Complete Library of Cooking Vol 2 by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:43:07+00:00

HOLLANDAISE SAUCE

1/3 c. butter

1 Tb. flour

1/4 tsp. salt

1/2 c. boiling water

1 egg yolk

2 Tb. vinegar or lemon juice

Melt the butter, add the flour, salt, and water, and cook until the mixture thickens. While still hot, pour over the slightly beaten egg yolk, beating constantly to prevent curding. Add the vinegar or lemon juice. Serve with vegetables that have been boiled in salt water. SOUR-CREAM DRESSING

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

3/4 c. milk or sweet cream

1/4 c. vinegar

Melt the butter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then add the vinegar, stirring rapidly, and serve hot.

TOMATO SAUCE

1-1/2 c. stewed tomatoes

1 slice onion

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

Heat the tomatoes with the onion and force through a sieve. Melt the butter, add the flour, salt, pepper, and the strained tomatoes. Cook together until thick, remove, and serve hot with a vegetable.

MAITRE D'HOTEL SAUCE

1/3 c. butter

1 Tb. chopped parsley

2 Tb. lemon juice

1/4 tsp. salt

Dash of pepper

Melt the butter and add the chopped parsley, lemon juice, salt, and pepper. Mix well, and allow the whole to boil, but not to brown. Pour over the vegetable and serve.

PARSLEY-BUTTER SAUCE

1/2 c. butter

1 Tb. chopped parsley

1/2 tsp. salt

Dash of pepper

Heat the butter in a saucepan until it is well browned, and then add the parsley, salt, and pepper. Allow the sauce to become hot, but not to boil. This is an excellent sauce to use over new potatoes or diced vegetables, such as turnips or carrots.

ASPARAGUS AND ITS PREPARATION

41. ASPARAGUS is a vegetable that consists of the shoots of the plant, which are eaten before the blossoms develop. It grows quickly and is very tender if the shoots are clipped at just the right time after they appear above the ground. It comes early in the spring, being about the first green vegetable that gets into the local market, but its season is comparatively short. It does not keep long after it is purchased and is better when it is used at once. If asparagus must be kept for any length of time, it should be stored in a cool, damp place. 42. In selecting asparagus, it should be remembered that there are two varieties, one of which is green and the other white. The stems of the green asparagus should be green to the bottom, and should not be hard nor woody where they are cut from the plant. However, if a part of the stems is found to be woody, the hard ends should not be rejected, for the outside may be peeled off and the center used, or the hard ends may be cooked with other vegetables for the making of soup. The white asparagus will have slightly green tips, while the rest of the stem will be white.

Asparagus is one of the succulent vegetables comparatively low in food value. It contains, as Table I shows, only one-fourth as many calories to the pound as potatoes.

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