ter and flavored, is known as milk gravy, drawn but- ter, or white, or cream sauce. It is a substantial food in itself and forms a valuable addition to fish, eggs, meats, and vegetables. "By its addition a small por- tion of any food substance is extended and made to do more service, and flavors too pronounced to be agree- able to all are much modified. There are several ways of compounding this sauce which apply to other sauces in which butter is the principal ingredient. A general formula covering the ordinary sauces — white, tomato, and brown — is this : one ounce of butter, one-half ounce of flour, and one- half pint of liquid ; or, to express the same quantities in other terms, two level tablespoons of butter, the. same of flour, and one cup of Sauce BUTTER. Si 1. Melt the butter in a saucepan, stir in the dry Methods flour, cook and stir until frothy all over, then draw of Making to a cooler part of the stove and stir while adding the liquid hot or cold, then cook again till thick, stir- ring till smooth, 2. Another way is to rub butter and flour together and stir into the warm liquid in a double boiler, then stir till thick and smooth. 3. When thin cream is substituted for butter and milk, or when less butter is to be used, rub the flour smoothly with a little cold liquid and stir into the re- mainder, which should be hot, and cook over water until smooth. Then add butter and season. The theory of the first method is that the butter at- tains a slightly higher temperature than the milk and if the flour is combined with the hot butter it is cooked more quickly and thoroughly than when put into milk. In the second case, longer time is required, but the flavor of the butter is changed less than by the first method. The third way is more economical of butter. Butter is also used for brown sauce✪ Brown Sauces. These are Brown made after the first plan for the white sauce, but the Sauce butter is allowed to brown before the flour is put in, and is cooked until a reddish brown hue is acquired before the liquid, which is usually brown meat stock, is added. 52 PRINCIPLES OF COOKERY. Varieties of White Sauce Creamed Dishes 'recautions in Using Butter In many other sauces the plan is similar to that followed in making the white sauce, but meat stock, strained tomato, or other vegetable stocks, are used in place of part or all of the milk. These sauces are the foundation of many entrees or made dishes, such as croquettes and souffles. For meat or fish croquettes the sauce is made of a double thickness by using only half as much liquid. It is then combined with about an equal quantity of meat, seasoned and cooled, when the mixture may be shaped. Souffles have the sauce as the basis and the puffy effect is produced by eggs. The usual white sauce, combined with an equal quan- tity of meat, fish or vegetable stock, gives us the cream soup, cream of chicken, cream of cod, cream of as- paragus, etc., etc. Since butter is not pure fat but contains water and curd, it is less desirable than other fats for greasing pans unless it is melted and the fat used alone.

AI-modernized reading of the original text

ter and flavored, is known as milk gravy, drawn butter, or white, or cream sauce. It is a substantial food in itself and forms a valuable addition to fish, eggs, meats, and vegetables. "By its addition a small portion of any food substance is extended and made to do more service, and flavors too pronounced to be agreeable to all are much modified. There are several ways of compounding this sauce which apply to other sauces in which butter is the principal ingredient. A general formula covering the ordinary sauces — white, tomato, and brown — is this : one ounce of butter, one-half ounce of flour, and onehalf pint of liquid ; or, to express the same quantities in other terms, two level tablespoons of butter, the. same of flour, and one cup of Sauce BUTTER. Si 1. Melt the butter in a saucepan, stir in the dry Methods flour, cook and stir until frothy all over, then draw of Making to a cooler part of the stove and stir while adding the liquid hot or cold, then cook again till thick, stirring till smooth, 2. Another way is to rub butter and flour together and stir into the warm liquid in a double boiler, then stir till thick and smooth. 3. When thin cream is substituted for butter and milk, or when less butter is to be used, rub the flour smoothly with a little cold liquid and stir into the remainder, which should be hot, and cook over water until smooth. Then add butter and season. The theory of the first method is that the butter attains a slightly higher temperature than the milk and if the flour is combined with the hot butter it is cooked more quickly and thoroughly than when put into milk. In the second case, longer time is required, but the flavor of the butter is changed less than by the first method. The third way is more economical of butter. Butter is also used for brown sauces. These are Brown made after the first plan for the white sauce, but the Sauce butter is allowed to brown before the flour is put in, and is cooked until a reddish brown hue is acquired before the liquid, which is usually brown meat stock, is added. Varieties of White Sauce Creamed Dishes 'recautions in Using Butter In many other sauces the plan is similar to that followed in making the white sauce, but meat stock, strained tomato, or other vegetable stocks, are used in place of part or all of the milk. These sauces are the foundation of many entrees or made dishes, such as croquettes and souffles. For meat or fish croquettes the sauce is made of a double thickness by using only half as much liquid. It is then combined with about an equal quantity of meat, seasoned and cooled, when the mixture may be shaped. Souffles have the sauce as the basis and the puffy effect is produced by eggs. The usual white sauce, combined with an equal quantity of meat, fish or vegetable stock, gives us the cream soup, cream of chicken, cream of cod, cream of asparagus, etc., etc. Since butter is not pure fat but contains water and curd, it is less desirable than other fats for greasing pans unless it is melted and the fat used alone.

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