayenne
 
Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.
 
* '''[[fish and vegetable chowder]]'''
3 lbs. Fish
 
2 cups diced potatoes
 
⅓ cup chopped onion
 
½ cup chopped salt pork
 
1 teaspoon salt
 
⅛ teaspoon cayenne
 
1 cup peas
 
2 cups cold water
 
2 tablespoons fat
 
2 tablespoons flour
 
1 cup diced carrots
 
1 pint scalded milk
 
Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.
 
* '''[[samp, finan haddie with horseradish and tomatoes]]'''
1 smoked haddock
 
1 cup samp, which has been soaked over night and cooked until tender
 
1 quart water and 1 teaspoon of salt
 
2 teaspoons horseradish (grated)
 
1 pint tomatoes
 
1 teaspoon salt
 
¼ teaspoon cayenne
 
2 tablespoons cornstarch
 
Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.
 
* '''[[casserole of spaghetti and carrots with peanuts, in brown sauce]]'''
1 cup cooked spaghetti
 
2 cups brown stock
 
2 cups water, or
 
2 bouillon cubes
 
2 tablespoons flour
 
2 teaspoons salt
 
½ cup chopped peanuts
 
1 cup diced carrots
 
3 tablespoons chopped olives
 
Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.
 
 
* '''[[lentil, peanut and cheese roast with white sauce and olives]]'''
1 cup cooked lentils
 
1 cup chopped peanuts
 
1 cup grated cheese
 
1 cup bread crumbs
 
1 tablespoon fat
 
2 tablespoons lemon juice
 
½ teaspoon salt
 
⅛ teaspoon cayenne
 
1 teaspoon onion juice
 
Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once.
 
* '''[[casserole of codfish, pimento and cornmeal mush]]'''
1 lb. Codfish
 
⅓ cup pimento
 
1 cup cornmeal
 
2 cups tomatoes, juice and pulp
 
2 teaspoons salt
 
⅛ teaspoon cayenne
 
3 cups boiling water
 
Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.
 
* '''[[curried vegetables]]'''
One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.
 
½ cup turnips
 
½ cup of carrots
 
1 cup outer parts of celery
 
½ cup of peas
 
½ teaspoon celery salt
 
⅛ teaspoon pepper
 
3 tablespoons drippings
 
3 tablespoons whole wheat flour
 
1 teaspoon curry powder
 
1 teaspoon salt
 
½ cup meat stock or water
 
1 cup tomato juice and pulp
 
1 teaspoon onion juice
 
Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.
 
Wheatless day menus
* '''[[1]]'''
* '''[[breakfast]]'''
Stewed prunes
 
Oatmeal
 
Corn muffins
 
Top milk
 
Coffee
 
* '''[[luncheon or supper]]'''
Cream of spinach soup
 
All rye rolls
 
Scalloped potatoes
 
Marmalade
 
* '''[[dinner]]'''
Pot roast
 
Buttered beets
 
Fried egg plant
 
Southern spoon bread
 
Maple cornstarch pudding
 
* '''[[2]]'''
* '''[[breakfast]]'''
Dried apricots
 
Cornflakes
 
Rye and peanut muffins
 
Top milk
 
Coffee
 
* '''[[luncheon or supper]]'''
Nut and bean loaf with white sauce
 
Corn pone
 
Oatmeal cookies
 
Currant or plum jelly
 
Tea
 
* '''[[dinner]]'''
Beef casserole
 
Baked potatoes
 
Green beans
 
Barley biscuits
 
Cranberry tapioca pudding
 
* '''[[3]]'''
* '''[[breakfast]]'''
Baked apple stuffed with nuts
 
Fried cornmeal mush
 
Maple syrup
 
Coffee
 
 
* '''[[luncheon or supper]]'''
Split pea soup
 
Rye muffins
 
Corn oysters
 
Cranberry jelly
 
* '''[[dinner]]'''
Mutton pie
 
Glazed sweet potatoes
 
Pickled beets
 
Oatmeal bread
 
Scalloped tomatoes
 
Brown betty
 
* '''[[4]]'''
* '''[[breakfast]]'''
Dried peaches with jelly garnish
 
Corn puffs and dates
 
Top of milk
 
Rye muffins
 
Coffee
 
* '''[[luncheon or supper]]'''
Macaroni and cheese
 
Corn and rice muffins
 
Canned fruit
 
Cocoa
 
* '''[[dinner]]'''
Cream of carrot soup
 
Swiss steak
 
Stewed tomatoes
 
Natural rice
 
Cole slaw
 
Oatmeal rolls
 
Brown betty
 
* '''[[5]]'''
* '''[[breakfast]]'''
Baked apples with marmalade center
 
Cream of grits cereal
 
Top of milk
 
Rye finger rolls
 
Coffee
 
* '''[[luncheon or supper]]'''
Cream of lentil soup
 
Corn muffins
 
Prunes
 
Hot tea
 
 
* '''[[dinner]]'''
Casserole of beef and rice
 
Baked potatoes
 
Stewed corn
 
Cabbage salad
 
Chocolate cornstarch pudding
 
Meatless day menus
* '''[[1]]'''
* '''[[breakfast]]'''
Baked pears with cloves and ginger
 
Cornmeal and farina cereal
 
Coffee
 
Toast
 
* '''[[luncheon or supper]]'''
Welsh rarebit
 
Hot tea
 
Fruit muffins
 
Lettuce salad
 
* '''[[dinner]]'''
Cream of corn soup
 
Baked fish
 
Macaroni with tomato sauce
 
Whole wheat bread
 
Lyonnaise potatoes
 
Orange sago custard
 
* '''[[2]]'''
* '''[[breakfast]]'''
Dried peaches
 
Fried hominy
 
Marmalade
 
Coffee
 
Popovers
 
* '''[[luncheon or supper]]'''
Bean soup
 
Lettuce salad
 
Cheese straws
 
Olives
 
 
* '''[[dinner]]'''
Chicken fricassee
 
Dumplings
 
Baked squash
 
Peas
 
Cranberry jelly
 
Barley muffins
 
Mock mince pie
 
* '''[[3]]'''
* '''[[breakfast]]'''
Oranges
 
Pearled barley
 
Top milk
 
Currant jelly
 
Rye bread toasted
 
Coffee
 
* '''[[luncheon or supper]]'''
Mixed vegetable salad
 
Boston brown bread
 
Hot tea
 
* '''[[dinner]]'''
Clam chowder
 
Spinach and cheese loaf
 
Carrots
 
Creamed cauliflower
 
Oatmeal nut bread
 
Spice pudding
 
Hard sauce
 
Meat substitute dinners
Consommé with spaghetti
 
Cornmeal muffins
 
Cabbage and cheese
 
Julienne potatoes
 
Carrots
 
Dressed lettuce
 
Jellied prunes with nuts
 
Thin bean soup
 
Rye rolls
 
Corn and oyster fritters
 
Baked potato
 
Scalloped tomato
 
Apple and celery salad
 
Graham pudding with hard sauce
 
 
Consommé with tapioca
 
Brown bread
 
Salmon loaf or escalloped salmon
 
Creamed potatoes
 
Peas
 
Lettuce salad
 
Gelatine dessert
 
Thin cream of celery soup
 
Rye bread
 
Nut loaf
 
Brown sauce
 
Scalloped potatoes
 
Spinach
 
Lettuce salad with tomato jelly
 
Sago pudding
 
Scalloped hominy and cheese
 
Swiss chard or spinach
 
Whole wheat bread
 
Stuffed baked potato
 
Baked pears
 
Molasses cookies
 
Escalloped codfish
 
Baked onions
 
Corn bread
 
Apple salad
 
Fig and date pudding with tart jelly
 
Cream of barley soup
 
Turkish pilaf
 
War muffins
 
Apple and cabbage salad
 
Chocolate bread pudding
 
Cream of rice soup
 
Rye meal rolls
 
Kidney bean croquette
 
Greens
 
Dried apricot butter
 
Oranges, bananas and dates
 
Ginger cookies
 
Bean soup
 
Welsh rarebit or a cheese dish
 
Natural rice
 
Tomato sauce
 
Corn meal parker house rolls
 
Dried peach pudding
 
 
Vegetable dinners
Corn soup
 
Oatmeal bread
 
Nut loaf
 
Tomato sauce
 
Green beans
 
Potatoes au gratin
 
Jellied prunes
 
Boston roast
 
Tart jelly
 
Whole wheat bread
 
Creamed cauliflower
 
Squash
 
Cranberry slump
 
Kidney beans with rice
 
Fried apples with raisins
 
Celery in brown sauce
 
Cornmeal baking powder biscuits
 
Tapioca cream
 
Baked beans
 
Boston brown bread
 
Spinach


Apple and pimento salad
[[White sauce with cheese]]
* 1½ cups white sauce 
* ½ cup [[cheese]] (cream or American) 
Stir cheese into hot white sauce. Excellent with [[macaroni]], [[hominy]], or vegetables.


Gelatine dessert
[[White sauce with shrimps]]
* 1 cup white sauce 
* ½ cup [[shrimps]] 
* ¼ teaspoon salt 
Serve on toast or with [[starchy vegetables]].


Cream of vegetable soup
[[White sauce with horseradish and pimento]]
* 1 cup white sauce 
* ¼ cup [[horseradish]] 
* 1 tablespoon chopped [[pimento]] 
Serve with [[boiled beef]] or cold [[roast beef]].


Lima bean croquets
[[White sauce with egg]]
* 1 cup white sauce 
* 2 sliced hard-cooked [[eggs]] 
* ⅛ teaspoon salt 
* ⅛ teaspoon cayenne 
Serve with [[spinach]], vegetables, or fish.


Creamed potatoes
=== [[Brown sauce]] base ===
;Basic brown sauce
* ¼ cup fat 
* ⅓ cup flour 
* 1 teaspoon salt 
* ⅛ teaspoon cayenne 
* 1½ cups [[brown stock]], or 1½ cups water + 2 [[bouillon]] cubes 
* ½ teaspoon [[Worcestershire sauce]] 
Melt fat and brown it. Add flour, cook until browned. Add liquid gradually, boiling after each addition. Optionally add [[kitchen bouquet]] for darker color.


Carrots
[[Brown sauce with olives]]
* 1 cup brown sauce 
* 3 tablespoons chopped [[olives]] 
Stir olives into hot sauce.


Pickled beets
[[Brown sauce with peanuts]]
* 1 cup brown sauce 
* ¼ cup chopped [[peanuts]] 
* ⅛ teaspoon salt 
Use with [[rice]], [[macaroni]], [[hominy]], or other starches for a meat-like flavor.


Cornmeal and rye muffins
[[Mushroom sauce]]
* 1 cup brown sauce 
* ½ cup chopped [[mushrooms]] 
Add mushrooms to fat and flour before adding liquid. Cook briefly if using fresh mushrooms.


Cottage pudding
=== [[Vegetable sauces]] ===
* ¼ cup fat 
* ¼ cup flour 
* 1 teaspoon salt 
* ⅛ teaspoon cayenne 
* 2 cups [[vegetable stock]] (or 1 cup stock + 1 cup milk) 
Make as white sauce. Vegetable stock is the water in which any vegetable has been cooked.


Cream of celery soup
=== [[Drawn butter sauce]] ===
* ⅓ cup [[butter substitute]] 
* ¼ cup flour 
* ½ teaspoon salt 
* ⅛ teaspoon cayenne 
* 1 cup boiling water 
* 2 tablespoons chopped [[parsley]] 
Make like white sauce, but reserve 2 tablespoons of fat to add just before serving.


Rye bread
=== [[Tomato sauce]] ===
* ¼ cup fat 
* ¼ cup flour 
* 1 teaspoon salt 
* ¼ teaspoon cayenne 
* 1 teaspoon Worcestershire 
* 1 teaspoon [[onion juice]] 
* 1½ cups [[tomato]] pulp or juice 
Make as white sauce. Bring to boil after each addition of liquid.


Spinach loaf
[[Tomato sauce with cheese]]
* 1 cup tomato sauce 
* ½ cup grated cheese 
Add cheese just before serving. Do not boil after adding cheese.


Cabbage and pepper relish
[[Mexican sauce]]
* 1 cup tomato sauce 
* 2 tablespoons chopped [[green pepper]] 
* 3 tablespoons chopped [[celery]] 
* 3 tablespoons chopped [[carrot]] 


Brown rice
=== [[Fruit sauces]] ===
[[Fruit sauce for pudding]]
* ¼ cup fat 
* ½ cup milk 
* ½ cup [[powdered sugar]] 
* 1 teaspoon [[vanilla]] or 1 tablespoon [[brandy]] 
* 1 cup mashed cooked fruit 
Chill and serve with steamed or baked pudding.


Marmalade pudding
[[Coconut sauce]]
* ½ cup milk 
* ½ cup [[coconut]] and milk 
* 2 tablespoons corn syrup 
* 2 tablespoons cornstarch 
* 1 teaspoon vanilla 
Bring to boil, cook 20 minutes over hot water. Use with [[cake]] or pudding.


Cream of tomato soup
[[Molasses sauce]]
* 1 cup [[molasses]] 
* 2 tablespoons fat 
* 1 tablespoon flour + 1 tablespoon cold water 
* 1½ tablespoons [[vinegar]] 
Mix and heat to boiling point.


Corn sticks
=== [[Dessert sauces]] ===
[[French sauce]]
* 1 cup [[corn syrup]] 
* ⅛ teaspoon salt 
* 1 egg 
* ½ cup water 
* 1 tablespoon [[cream]] 
* 1 teaspoon vanilla 
Beat egg, slowly add hot syrup + water. Add cream and vanilla.


Baked macaroni and cheese
[[Spice sauce]]
* ½ cup corn syrup 
* 1 egg 
* ⅓ cup milk 
* ½ teaspoon [[cinnamon]] 
* ½ teaspoon [[nutmeg]] 
* ½ teaspoon vanilla 
Cook yolks, spices, and syrup over hot water. Fold in whites before serving.


Baked sweet potatoes
[[Maple spice sauce]]
* 3 tablespoons fat 
* ⅓ cup [[maple sugar]] 
* 2 eggs 
* ½ teaspoon cinnamon 
* ½ teaspoon [[allspice]] 
* ½ teaspoon vanilla 
* ⅓ cup milk 
Cook in double boiler, then serve hot or cold.


Eggplant
[[Hard sauce]]
* ⅓ cup butter substitute or oil 
* ⅓ cup corn syrup 
* ⅓ cup sugar 
* 1 teaspoon flavoring 
Cream together.


Beet and cabbage relish
[[Lemon or orange sauce]]
* ½ cup corn syrup 
* 1 tablespoon fat 
* ¼ cup [[lemon juice]] 
* 1 teaspoon lemon rind 
* 2 tablespoons cornstarch 
* ½ cup [[orange juice]] 
* 2 teaspoons orange rind 
* 1 tablespoon flour 
* 1 tablespoon water 
Mix and bring to boil.


Whole wheat bread
[[Cranberry sauce with raisins]]
* 1 cup [[cranberries]] 
* 1 cup water 
* 1 cup corn syrup 
* ½ cup raisins or nuts 
* 2 tablespoons fat 
Cook until thick and soft. About 20 minutes.
== See also ==
* [[Condiment]]
* [[Seasoning]]
* [[Gravy]]
* [[Marinade]]
* [[Dressing (food)]]


Apricot shortcake
== Culinary use ==
In cooking, a sauce may be used to complement or contrast the main ingredient of a dish. Common types include:
* [[Gravy]] – a meat-based sauce made from pan drippings
* [[Béchamel sauce]] – a classic French white sauce
* [[Tomato sauce]] – used in Italian and other Mediterranean cuisines
* [[Soy sauce]] – a fermented condiment common in Asian cuisine
* [[Hot sauce]] – a spicy condiment made from chili peppers
* [[Dessert sauce]] – such as chocolate or caramel, used on sweets


Hard sauce
== As a verb ==
{{food}}
The term "sauce" can also be used as a '''verb''', meaning:
* To add flavor or zest to something: ''"She sauced up the plain rice with herbs and butter."''
* To dress or garnish food with sauce: ''"The chef sauced the steak before serving."''
* To behave in a cheeky, impudent, or saucy manner: ''"Don't sauce your elders!"''
{{cuisine}}
[[Category:Sauces| ]]
[[Category:Culinary terminology]]
[[Category:Condiments]]

Latest revision as of 12:28, 31 March 2025

It is a flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards.

Hollandaise sauce atop a salmon Eggs Benedict
Main article: French mother sauces
Ingridients for ″Pesto Genovese″
Samosas accompanied by four sauces
Sauce being brushed on satay
Tagliatelle al Ragù alla Bolognese
Tzatziki yoghurt sauce
A chef whisking a sauce

Recipes for sauces[edit]

Sauce is a flavorful liquid, relish, or dressing typically served as an accompaniment to enhance the flavor, moisture, and appearance of a dish. Sauces are an essential element in many cuisines and can be served hot or cold, sweet or savory, thick or thin.

White sauce base[edit]

Basic white sauce
  • ¼ cup flour
  • ¼ cup fat
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne
  • 1½ cups milk

Melt fat. Add dry ingredients and a little milk. Bring to a boil, stirring constantly. Gradually add the remaining milk. Serve with vegetables, fish, eggs, or meat.

White sauce with cheese

  • 1½ cups white sauce
  • ½ cup cheese (cream or American)

Stir cheese into hot white sauce. Excellent with macaroni, hominy, or vegetables.

White sauce with shrimps

  • 1 cup white sauce
  • ½ cup shrimps
  • ¼ teaspoon salt

Serve on toast or with starchy vegetables.

White sauce with horseradish and pimento

Serve with boiled beef or cold roast beef.

White sauce with egg

  • 1 cup white sauce
  • 2 sliced hard-cooked eggs
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne

Serve with spinach, vegetables, or fish.

Brown sauce base[edit]

Basic brown sauce

Melt fat and brown it. Add flour, cook until browned. Add liquid gradually, boiling after each addition. Optionally add kitchen bouquet for darker color.

Brown sauce with olives

  • 1 cup brown sauce
  • 3 tablespoons chopped olives

Stir olives into hot sauce.

Brown sauce with peanuts

  • 1 cup brown sauce
  • ¼ cup chopped peanuts
  • ⅛ teaspoon salt

Use with rice, macaroni, hominy, or other starches for a meat-like flavor.

Mushroom sauce

Add mushrooms to fat and flour before adding liquid. Cook briefly if using fresh mushrooms.

Vegetable sauces[edit]

  • ¼ cup fat
  • ¼ cup flour
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne
  • 2 cups vegetable stock (or 1 cup stock + 1 cup milk)

Make as white sauce. Vegetable stock is the water in which any vegetable has been cooked.

Drawn butter sauce[edit]

  • ⅓ cup butter substitute
  • ¼ cup flour
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • 1 cup boiling water
  • 2 tablespoons chopped parsley

Make like white sauce, but reserve 2 tablespoons of fat to add just before serving.

Tomato sauce[edit]

  • ¼ cup fat
  • ¼ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 1 teaspoon Worcestershire
  • 1 teaspoon onion juice
  • 1½ cups tomato pulp or juice

Make as white sauce. Bring to boil after each addition of liquid.

Tomato sauce with cheese

  • 1 cup tomato sauce
  • ½ cup grated cheese

Add cheese just before serving. Do not boil after adding cheese.

Mexican sauce

Fruit sauces[edit]

Fruit sauce for pudding

Chill and serve with steamed or baked pudding.

Coconut sauce

  • ½ cup milk
  • ½ cup coconut and milk
  • 2 tablespoons corn syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla

Bring to boil, cook 20 minutes over hot water. Use with cake or pudding.

Molasses sauce

  • 1 cup molasses
  • 2 tablespoons fat
  • 1 tablespoon flour + 1 tablespoon cold water
  • 1½ tablespoons vinegar

Mix and heat to boiling point.

Dessert sauces[edit]

French sauce

  • 1 cup corn syrup
  • ⅛ teaspoon salt
  • 1 egg
  • ½ cup water
  • 1 tablespoon cream
  • 1 teaspoon vanilla

Beat egg, slowly add hot syrup + water. Add cream and vanilla.

Spice sauce

  • ½ cup corn syrup
  • 1 egg
  • ⅓ cup milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon vanilla

Cook yolks, spices, and syrup over hot water. Fold in whites before serving.

Maple spice sauce

  • 3 tablespoons fat
  • ⅓ cup maple sugar
  • 2 eggs
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon vanilla
  • ⅓ cup milk

Cook in double boiler, then serve hot or cold.

Hard sauce

  • ⅓ cup butter substitute or oil
  • ⅓ cup corn syrup
  • ⅓ cup sugar
  • 1 teaspoon flavoring

Cream together.

Lemon or orange sauce

  • ½ cup corn syrup
  • 1 tablespoon fat
  • ¼ cup lemon juice
  • 1 teaspoon lemon rind
  • 2 tablespoons cornstarch
  • ½ cup orange juice
  • 2 teaspoons orange rind
  • 1 tablespoon flour
  • 1 tablespoon water

Mix and bring to boil.

Cranberry sauce with raisins

  • 1 cup cranberries
  • 1 cup water
  • 1 cup corn syrup
  • ½ cup raisins or nuts
  • 2 tablespoons fat

Cook until thick and soft. About 20 minutes.

See also[edit]

Culinary use[edit]

In cooking, a sauce may be used to complement or contrast the main ingredient of a dish. Common types include:

  • Gravy – a meat-based sauce made from pan drippings
  • Béchamel sauce – a classic French white sauce
  • Tomato sauce – used in Italian and other Mediterranean cuisines
  • Soy sauce – a fermented condiment common in Asian cuisine
  • Hot sauce – a spicy condiment made from chili peppers
  • Dessert sauce – such as chocolate or caramel, used on sweets

As a verb[edit]

The term "sauce" can also be used as a verb, meaning:

  • To add flavor or zest to something: "She sauced up the plain rice with herbs and butter."
  • To dress or garnish food with sauce: "The chef sauced the steak before serving."
  • To behave in a cheeky, impudent, or saucy manner: "Don't sauce your elders!"
Cuisines
Continental
National and
regional
* Afghan
Ethnic
Religious
Historical
Retrieved from "https://wikimd.com/index.php?title=Sauce&oldid=6540246"