The home science cook book

Two tablespoons of butter and two tablespoons of flour to each cup of milk. Or one ounce of butter and one-half ounce of flour to each half pint of milk. Onefourth teaspoon of salt and a few grains of pepper. Thick Sauce for Croquettes or Souffles. Make like White Sauce using only one-half cup of milk. Thickening for Soups. Cook flour and fat together in the same way as for sauces, adding a double quantity of liquid or more when that is already thickened with the pulp of vegetables, etc. 66 Home Science Cook Book. Drawn Butter Sauce. Use water or meat or fish broth instead of milk in a white sauce and add another equal portion of butter, cut in bits just before serving. Bechamel Sauce. For liquid, use half milk, half highly seasoned white stock and proceed as for white sauce. Brown Sauce. Melt and brown two tablespoons of butter, then brown in it three tablespoons of flour. Cool, and add one cup of brown stock. • Cream Sauce. Thicken thin, hot cream by adding flour blended with a little cold milk, and cook twenty minutes in a double boiler. Allemand Sauce. Blend the yolk of an egg well beaten and one teaspoon of lemon juice with Bechamel sauce. Asparagus Sauce. Add cooked asparagus heads to a white sauce, or use the pulp in place of part of the liquid. Caper Sauce. Mix one-fourth cup of capers with drawn butter. Chopped parsley, olives, or cucumber pickles may be used in the same way with white or brown sauces. Celery Sauce. Cook one-half cup of celery cut in dice till tender, and add to one cup of white sauce. Sauces. 67 Curry Sauce. Use from one teaspoon to one tablespoon of curry, mixing it with the flour and butter of a white or brown sauce. Egg Sauce. Add to a white sauce or to drawn butter one or two hard-boiled eggs sliced or chopped. Maize Sauce. When ready to serve stir into a white sauce one cup of popped corn. Serve it with boiled fowl as a garnish around the bird, and put a sprinkling of dry popped corn on the edge. Lobster, Oyster, or Shrimp Sauce. To one cup of white sauce add one-half cup of the fish parboiled, and cut in small pieces. Mushroom Sauce. To either white or brown sauce add half a can of mushrooms, cut in slices or quarters. Fresh mushrooms stewed may be used instead of canned ones. Or mushroom stalks may be stewed in stock which is strained and used for the sauce. Soubise Sauce. Use half milk or stock and half pulp from onions boiled and rubbed through a strainer. Spanish Sauce. In two ounces of butter cook until tender a small onion and a green pepper cut fine. Next add onefourth cup of flour, and cook till frothy, and gradually mix with one pint of strained tomato, or half tomato 68 Home Science Cook Book. and half stock. Season with salt and pepper. A few mushrooms may be added. Tomato Sauce. Melt one ounce of butter; add two tablespoons of flour, cook till it bubbles, stirring all the time, then add one cup of strained tomato, or half tomato and half stock. Season with salt, pepper, and onion juice. Or first cook a small onion chopped fine in the butter until it begins to grow yellow before adding the flour. Tomato Cream Sauce. Combine equal quantities of white and tomato sauces. Or add a speck of soda to one cup of seasoned strained tomato, and with it reduce one cup of thick white sauce. Bread Sauce.