=20 Mint Cream=--Add chopped mint to cream sauce. Use for green peas,
mashed dry green peas, poached or hard boiled eggs and other dishes.
=21 Cream of Celery=--Use water in which celery was cooked, with cream,
or milk and oil or butter, for cream sauce, and add stewed celery.
=22 Cream of Onion=--Add stewed, crushed, boiled onions to cream sauce.
Or, add cooked onions to roux in pan, then add milk. Or, simmer without
browning, chopped raw onions in oil, before adding flour.
=23 Cream of Parsley=--Chopped parsley in cream sauce.
=24 Cream of Spinach=--Pour cream sauce gradually stirring, into
macerated, cooked spinach; heat; strain through wire strainer if
necessary.
=25 Lavender=--Finely-chopped, cooked purple cabbage in cream sauce.
=26 Golden=--Mashed or grated cooked carrots in cream sauce, with or
without onion and garlic.
=27 Brown Cream=--Use 1-1½ (according to brownness) tablespn. browned
flour in cream sauce recipe.
=28 Egg Cream=--Add yolks of 2 eggs to each pint of cream sauce.
=29 Egg Cream No. 2=--1 tablespn. butter, 1 teaspn. flour, 1 cup milk,
2 beaten eggs, salt, 1-2 tablespns. lemon juice if desired, chopped
parsley.
=30 Egg Cream-non-starch=--For stewed cucumbers, oyster plant,
asparagus and carrots. To each pint of vegetables, ½ tablespn. butter,
½ cup thin cream or rich milk, yolk of 1 egg, salt. Richer cream may
be used and butter omitted. Use the yolks of 3 eggs only for a pint of
cream.
=31 Egg=--Add hard boiled eggs in dice or coarsely-chopped, to cream
sauce.
=32 Bread Sauce=
⅓ cup fine dry bread crumbs (or ⅔-1 cup stale crumbs)
1 pt. dairy or nut milk
salt
Soak crumbs in half the milk in double boiler till soft; beat until
smooth; add salt and the remainder of the milk, heat, strain through
coarse strainer, if necessary. If the milk is not rich a little butter
may be added just before serving. Browned coarse crumbs (fine croutons)
may be sprinkled over the dish with which the sauce is served.
Flavor sauce with onion, onion and sage, chives, celery salt, or onion
and parsley, sometimes.
=33 Bread and Bean Sauce--Sister Elsie’s=
1 cup mashed beans
¼-½ cup bread crumbs (from salt rising bread if you have it)
1½ cup rich milk
1 teaspn. flour
salt
1 tablespn. butter if desired
Milk from raw nut butter gives another sauce.
=34 Drawn Butter=
1½-2 tablespns. butter
1 tablespn. flour
1 cup boiling water
salt
Rub butter and flour together, pour boiling water over, heat to
boiling, remove from fire and add salt; or, follow directions for sauce
with roux.