Yooper Food

Thin White Sauce

• 2 tbsp. butter
• 1 cup hot milk
• 1½ tbsp. flour
• ¼ tsp. salt
• ¼ tsp. pepper

Scald the milk. Melt the butter in a saucepan. Remove from fire and mix with flour. Cook until it bubbles, then add 2/3 of the hot milk at once, and the rest gradually, and boil, stirring constantly, until the mixture thickens. Season and serve hot.

White Sauce

• 2 tbsp. butter
• 1 cup hot milk or cream
• 2 tbsp. flour
• ½ tsp. salt
• 1/8 tsp. pepper

Melt the butter in a saucepan. Remove from fire and mix with flour. Cook until it bubbles, then add 2/3 of the hot milk or cream at once, and the rest gradually, and boil, stirring constantly, until the mixture thickens. Season and serve hot. Or, mix butter well with flour and add to the hot milk. Or, if less butter is desired, mix flour with a little cold milk until smooth, then add to hot milk.

Thick White Sauce
(for cutlets & croquettes)

• 2½ tbsp. butter
• 1 cup hot milk or white soup stock
• 1/3 cup flour
• ¼ tsp. salt
• 1/8 tsp. pepper

Melt butter in hot frying pan, add flour, and stir well. When it bubbles, add 2/3 of the hot liquid at once, and the rest gradually, stirring constantly, until smooth. Season.

Cream Sauce

• 1 cup white sauce
• 2 yolks of eggs

Pour a few spoons full of the white sauce gradually over the beaten yolks, then stir this into the remaining sauce and cook slowly, stirring constantly, until thick. Or, add a little cold water to the beaten yolks and stir gradually into the gravy. Serve at once, hot, over cooked green peas, asparagus, fish, meat, or poultry.

Brown Sauce

• 2 tbsp. butter or other fat
• 1 cup hot water, meat, fish, or vegetable stock
• 2 tbsp. flour
• ½ tsp. salt
• 1/8 tsp. pepper

Brown the butter or fat and, if desired, add a small onion, chopped, and when brown, add the flour, let brown, and add 2/3 cup of the hot liquid, and gradually the rest of the seasoning. Let cook for five minutes and serve over hot meat, vegetables, dumplings, etc. Makes one cup of sauce.

Mushroom Sauce

• 1 can mushrooms
• 1 cup brown sauce
• 1 tsp. chopped parsley

Make brown sauce, using mushroom liquid mixed with beef stock, and add it to the mushrooms, drained, rinsed, and cut in quarters or slices. Serve over hot meat. With fresh mushrooms, separate the caps and stems. Use caps as a garnish for meat, and grind the stems for sauce. Sauté each separately. Make white sauce, using mushroom liquid with the milk. Add the ground stems, cook a few minutes, and serve.

Caper Sauce

Drain ¼ cup of capers from their liquor and add to brown sauce. Serve hot with boiled mutton or fish.

Creole Sauce

• 1½ cups brown sauce
• 2 tbsp. butter

  Kitchen bouquet - a sprig each of parsley, savory, and thyme, one small leaf of sage, and a bay leaf.

• 2 tbsp. onion, chopped
• 2 tbsp. green peppers, chopped
• ¼ cup mushrooms
• 2 whole tomatoes, peeled & sliced
• ½ tsp. salt
• ½ tsp. paprika
• 1 tsp. ketchup
• 1 kitchen bouquet

Follow the instructions for making brown sauce, increasing the proportions by one-half. Heat butter, add the onion, let fry lightly; then add the peppers, tomato, and mushrooms. Add to the brown sauce, season with the rest of the ingredients, cook together for 20 minutes, and serve hot over thick broiled steak.

Piquant Sauce

• 1 cup brown sauce
• 2 yolks of eggs
• 1 tbsp. vinegar, or lemon juice

Make brown sauce and, while hot, add the rest of the ingredients. Serve hot with beef or fish.

Jelly Sauce for Game

Make brown sauce and, when hot, add ¼ cup currant jelly. Cook until dissolved. Serve hot with venison chops.

Egg Sauce for Boiled Fish

• 2 yolks of eggs
• 1 cup brown sauce
• 1 tbsp. vinegar, or lemon juice

Follow recipe for brown sauce, using fish liquor. Stir the hot sauce gradually on the beaten yolks; let cook a moment, stirring constantly, until thick. Remove from fire and lemon juice.

Anchovy Sauce

Season brown sauce, drawn butter sauce, or hollandaise sauce, with anchovy essence; or skin, bone and mash 3-4 anchovies until smooth and add to the sauce, adding lemon juice to taste.

Tomato Sauce

• 2 tbsp. butter
• ¼ tsp. onion juice
• ½ cup water
• 1 cup strained tomato
• 2 tbsp. flour
• 1 tsp. salt
• pepper, to taste

Heat the butter, remove from the fire, and stir in the flour. Add the water, stir well; add the tomato, the onion juice, salt, and pepper; boil 5 minutes. Serve hot with boiled macaroni, or with boiled or baked meat, or with bakes eggs or fish.

• 2 tbsp. butter
• 1¾ cups fresh stewed tomatoes
• 2 tbsp. flour
• 2 slices onion
• 3 cloves
• 8 peppercorns
• 1 bay leaf
• 1 tbsp. sugar
• ¼ tsp. salt

Cook tomatoes for 15 minutes with the onion and spices. Strain, heat the butter in a frying pan, add flour and 2/3 cup of the hot strained tomatoes, then the rest. Cook until thick. Season to taste. Served over hot chops, fish, macaroni, etc. May be thickened with grated gingerbread.

Tomato Sauce, Italian

• 1 quart tomatoes, strained
• 1 onion, chopped fine
• 1 clove garlic, chopped fine
• 1 tbsp. oil
• salt & pepper, to taste

Fry onion and garlic in oil until light brown, add tomato, and let cook for 15 minutes, or until slightly thickened. Season well and serve hot.

Tomato Sauce, Spanish

• 6 large tomatoes
• 10 green peppers
• 1 onion
• 1 tsp. salt

Toast peppers on top of stove until the skins loosen. Remove the seed and skin. Scald the tomatoes and peel. Chop all together, add salt, and serve cold with meat.

Spanish Chili Sauce

• 10 red peppers, seed & veins removed
• 1 onion
• 1 clove garlic, minced
• 1 tsp. salt
• ½ tsp. marjoram

Scald peppers in enough boiling water to cover, until soft. Mash or press through a colander, then add the rest. If you’d like it hotter, leave the veins in the peppers. Makes enough sauce for 2 pounds of meat.

Sweet & Sour Sauce

• 2 tbsp. butter
• 2 tbsp. flour
• ½ tsp. salt
• 2 tbsp. sugar
• ¼ tsp. pepper
• 2 tbsp. vinegar
• 1 cup hot vegetable liquor, or soup stock

Brown butter well; add flour, and brown; add the seasoning, then 2/3 of the hot liquid; then the rest, as well as the vinegar, and sugar, to taste. Cook until smooth, and serve hot with cooked string beans, carrots, soup meat, etc.

• 1 tbsp. flour
• ½ cup sugar
• 1 cup hot water
• ¼ cup vinegar
• ½ tsp. salt
• 1/8 tsp. pepper
• vegetable or soup stock

Melt sugar in a hot frying pan, add the flour and stir; then very gradually add the boiling liquid, then the vinegar and the seasonings. Serve hot with boiled carrots, string beans, etc.

Ginger Snap Sauce

• 4 ginger snaps
• 1 lemon, sliced
• ¼ cup raisins
• 1 cup hot water, fish or soup stock
• ¼ cup vinegar
• ½ tsp. onion juice
• ½ cup brown sugar

Mix all ingredients together, and cook until smooth. It must taste strongly of vinegar and sugar, and more of each may be added to suit taste. Pour while hot over fish, meat, tongue, and leftover meats, and serve cold.

Catsup/Ketchup Sauce

• 1 cup white sauce
• 3 tbsp. catsup

Make white sauce. Mix with the catsup, and serve hot or cold over fish or meat.

Roast Beef Gravy

Remove all but 4 tablespoons of fat from the pan that you are cooking the roast beef in, and place in a saucepan. Place on a hot fire. Add 4 tablespoons flour and, when browned, add 1½ cups boiling water. Let cook for 5 minutes, stirring in the browned fat and flour from the bottom of the pan. Season with salt and pepper.

Fricassee Sauce

• ¼ cup poultry or other fat
• 1½ cups hot chicken stock
• ½ cup hot cream
• ¼ cup flour
• 1 tsp. salt
• ¼ tsp. pepper

Heat fat, add flour when it bubbles, then add the soup stock at once. Stir until thick, then add the cream, if desired, and stir until smooth.

Egg Sauce

• 6 eggs, hard-boiled, diced
• 1 tbsp. butter
• 1 cup cream
• 1 dash paprika
• 4 tbsp. parsley, finely chopped

Mix the eggs, cream, butter, and paprika in a pan on top of double boiler, and let cook for 5-10 minutes. Remove from fire, add parsley, and pour hot over cauliflower, asparagus, or fish.

Drawn Butter Sauce

• 8 tbsp. butter
• 4 tbsp. flour
• 2 cups boiling water, milk, or fish stock
• ½ tsp. salt
• 1/8 tsp. pepper

Melt 4 tablespoons of the butter into a saucepan. Remove from the fire, mix with flour, then add 2/3 cup of the boiling liquid, then the rest; the remainder of the butter, in small pieces, and the salt and pepper. Boil 5 minutes and serve hot.

Hollandaise Sauce

• 2-3 eggs, yolks only
• ½ cup butter
• 1 tbsp. lemon juice
• ½ cup boiling water
• ¼ tsp. salt
• a few grains of cayenne pepper

With a wooden or silver spoon, rub the butter to a cream, add the yolks, one at a time. Beat well, then add the lemon juice, the salt, and the pepper. About five minutes before serving, add the boiling water, and stir rapidly. Cook over water, or in double boiler, until it thickens.

• 4 eggs, yolks only
• 1 cup sweet butter
• ¼ cup water
• 2 tbsp. vinegar
• juice of ½ lemon
• 1 tsp. white pepper, crushed
• 1 dash of salt

Boil the vinegar, pepper, and water until reduced to half its volume. To sweeten butter, place in bowl, cover with cold water, and wash, using a spoon. Divide butter into 3 parts; put 1 part in saucepan with yolks of eggs and lemon juice, place over boiling water, stir constantly with a wire whisk until butter is melted. Add second piece of butter and, as it thickens, the third piece. Add the vinegar, pepper, and water, then cook for one minute, and add salt.

Mock Hollandaise Sauce

• 2 eggs (yolks)
• 1 tbsp. flour
• 1½ tbsp. butter
• 1 cup boiling water
• 1 tbsp. cold water
• 1 tbsp. lemon juice
• ½ tsp. salt
• 1/8 tsp. pepper, paprika

Mix the yolks of 2 eggs with a tablespoon of water, the lemon juice, and the spices; set aside in the top of a double boiler. Melt the butter; add flour and, when it bubbles, add the water, 2/3 cup at first, then the rest. Cook until smooth, stirring constantly. Pour onto the egg mixture, and cook until smooth and thick, stirring constantly to avoid curdling.

Bearnaise Sauce

• 2 small onions
• 4 eggs (yolks)
• 4 tbsp. butter
• 1 tbsp. soup stock
• 2 tbsp. tarragon vinegar
• ½ tsp. salt
• 1/8 tsp. paprika

Chop the onion, add vinegar, and bring it to a boiling point; let it simmer until reduced by half its volume; strain and cool. Add yolks one at a time, and stir. Cook slowly until smooth, stirring constantly; add butter gradually, and continue stirring. Add soup stock and seasoning. Serve hot with broiled meat or fish.

Parsley Butter

• 1 tbsp. butter
• 1 tsp. lemon juice
• 1 tsp. parsley, minced
• ¼ tsp. salt

Rub butter to a cream; add salt, a few grains of pepper, parsley, and lemon juice. Spread over hot broiled fish or steak.

Lemon Sauce for Boiled Fish

• 3 eggs (yolks)
• 1 egg (whole)
• ¼ cup almonds
• 2 tbsp. vinegar
• 2 lemons (juice)
• ½ cup fish soup
• sugar, to taste

Cut almonds lengthwise. Beat all together well, cook until thick, over boiling water, stirring constantly. Serve at once.

Sauce for Boiled Tongue or Fish

• 2 eggs (whole)
• 1 egg (yolk)
• ¼ cup olive oil
• 2 tbsp. vinegar
• 1 tbsp. mustard
• ¼ tsp. salt, pepper, paprika, to taste
• cream, to thin

Mix the dry ingredients, add and mix thoroughly with the eggs, very well beaten; then the rest of the ingredients, and cook until thick over boiling water, stirring constantly. Add cream to thin.

Maitre d’ Hotel Sauce

• ¼ cup butter
• ½ tsp. salt
• 1/8 tsp. pepper
• ½ tsp. parsley, finely chopped
• ¾ tbsp. lemon juice

Put butter in bowl and, with a small wooden spoon or spatula, work until creamy. Add spices, then lemon juice, very slowly. Spread over hot broiled fish or steak.

Mint Sauce

• ¼ cup mint leaves, chopped
• ½ cup cider vinegar
• 1 tbs, powdered sugar

Add sugar to vinegar and, when dissolved, pour over mint, and let it stand for a half hour over a slow fire to infuse. If vinegar is strong, dilute with water. Serve hot over hot lamb. Or, boil sugar and vinegar, throw in mint leaves, and let boil up once. Set aside and serve cold with lamb. Or, a few drops of mint extract may be added to vinegar and sugar without boiling.

Tartar Sauce

• 1 cup mayonnaise
• 1 tbsp. tarragon vinegar
• 1 tbsp. chopped olives
• 1 tbsp. cucumber pickles, chopped fine
• 1 tbsp. chopped capers

Add mayonnaise to the rest of the ingredients. Serve cold with fish or cold meat dishes. Add mint chives or onions, if desired.

Lobster or Shrimp Sauce

Add 1/3 cup lobster or shrimp meat cut in small dices to hollandaise sauce.

Seafood Sauce

• white sauce with cream
• ½ cup ketchup
• 3 tbsp. Worcestershire sauce
• ½ clove garlic

Rub inside of saucepan well with garlic. In the same pan, make white sauce, using cream instead of milk. When smooth, add the rest of the ingredients. Serve hot over lobster, shrimp, crab, or oysters.

Newburg Sauce

• 2 tbsp. butter
• 3 eggs (yolks)
• 1 cup cream
• ¼ cup Sherry or Madiera wine
• 1 tsp. salt
• ½ tsp. paprika

Melt the butter, add the wine, and cook for two minutes. Add the cream, pour a few spoonsful over the well-beaten yolks, and mix thoroughly. Then stir the eggs into the rest of the sauce. Let cook until thickened, stirring constantly. Serve at once.

Cucumber Sauce

• 1 fresh cucumber
• ½ cup double cream
• 3 tbsp. vinegar or lemon juice
• ¼ tsp. salt
• a few grains of pepper

Beat the cream until stiff, add the salt and pepper and, gradually, the vinegar or lemon juice. When ready to serve, fold in the cucumber, pared, chilled, chopped coarse, and drained.

Cheese Sauce

Add 3 tablespoons of grated cheese to 1 cup hot white sauce.

Mustard Sauce

Prepared mustard - Mix ¼ cup vinegar with ¼ cup dry mustard, add 1 tbsp. sugar, ¼ tsp. salt, and 2 tbsp. salad oil. Bottle.

Melt 3 tablespoons butter, stir in 1 tablespoon prepared mustard and one teaspoon boiling water. Serve hot over fish.

Horseradish Sauce (various recipes)

Wash one pound horseradish root, cut or scrape off thick peel, and grate. Mix well with white vinegar to cover. Add 3 tablespoons of sugar, and bottle.

Soak 1-inch slice of wheat bread, crust removed, in water or milk. Squeeze dry; add an equal amount of grated horseradish. Mix until smooth, add vinegar, and sugar to taste.

Wash one pound horseradish root, cut or scrape off thick peel, and grate. Mix well with white vinegar to cover. Add 3 tablespoons of sugar, 3 grated sour apples, and a few chopped almonds. Bottle.

• 3 tbsp. grated horseradish root
• ¼ cup heavy cream
• 1 tbsp. vinegar
• 1 tbsp. sugar
• 1 dash of salt and white pepper

Whip the cream until stiff, then gradually beat in the rest of the ingredients. If prepared horseradish is used, drain, and season to taste.

• ¾ cup horseradish, grated
• 1 tbsp. lemon juice
• 1 cup heavy cream
• 1 tsp. prepared mustard

Whip cream very stiff, then beat in the rest of the ingredients.

Information found on this page is derived from The Settlement Cook Book by Mrs. Simon Kander 1930

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