A Course of Lectures on the Principles of Domestic Economy and Cookery

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Author: Juliet Corson
Published: 1886
Language: English
Wordcount: 52,398 / 148 pg
Flesch-Kincaid Reading Ease: 86.4
LoC Category: TX
Downloads: 485
Added to site: 2011.09.20
mnybks.net#: 30782
Genre: Instructional
Excerpt

g, you can make a nice pudding sauce. If you add a tablespoonful of chopped parsley to a pint of white sauce, you make parsley sauce. Putting a few capers into it, makes caper sauce. A teaspoonful of anchovies dissolved in it makes anchovy sauce. It is easily made the basis of a great many sauces, the name of which depends on preferred addition to the white sauce. Egg sauce is made by adding chopped hard boiled eggs to white sauce.

Question by a Lady. Would you ever substitute cornstarch for flour?

MISS CORSON. You can if you wish. You must use your own discretion about the quantities. Simply get the thickness of thick cream.

Question. Is it better to use a porcelain vessel, or will tin do?

MISS CORSON. Use any saucepan made of material thick enough to prevent burning.

Question. Do you put the fish right into the water, or have you a fish kettle?

MISS CORSON. If you are using a fish kettle you will have a little wire frame. You can lay the f

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