Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/209

 fuls of flour, one-fourth a teaspoonful of salt and a dash of black or white pepper, or a few grains of cayenne or paprica, and beat it into the bubbling butter; let the mixture cook two or three minutes, then stir into it, rather gradually at first, and beating constantly, one cup of cold milk, water or stock. Now, when the sauce boils up once after all the liquid is in, it is ready for use. In making a white sauce some cooks add, from time to time while the sauce is being stirred, a few drops of lemon juice, which they claim makes the sauce much whiter.

Sometimes we make the sauce after another fashion, using the same proportions of the various ingredients. If water or stock be used, put it in the blazer directly over the fire. If the liquid be milk, put it into the blazer, and the blazer over hot water; cream together the butter, flour and seasonings, dilute with a little of the hot liquid, pour into the remainder of the hot liquid, and stir constantly until the sauce thickens, and then occasionally for ten or fifteen minutes, until the flour is thoroughly cooked.

In making a brown sauce, first brown the butter, then brown the flour in the butter, and, whenever it is convenient, use brown stock as the liquid.


 * 2 tablespoonfuls of butter.

2 tablespoonfuls of flour.

¼ a teaspoonful of salt.

A few grains of pepper.

1 cup of liquid. 159