Windham County Observer

Many a Cook's Renown , Rests Upon Her Sauces

By JOSEPHINE B. GIBSON Director, Home Economics Dept., H. J. Heinz Company.

Much of the French cook's reputation for excellent food has been gained through the use of skilfully blended sauces. And American women are coming to learn that the success of almost any dish—whether it be meat, fish, entree or dessert—depends greatly upon its accompanying condiment.

Sauces which lend this delightful piquancy to food may be divided, roughly, into two general groups: Those which we serve with meat, fish, vegetable and egg dishes; and those specially suited for puddings and desserts.

In baking meats, many women use the famous Barbecue Sauce to lend a delightful flavor. The recipe given for this below is for a quantity sufficient to prepare a large roast for picnic or church supper use. The sauce, however, may be safely kept in the family ice-box for several weeks if care is taken to keep the container closely covered.

Hollandaise Sauce is another great favorite for cauliflower, asparagus, fish and other dishes. Since many women find this sauce extremely difficult to make, however, the recipe for Mock Hollandaise—which scarcely can be distinguished from the regular sauce—should be welcomed.

If you will clip out the following recipes for sauces and put them in your scrapbook, I am sure you will find many occasions to use them:

Barbecue Sauce: Chop 1 onion and a clove of garlic. Add 1/2 cup Tomato Ketchup, 1/2 cup Pure Vinegar, 1/4 cup Worcestershire Sauce, 1 medium can of Cream of Tomato Soup, 1 tablespoon butter and 1 tablespoon sugar. Add pepper and salt to taste. Cook to the boiling point and use to baste a ham, a roast of lamb or beef, or any meat you wish to barbecue.

Mock Hollandaise Sauce: Melt 1/2 cup butter and blend thoroughly with 2 tablespoons flour. Add 1 egg yolk well beaten, 1/2 teaspoon salt and 1 cup hot water. Cook over hot water, stirring constantly until thick. Remove from fire and add 5 tablespoons Mayonnaise Salad Dressing, and 1 1/2 tablespoons Pure Cider Vinegar. Serve at once with baked or fried fish, or with asparagus, cauliflower, or Brussels Sprouts.

Tomato Sauce is always a favorite to serve with omelets, cheese dishes, meats or baked bean dishes, and the following recipe for making a quick one is well worth remembering:

Quick Tomato Sauce: Heat a small can of Cream of Tomato Soup and when it reaches the boiling point, slightly thicken with a small amount of flour blended with butter. A few drops of onion juice may be added if desired.

An easily prepared Tartar Sauce to accompany fish is made by combining 1/2 cup of Sandwich Relish and 1/3 cup Mayonnaise Salad Dressing.

Butterscotch Sauce: Cook together 1 cup brown sugar, 1/4 cup butter and 1/2 teaspoon of Pure Vinegar until thick and bubbly. Then add 1/3 cup cream and allow to cook until boiling again, stirring constantly. This will take only a minute or so. Take from the fire, cool and flavor with 1 teaspoon vanilla.

Chocolate Sauce: 1 cup cocoa, 1/2 cup cold water, 1 cup sugar, few grains salt, 1 teaspoon vanilla, 1 tablespoon butter, 1 teaspoon Pure Vinegar. Mix cocoa, sugar, salt, vinegar and cold water. Stir over direct heat and boil 3 minutes (220 F.). Remove from fire and add vanilla and butter.