Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day.
To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce.
This will prevent scorching.
CUc.u.mBER SAUCE
One cup of thick cream sauce, One small cuc.u.mber, pared and grated, One and one-half teaspoons of salt, One teaspoon of paprika.
Heat to the boiling point and then cook for five minutes.
OYSTER SAUCE
One cup of thick cream sauce, Eight medium-sized oysters, chopped fine, One teaspoon of finely minced parsley, One teaspoon of salt, One teaspoonful of white pepper.
Blend well and then heat to the boiling point, and cook for five minutes.
MUSHROOM SAUCE
Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil.
Cook for five minutes and then add
One cup of diced and parboiled mushrooms, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely chopped parsley.
Beat to mix and then cook for two minutes and use.
PARSLEY SAUCE
One and one-half cups of cream sauce, One-half cup of finely chopped parsley, Three tablespoons of b.u.t.ter, Two teaspoons of salt, One teaspoon of white pepper.
Beat to mix.
CREOLE SAUCE
One cup of stewed tomatoes, Three onions, One green pepper, chopped fine.
Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add
Two tablespoons of cornstarch dissolved in One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One-fourth teaspoon of mustard.
Bring to a boil and cook slowly for ten minutes and then serve.
TARTARE SAUCE
One-half cup of mayonnaise dressing, One onion grated, Five tablespoons of finely chopped parsley, One sour pickle, chopped fine, One teaspoon of salt, One-half teaspoon of mustard, One-half teaspoon of paprika.
Mix thoroughly and then serve very cold.
HERB SAUCE
Make one and one-half cups of cream sauce and then add
One cup of finely chopped parsley, One tablespoon of grated onion, One-half green pepper, minced fine, One and one-half teaspoons of salt, One-half teaspoon of pepper.
Simmer slowly for ten minutes.
MINT SAUCE
Shred a bunch of mint fine, and then place in a saucepan and add
Three-quarters cup of water, One-quarter cup of sugar.
Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.
ENGLISH MUSTARD SAUCE
Place in a soup plate
One teaspoon of mustard, One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of salad oil.
Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. Beat until thick and then serve.
HOLLANDAISE SAUCE
Four tablespoons of salad oil, Two tablespoons of vinegar, One tablespoon of water, One teaspoon of salt, One-half teaspoon of paprika.
Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.
RAVIGOTTE SAUCE
Chop very fine sufficient parsley. To measure
One-half cup, One large green pepper, One onion, One leek.
Place in a bowl and add
One cup of mayonnaise, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Two teaspoons of lemon juice.
Blend well to thoroughly mix.