EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

* * *

From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Allemande Sauce

MELT three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken stock and one-half cup cream. Bring to the boiling point and add:
• three tablespoons grated Parmesan cheese,
• the yolk of one egg,
• one-half teaspoon salt and
• a few grains pepper.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Spanish Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1/2 cup cream
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup pimiento purée

Melt butter, add flour and stir until well blended.

Pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point and add seasonings and pimiento purée.

To obtain pimiento purée, drain canned pimientoes and force through a purée strainer.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Truffle Sauce

Melt three tablespoons butter, add three tablespoons flour and stir until well, blended.

Then pour on gradually, while stirring constantly, one cup milk and one-half cup cream.

Bring to the boiling point and add:
• one and one-half tablespoons chopped truffles,
• two tablespoons Madeira wine,
• salt and pepper to taste.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Waldorf Sauce

Melt three tablespoons butter, add three tablespoons flour and stir until well blended.

Pour on gradually, while stirring constantly, one and one-half cups chicken stock. Bring to the boiling point, add one-half tablespoon beef extract and two tablespoons chopped truffles.

Season with one-fourth teaspoon salt and a few grains pepper.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Bread Sauce

Cook one and one-fourth cups milk in double boiler with one-third cup fine, stale bread crumbs and one onion, stuck with five cloves, twenty-five minutes.

Remove onion, add one and one-half tablespoons butter, one-half teaspoon salt and a few grains cayenne.

Sprinkle with one-half cup coarse, stale bread crumbs, browned in one and one-half tablespoons butter.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Brown Nut Sauce

• 2 tablespoons butter
• 2 tablespoons peanut butter
• 3 1/2 tablespoons flour
• 1 1/2 cups chicken stock
• 1/2 teaspoon salt
• Few grains pepper
• 1/3 cup coarse bread crumbs
• 1 tablespoon butter

Brown butter, add peanut butter and when well mixed add flour and continue the browning.

Pour on gradually, while stirring constantly, chicken stock. Bring to the boiling point and add salt and pepper.

Pour around meat with which it is to be served and sprinkle with bread crumbs browned in one tablespoon butter.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Epicurean Sauce

• 1/2 cup heavy cream
• 3 tablespoons Mayonnaise Dressing
• 2 tablespoons grated horseradish root
• 1 tablespoon tarragon vinegar
• 1 teaspoon English mustard
• 1/2 teaspoon salt
• Few grains cayenne

Beat cream until stiff, using a Dover Egg Beater. Remove beater and stir in remaining ingredients.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Mock Hollandaise Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Few grains cayenne
• Yolks 2 eggs
• 1/2 cup butter
• 1 tablespoon lemon juice

Melt butter, add flour and stir until well blended.

Add milk, salt, pepper and cayenne, and bring to the boiling point.

Stir in the egg yolks, butter bit by bit, and lemon juice.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Horseradish Hollandaise

• 1/2 cup butter
• Yolks 3 eggs
• 1/2 tablespoon vinegar
• 1/2 teaspoon salt
• 4 tablespoons grated horseradish root
• 2 tablespoons heavy cream

Wash butter and divide in thirds. Put one-third in small saucepan with egg yolks, vinegar and salt.

Place saucepan in larger saucepan containing boiling water, and stir constantly until butter is melted; then add second piece of butter and, as mixture thickens, third piece.

Remove from fire and add grated horseradish root, and heavy cream, beaten until stiff.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Cucumber Hollandaise

• 4 tablespoons white tarragon vinegar
• 1 red pepper
• Yolks 5 eggs
• 3/4 cup washed butter
• 1/2 teaspoon salt
• Few grains cayenne
• 2 cucumbers

Cook vinegar with red pepper (one of the small ones found in pepper sauce) until reduced to two tablespoons.

Strain into saucepan, add egg yolks and one-third of the butter and stir constantly until mixture becomes heated, holding saucepan over boiling water in larger saucepan, placed on range.

When butter is melted and mixture begins to thicken, add remaining butter in pieces, continuing the stirring.

Add seasonings and cucumbers pared, chopped and drained from their liquor, then squeezed in cheese-cloth.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Sauce Béarnaise I

To three finely chopped shallots add two tablespoons tarragon vinegar; bring to the boiling point and let simmer until reduced one-half.

Strain, add gradually to two egg yolks, slightly beaten, and cook slowly, while stirring constantly, four minutes; then add:
• five tablespoons melted butter,
• one-fourth teaspoon salt,
• one-eighth teaspoon cayenne and
• one-half teaspoon finely chopped parsley.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Sauce Béarnaise II

• 3 tablespoons water
• 3 tablespoons tarragon vinegar
• 1/2 onion
• Yolks 4 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 4 tablespoons butter

Put water, vinegar and onion in small saucepan and heat to boiling-point.

Beat yolks of eggs slightly and pour on gradually hot liquid, from which- onion has been removed; then add seasonings.

Place saucepan in larger saucepan, containing boiling water, and cook, stirring constantly, until mixture thickens slightly.

Add butter which has been worked until creamy, one tablespoon at a time, stirring constantly during the entire cooking.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Mousselaine Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 1/2 cup cream
• 1/4 teaspoon salt
• Few grains pepper
• Yolks 2 eggs
• 1/2 tablespoon lemon juice

Melt butter, add flour and stir until well blended.

Pour on gradually, while stirring constantly, stock and cream. Bring to the boiling point and add salt and pepper.

Just before serving add egg yolks, slightly beaten, and lemon juice.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Vinaigrette Sauce

Mix:
• one teaspoon salt,
• one-fourth teaspoon paprika,
• a few grains pepper,
• one tablespoon tarragon vinegar,
• two tablespoons cider vinegar,
• six tablespoons olive oil,
• one tablespoon chopped green pepper,
• one tablespoon cucumber pickle,
• one teaspoon each finely chopped parsley and
• one teaspoon chives.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Guaymas Sauce

To one-half cup tomato sauce add, just before serving, one-third cup Mayonnaise Dressing and three tablespoons shredded olives.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Devonshire Sauce

To one and one-half cups brown sauce add:
• one-third cup currant jelly, beaten with a fork,
• one-half cup claret wine,
• one teaspoon lemon juice and
• three drops essence of anchovy.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Roe Sauce

Put in small shallow pan:
two tablespoons Sherry wine,
two tablespoons white wine and
two tablespoons butter.

Add one-half shad roe sprinkled with salt, pepper, cayenne and a few gratings nutmeg.

Cover with buttered paper and bake thirty minutes.

Take from oven and remove membranes.

Brown three tablespoons butter, add four tablespoons flour and continue the browning.

Pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-fourth teaspoon beef extract, roe and one-fourth teaspoon salt.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Cold Orange Sauce

• 6 tablespoons currant jelly
• 3 tablespoons sugar
• Grated rind 2 oranges
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons Port wine
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne

Put first three ingredients in a bowl and beat for five minutes; then add remaining ingredients and stir until well blended.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Currant Mint Sauce

Separate one-half tumbler currant jelly in small pieces, but do not beat it.

Add one and one-fourth tablespoons finely chopped fresh mint leaves and thin, short shavings from one-fourth the rind of an orange.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Cider Sauce

• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups ham liquor
• 4 tablespoons cider
• salt
• pepper

Melt butter, add flour, and pour on gradually, while stirring constantly, hot ham liquor.

Bring to the boiling point and add cider. Salt to taste.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Sauce Verte

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup fish stock
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• Few grains pepper
• Few grains cayenne
• 2 tablespoons sauterne
• Green coloring

Melt butter, add flour and stir until well blended.

Pour on stock gradually while stirring constantly.

Bring to the boiling point and add cream and seasonings. Again bring to the boiling point and color green.