HORSERADISH SAUCE, No. 2

Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish; let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar.  Let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar.  Lay the meat in this sauce and cover on back of stove until ready to serve.  If gas stove is used, place over the simmering flame.

KNOBLAUCH SAUCE (GARLIC)

Heat a tablespoon of drippings, either of meat or goose in a frying-pan; cut up one or two cloves of garlic very fine and let it brown slightly in the heated fat; add a tablespoon of flour, a cup of soup stock or warm water, salt, pepper to taste.

MAITRE D’HOTEL SAUCE

Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and carefully a small cup of hot soup or water, the former is preferable; add some chopped parsley, also the juice of a lemon; salt and pepper; stir up well.  May be used either with roast or boiled meats.

FRYING

PREPARED BREAD CRUMBS FOR FRYING

All scraps of bread should be saved for crumbs, the crusts being separated from the white part, then dried, rolled, and sifted, and put away until needed in a covered glass jar.

The brown crumbs are good for the first coating, the white ones for the outside, as they give better color.  Cracker crumbs give a smooth surface, but for most things bread crumbs are preferable.

For meats a little salt and pepper, and for sweet articles, a little sugar, should be mixed with the crumbs.  Crumbs left on the board should be dried, sifted, and kept to be used again.

FRYING

Frying is cooking in very hot fat or oil, and the secret of success is to have the fat hot enough to harden the outer surface of the article to be fried immediately and deep enough to cover these articles of food.  As the fat or oil can be saved and used many times, the use of a large quantity is not extravagant.

To fry easily one must have, in addition to the deep, straight-sided frying-pan, a frying-basket, made from galvanized wire, with a side handle.  The bale handles are apt to become heated, and in looking for something to lift them, the foods are over-fried.  The frying-pan must be at least six inches deep with a flat bottom; iron, granite ware or copper may be used, the first two are preferable.  There must be sufficient fat to wholly cover the articles fried, but the pan must not be too full, or there is danger of overflow when heavy articles are put in.  After each frying, drain the fat or oil, put it into a receptacle kept for the purpose, and use it over and over again as long as it lasts.  As the quantity begins to lessen, add sufficient fresh fat or oil to keep up the amount.