The farm cook & rule book

An old saying which has considerable truth in it is: "A cook is known by the sauces she makes." It takes effort to prepare a smooth, properly blended sauce, but of all culinary creations it can do more toward making the ordinary dish toothsome than anything else. White sauces to combine with different foods are of great value, as are sweet sauces, sometimes colored with fruit juice, which are served with puddings, ice cream and other desserts. Many a meat and fish dish is lifted above the commonplace by the use of a savory sauce. White Sauce for Cream Soups 1 cupful milk % teaspoonful salt 1 tabiespoonful flour 1 tablespoonful butter Scald the milk and stir into it the butter and flour which have been blended together. Add the salt and cook, stirring constantly, until the sauce thickens. Combine equal portions of this sauce and the pulp of the vegetable or food to be used in making cream soup. White Sauce for Creamed Dishes 1 cupful milk % teaspoonful salt 2 tablespoonfuls flour 2 tablespoonfuls butter Scald the milk and stir into it the butter and flour which have been blended together. Add the salt and cook, stirring constantly, until the sauce thickens. Use equal portions of sauce and food to be creamed. Pour the sauce over the food and if necessary, reheat. White Sauce for Scalloped Dishes Use the white sauce for creamed dishes and an equal amount of food. Place alternate layers of the sauce and food in a greased baking dish. Cover with buttered crumbs and brown in the oven. White Sauce for Souffles 1 cupful milk % teaspoonfui salt 3 tablespoonfuls flour 3 tablespoonfuls butter Scald the milk and stir into it the butter which has been mixed thoroughly with the flour. Add the salt. Cook, stirring constantly, until the sauce thickens. Use equal portions of sauce and food for a souffle, using 3 eggs to every cupful of sauce. Add the egg yolks to the sauce, stir in the food and fold in the stiffly beaten egg whites. Bake in a buttered baking dish set in a pan of water. White Sauce for Croquettes 1 cupful milk % teaspoonfui salt 4 tablespoonfuls flour 4 tablespoonfuls butter Scald the milk and stir into it the butter which has been mixed thoroughly with the flour. Add the salt. Cook, stirring constantly, until the sauce thickens. In making croquettes use equal portions of the sauce and food. Mix and cool. Shape^ roll in crumbs, and then in egg and crumbs. Fry and drain. Parsley Sauce 4 tablespoonfuls butter 4 teaspoonfuls chopped parsley 4 teaspoonfuls lemon juice % teaspoonfui salt Cream butter with a spoon, add parsley and salt. Add the lemon juice slowly. Place on steak or other food and allow the butter to melt. Egg Sauce Make the white sauce for creamed dishes and add to it 2 hard cooked eggs chopped in fine pieces and 2 teaspoonfuls of minced parsley. Serve with fish. Cucumber Sauce Grind 2 cucumbers, after washing and peeling them, drain, season with salt, pepper and vinegar and serve with fried fish or meat. Tomato Sauce 2 tablespoonfuls butter Vz teaspoonful salt 1 tablespoonful chopped onion % teaspoonful sugar 3 tablespoonfuls flour % teaspoonful pepper 2 cupfuls strained canned tomatoes