THE OMAHA SUNDAY BEE ROTOGRAVURE SECTION
New York folk have their own St. Moritz for a winter playground.
Photirgraph shows Miss Villa M illiollmul with lier nkw and two pet at the
Millmlhuid estate. Meadowniotiiit. Essex enmity, N. Y. Thin section in
ideally lieuutifiil. winter ami summer, and contains many handsome
estate
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CHAMP OYS
TER OPENER. Daddy
Jim Farren, past sev
enty, who hat put In
over fifty yean at the
old Union Oyster
House, in Boston, sepa
rating: oysters from
their overcoats. He can
Hill M shuck" 100 bi
valves in five minutes,
and claims a daily aver
age of 10.000. He is
ready to challenge any
one who thinks he can
show a better record at
his specialty. ;tr i.
h' JZ? 5 Vs.
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Fighting a fire in midwinter in no easy task even in Wash
ington. The Maze pictured here threatened the entire market
district of the capital and was eon trolled only after all appa
ratus was called. International.
THE SAM WHAT AM.
Special counsel Unter
myer of the Lockwood
Committee is interrupt
ed by a photographer
while on his way to en
joy a dip in the surf at
Palm Beach. The fa
mous millionaire New
York lawyer is among
the many Gotham nota
bles who are vacation
ing at this popular
Florida resort.
Wide World
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Girlish yesterday mature today aged tomorrow. Such is
the quick transit of woman's charm. Yesterday's glorious
tresses of beauteous brown replaced today by faded, streaked
gray hair. The unthinking world, nev-er considering her years,
lronounces her old. Unfair and unnecessary this judgment.
BR0WNAT0NE
The youth preservative that defies the march of time is
Brownatone. Thousands of the l)est women have kept young
their appearance by tinting their hair with this guaranteed
harmless preparation. With Brownatone any woman can tint
her hair at home, safely and easily, without fuss or muss, to
any shade of golden, brown, or black. Will not rub or
wash off. At drug and toilet counters 5(lc and $1.50.
For trial Iwttle send Ilk- to cover postage and packing to
THE KENTON PHARMACAL COMPANY
T Coppin Mda- Covington. Ky. C'anafl.i AilH- Windsor. Out.
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THE CROWNING TOUCH
By cA. ouisc'cnJrea
:
The oArt of 3Iaking Perfect Sauces
fill
WELL made sauce smooth, velvety and
exquisite in flavor can redeem a mediocre
' dish; while lumpy, pasty, poorly -seasoned
sauce can spoil the best foods.
The members of the sauce family emanate from
what is called Mother Sauce. This foundation for
one branch is called the white sauce; for the other,
brown sauce. Practical knowledge of what can be
done with these two, gives varieties that are delec
table accompaniments to all sorts of dishes.
Don V guess at the amount
Be very accurate in measurements. A certain amount
of Argo Cornstarch or flour will be balanced by a
stated quantity of Mazola oil. If either is carelessly
measured the sauce will not be perfect.
Mr. Andrea wma awarded the Hold medal as lecturer on
food and culinary topics, at the Panama-Pacific Interna
tional Exposition, San Francisco, in 1915; appointed offi
cial lecturer on foods and canning for the New York
International Exposition in 1918; and is recognized as
one of the greatest living authorities on food preparation.
latter is used, less thickening agent is needed, and
the cream should be added last, then brought just
to boiling point.
Seasoning very important
Do not depend entirely upon salt and pepper; and
stale ground pepper is a poor substitute for whole
0
WHITE SAUCE
2 tablespoons Mazola 2 'i tablespoons Hour
1 cup milk teaspoon salt
'i teaspoon white pepper Slight grating of nutmeg
Place Mazola in small saucepan over fire, when hot
add flour and stir these over fire two minutes; while
bubbling remove spoon and add milk, all at one,
then stir until sauce is smooth and thickened. Add
seasoning, simmer 10 minutes and serve.
BROWN SAUCE
2 tablespoons Mazola 3 tablespoons Hour
1 tablespoon minced onion 1 cup beef stock
M teaspoon salt teaspoon pepper
Cook onion in Mazola until onion is well colored,
strain and add flour to Mazola and stir over fire to
brown flour, then add liquid and seasonings and
boil 10 minutes.
Mazola, a pure vegetable oil, is readily and ac
curately measured, ideal for the purpose, and no
time is lost in melting it.
When your recipe calls for butter, use Mazola.
As Mazola is a pure vegetable oil free from waste
or whey you need only the amount of Mazola
that you require of butter. This is one of many
reasons why Mazola is so economical.
How you can get a smooth sauce
Place desired amount of Mazola in small saucepan,
and when heated add measured flour and stir over
fire for two minutes to thoroughly cook the starch;
this to prevent any raw taste.
While Mazola and flour are bubbling remove spoon
from saucepan, add liquid all at once; stir until
smooth and slightly thickened, boil for ten minutes
and serve as soon as made.
If steps are followed as given your sauce will
never be lumpy.
If sauce has Jo wait, pour a teaspoon of Mazola
on top, to prevent crust forming, and stand over hot
but nor boiling water. The foundation brown sauce
requires more flour to same amount of Mazola
than white sauce, as extra cooking, necessary to
brown flour, changes starch to dextrine, reducing its
thickening property.
Over-cooking a sauce is apt to result in its becom
ing oily. Another reason for greasy -appearing sur
face is that the measurement was not accurate.
Under-cooking means the sauce will have a raw
taste, because the starch has not been thoroughly
cooked. Hence the two-minute cooking of Mazola
and flour before adding the liquid. And ten min
utes more brings out the fine flavors.
When eggs are the thickening medium, all cook
ing should be done in a double boiler, as uneven
cooking causes egg to separate, resulting in a cur
dled appearance. If this happens the sauce may be
brought to smooth consistency by beating with a
Dover beater; however, the fact that the sauce
curdled, will make it slightly thinner.
Any liquid may be used milk, soup stock, water
in which vegetables were boiled, and cream. When
Timbaltt (moulded rict) filled
with Chicken Served with Cream
$auce garnished with Water Cms
pepper. Six or eight peppercoens pounded,
give a distinctive relish that no lost -flavor
product could furnish. These must be re
moved (strained) before serving. Minced
onion, green pepper and celery or diced
carrot, sauted in Mazola until they begin
to discolor, give a delicate blending of fla
vors. To obtain the smoked taste desirable
for many dishes, cook in Mazola some finely
chopped lean bacon or ham. All these addi
tions impart variety.
The best way to utilize whole spices is to
combine them with several sprays of pars
ley, as explained in recipe for Cook's Bouquet.
This imparts a delicate blending of all spices
with none predominating. Of course, the
bouquet is removed before serving.
It will be of material assistance to make
up a quart each of the two fundamental
sauces, brown and white, and use as di
rected in the following recipes:
r-
V kipped Cream Sauce
WHIPPED CREAM SAUCE
V, cup White sauce H cup whipped cream
3 tablespoons sugar 1 egg yolk
teaspoon lemon extract
Heat White sauce, add other ingredients and stir over fire
until smooth.
COOK'S BOUQUET
1 whole clove 1 small sprig thyme blade of mace
M bay leaf 10 peppercorns 2 sprays parsley
Lay leaf end of parsley in palm of left hand, place spices
on leaves, fold over stems and leaves of parsley to enclose
spices, tie with clean white cord and use as directed in recipes.
HORSERADISH SAUCE
2 tablespoons horseradish, grated 1 tablespoons cream
;i teaspoon vinegar 1 cup White sauce
Add vinegar to horseradish and let stand a half hour. Heat
White sauce and when boiling add the horseradish and
vinegar. Do not boil longer than two minutes, then add
cream and serve immediately.
The greatest sale of any cooking oil
The wonderful economy and high quality of Mazola have
given it the greatest sale of any brand of cooking oil.
If you have not yet tried Mazola, get a can from your
. grocer. Once you try it for cooking you will always pre
fer it to lard and other animal fats.
Your grocer sells Mazola in pint, quart, half gallon and
gallon cans. The large size is the most economical.
rprE Beautifully illustrated Corn Products Cook
ILEs Book of 64 pages, containing more than a
hundred valuable recipes. Write Corn Products Refining
Co., Dept. A., Argo, Illinois.
