THE LANDSWOMAN
February, 1920
Our Cookery Column
Sauces
BECIIAliEL "1- 'CE.
11 pint milk, l mall houquet garni, t bay·
raf, 1 oz. flour, ll oz. buuer, 1 ~mn\1 JII'P.lt d
onion or eha.llQt, 10 p:-ppercorl\.!, 1 c:m 11
hlad" of mace.
Boil the IIlllkin ast.uCI pan w1th the omon
or Rhallot (pt>el,.d), the bouqu~>t. Jlf'P'Jlf'TCOrns,
m.a.ce and lJay-l~>af. ~f,.lt. the hutt~r m a
saucep:\n, !ltir in the flour, and .c ook a httl~
without brownmg. Add the malk, etc., and
stir until 1t boll.s. StMon with t~.'llt and
pepper, and let !llnnner from 15 to 20
minutes. Take ouL the bouqll<'t, ~trnin the
s:&uce, and use a..~ J\"QU1Tt'4l.
... u1re t o the work of her patriotic aiatera of the Land Army
in tho grasses In the tl~ld, <'Specially when there is a ~ood pro-
portion of awc~t vernal grass, which contains a volatile orgamc
principle or coumarin. But. in hay thls substance only exi ... ts
wh~'n 1t is half-dry, for if it is ovPr-dried the cells are lolled t.y
de'll~tion, an~ no ~ugar formation tAke-s place. Thus a ~ntJe
ht-at tn a stack IS a nne qua non, and over-drying before stacking
deprl"VCS the hay of theoze valuable products of fermentation.
It should be dry enough to pre..,.-ent oxidation, or going beyond
tht> sugar stage.
Wmrn S.\uCE.
f pint of IIlllk. 1 ~1ll of wget.ablll stcx:k, 1
small onjon, 1 clove, 1 oz. of buttA·r, 1 oz. of
flour, 6 poppercorns, 1 bD.y-leaf, a pinch of
nutmc~t and salt to ta'lt.~ •
L 'Dailll Shtctt."
Put the m1lk into a t;&Uccpn.n; p·tl tll''
onion. illS(·rt thP clove; add at to thll nulk
'With bay·l<'af and peppercorns ; b01l and lit
<~immer. ?lUx th~> flour Wlth t.he but.tA'r, put it into a ~tau~pnu.
stir with a wooden spoon; moisten with the stock and ~ttr t1ll
it boil , thPn pour m thf' pn"pared nulk. Boil for ahout 15
minub>s. Add a a:zrntc of nutmPg and a pmch of ~alt, and ~:>tmm
the sauct'. Should " ric-h,.r :-auce bP dc$ired, a em all y•ii'CC or
huttE'r or a lltt'e cream may bP worlred m aftl'r th" sauo- Is
...t mmrd, but it mu.-.t not bo1l again.
QUAIJTY OF HAY.
Hay is judged by its Slll(:IJ, colour, and gpneral appearanOf:.
Good hay has the pleasmg scent of coumarm, and
I"
m colour
pale green wbf'n fn'sh, and of a uniform colour, with no trat·c
of mildew. When tt has become overh~ated m th<' stack thll!
cau.~s it to become browner m the m1ddl~. The older bay J'l,
the stronger the soont, and the colour ~ts more rnt'Uow or r1ch
yellowish brown. It become::; also compact and f'a<;y to cut.
When hay has been allowed to spo1l in the rain it 1s dark or
brown, nod often mouldy, and smells unpleasant, being uneven
in quality. There is a means of distinguishing even in th e dry
statA) betwoon meado'v hay, water-meil.dow hay, and seecb. It
is new hay till Miehnelmas Day (September 29th). or for a y<'ar
in some parts. The fragrance may be dissolved out by alcoholic
fermentation in warm rain water. And alcohol also I\~moves the
chlorophyll, and the hay becomes yellow through oxidation wht-n
the grass has lain about too long. London hay morcha.nts like
thP hay to smolllike tobacco.
NEW METHODS !.."\'D OLD.
Thero is a vast ilifferenC(> between the old method of hay·
making or hay cutting and tho new. Cut by the sickle or the
scythe there was nroch more chance of spoiling unle-ss there were
plenty of men on the land. With a scythe a man may mow
from 1 to 2 acres a day ; a mowing machine will cut 16 acn-~.
The scythe cuts with a sharp clean cut. The mowing machine
with ib teeth cu~ like scis.-.ors and cru. ... hes and bru.i~s. So theo
old m<'thod is better from that view. Perhaps the sole advnntagt'
of mnchincmb:mkments. It was not till
aftN the Groat Exlubition of 1851 that machines were introduet>d,
an.U"J: 8A.t"CB.
2yolk auce m n "mall ;;aucepnn, o:t•r in th•• yolks o1
"lllh thPn ~t.and the !'aucepan m a p.1.n of bo1lin~ wa~r over th
Ure and whlc:k until n<'arly bo1bn~; add the butter m c:m!\11
qunntitic~, abo thl' lemon Juiet·. ::i<'a.•on to task>, &DU Whl k
until thP. ~auce has the cons1::-tency of a bgbt cn-nm.
)IF.LTED Bt1:"tER c;At'CE.
lt oz. of l1utwr, 1 oz. of flour, t\bout i pint of cold \vntn. a
pinrh of grntJ>d nutmq~. 11alt and pepper.
Put the buttt>r in a t~nucepan, lt't 1t melt, <-tir in the flour, nnrl
add the water grndunlly (if 1t is to he i't·tved with fl"h. n">~' ftsh
~tock in place ot water); stir, and boil up gt-ntly for HI mmut,(·s ;
add a pinch of ~alt. and a ~ate of nutnw:z. Thl .. "n.uce gcnrtnlly
I<~ scned w1th all kindc; of boiled, grilled, or tried fl qh.
)lARl!IrE GRAVY.
l:itir a talll<'~poonful of :\larmH.t' into a pint of ho1lllllt \\:lh·r ~
when d•"·~lwd, St"nson to tac;te with "-$.lt and peJ)pt•r; hoJlup,
and U"4' as re-quif<'d.
Thick grat:y i!O made by fir,t fryinSl tn a s.'\ucepan to a <'hf "tnnt-
hrown colour a det'sert-<-poonful of flour with a sim1lar quantity
of buttE'r. To this pour gradually a cupful of thin t.'TI\' y mnd•• n ..
abow dln>Ct('d ; ltoil up whilst c:tJrrmg, and cook for at out.
10 minutet~. Tf found too thick add a little hot wat"r.
(' .\.PFR SA t'CE.
li oz. of butter, 1 oz. ot flour. i pint of '\\Mer. 2 h\hlt•<.l'()Outul-<
en~~.
1 tahle-roonful of caper 'in<'llat, nn.t alt .
Make a mdted buttN ~uce M direct{'d; chop the ca~rs
coar.;('}y, add them w1th n httl~ vinE'gar ; l1oil for & miuut<.•.
nnd u:-e as required.
:.U.\ YO~N AI<:J" SA t'CE.
2 yolk.'\ Of ('~, 2 ,.nlt~poonfubl Of <~alt, 1 plllt of llalad Oil,
t ~ill of vin••gnr, i a t('ll!>"})OOtliul of ~torsul-!:n, 3 tal·lc~J'OOnful
of <'n>am.
J>ut the \'Olks and snlt into a basm, stir with wood•' n P.TlOOn nncl
add th<' oil drop by drop, allowing n k&~'poonful of ,.m .... gnr to
bt." incoq)()rotrd at intervals. Work up th" mixtut'f' to n lltrht
cn•am: thillllJURt l)(' dont' in:\ cool pln~. Pl'l(' 1t. i!\ npt to ,·urdlt· .
.\dd tlle Cl'('nm smd !\ugnr at the la~t. A tabk!'poonful of hot
wu.t<'r nddf'd nt the 11\..'~
if kPpt \n a corked boltlc.
of
PARSLEY ~AUCE.
+
Ih•at up a pint of white ~aucc, stir in n d'"'-'·f.'rt~poonful uf
<'hofped parslPy, and ndd n few drop!'- of h•mon jmt-;.• ll lik<'d.
llol for a few minutet. and !;Cf\'('.
~OTB.-Tbe pa~ley, after \)('ing c-Mp~d. ,hO\U1l hi.' put 11\
tlw romc r of a cloth, wMhcd \mder th<' '\\:l.tt'r tAJl, and Equel'f.CU
dry ~foro it 18 put into the sauce.
EGG SAtCE.
Shell a hl\rd-boil<'d <'llg, and cbop it rnthrr coarsely . liN~t
up t pint of mf.'lted liutter ~auet', and ~tir h\ the choprrd e~g .
&•1\'<0n to t.a'\t<' and c;cr,,.. A few drop•>\ uf km on juiC'\' M YJM·I-!ar
mnv he added if dt''