Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/210




 * ¼ a cup of butter.

¼ a cup of flour.

½ a teaspoonful of salt.

¼ a teaspoonful of pepper,

1 pint of liquid.

In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or teaspoonful of any designated material is a level spoonful of such material.

When rich soup stock, flavored with vegetables and sweet herbs, is at hand for use in sauces, additional seasonings are not necessary; but when a sauce is made of milk, water, or water and meat extract, some flavor more or less pronounced is demanded. A few bits of onion and carrot browned in hot butter, or anchovy sauce or curry may be added; but, all things considered, the most convenient way to secure an appetizing flavor is by the use of "Kitchen Bouquet." This alone or in conjunction with a dash of some one of the many really good proprietary sauces on the market is well nigh indispensable in chafing-dish cookery. 160