RECIPES TRIED AND TRUE
"God bless our wives.
They keep our hives
In little bees and honey;
They darn our socks,
They soothe life's shocks,
And don't they spend the money!"
SAUCES FOR FISH, MEATS AND PUDDINGS
A LA NEWBURG SAUCE
- 1 tablespoon flour,
- ½ cup butter,
- 1 pint milk,
- 2 eggs,
- 1 wine glass sherry,
- Salt, paprika,
- Chopped parsley.
Dilute flour in water; melt butter. Strain one pint milk. Beat yolks of eggs, add sherry, then a little hot milk to which flour and butter with salt and paprika have been added. Add remainder of milk, parsley and boil altogether for a few minutes.
BRANDY SAUCE
- 1 small cup sugar,
- 1 egg,
- 1 tablespoon flour,
- Piece of butter size of walnut,
- 2 tablespoons cold water,
- ½ pint boiling milk.
Beat ingredients together and pour into boiling milk or water. Flavor with brandy to taste.
BROWN SAUCE
Brown two tablespoons butter or other fat, if desired add one small onion chopped and brown; add two tablespoons flour, brown and add gradually one cup hot water, meat, fish or vegetable stock. Makes one cup sauce.
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