The Institute cook book

Several slices of raw potato put with the fat will aid in the clarifying. All kinds of fats are good for drippings except mutton fat, turkey fat and fat from smoked meats. GERMAN SUETINE Cut the suet into small pieces and cover with water. Let it soak for about a day, changing the water once. Drain it and put in an iron kettle with a half cup of skim milk to every pound of suet. Cook slowly until all sound of boiling ceases; cool slightly and pour off. This fat has no unpleasant taste or odor and in many recipes may be substituted for all or part of the butter. It is also useful in frying. FORCEMEATS, STUFFINGS, ETC. PREPARED BREAD CRUMBS Break stale bread into small pieces; place these with whatever crumbs you have upon a tin plate in a moderate oven. When brown and crisp, roll them fine or run them through a meat chopper and put them away until needed in a covered glass jar. Cracker crumbs may be prepared in the same way. CARAMEL 1 cup sugar 1 tablespoon water 1 cup boiling water Melt the sugar with the tablespoon of water over the fire and stir until it becomes a dark brown; add the boiling water; boil for one minute; bottle and use to color sauces, soups, custards, etc. THE preparation of a sauce is of as much importance as the preparation of a dish itself and is frequently the supreme test of the cook's skill. Some of the famous cooks of history, like Bechamel, the celebrated chef of Louis XIV, for instance, are remembered chiefly through a sauce of their own invention. The foundation for almost all of the common sauces is what the French call "roux." This is butter and flour cooked together and thinned with milk, water or other liquid. Under no circumstances should a sauce be thickened by adding a mixture of flour and water, as in this case the flour is seldom well cooked, or by adding flour alone, as this method is certain to cause lumps. The flour should be allowed to cook before the liquid is added. BROWN SAUCE 1 tablespoon butter or fat 1 cup stock 1 tablespoon flour Salt and pepper Brown the flour in the butter, stirring it until smooth; then add the seasoning and the stock, stirring constantly to prevent lumps. If the sauce is to be served with a roast, use a little of the fat in which the meat was roasted instead of the butter and make the sauce in the roasting pan. For those who like the flavor of onion it is a good plan to roast an onion with the meat, adding it to the sauce. Onion juice, Worcestershire sauce, tomato catsup or mushroom catsup may be added as flavoring if desired. GIBLET SAUCE If brown sauce is to be served with roast chicken or turkey, boil the giblets three or four hours; mash or chop them, and add them to the sauce. [illustration: Sauces Planned for a] Planned for a Family of Four Family of Four SAUCE PIQUANTE 1 cup brown sauce 1 tablespoon chopped capers 1 tablespoon vinegar 1 tablespoon chopped pickle 1 tablespoon chopped onion Vi teaspoon tarragon vinegar Make the brown sauce; add the other ingredients and serve. BREAD SAUCE 1/2 cup dry bread crumbs 1 tablespoon butter 1 cup milk '/4 teaspoon salt 1/4 small onion sliced Dash of pepper Dash of nutmeg