The Boston cooking-school cook book

butter on top to prevent crust from forming. Thin White Sauce 2 tablespoons butter 1½ tablespoons flour 1 cup scalded milk ¼ teaspoon salt Few grains pepper Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once. Cream Sauce Make same as Thin White Sauce, using cream instead of milk. White Sauce I 2 tablespoons butter 2 tablespoons flour 1 cup milk ¼ teaspoon salt Few grains pepper Make same as Thin White Sauce. White Sauce II 2 tablespoons butter 3 tablespoons flour 1 cup milk ¼ teaspoon salt Few grains pepper Make same as Thin White Sauce. Thick White Sauce (for Cutlets and Croquets) 2½ tablespoons butter ¼ cup corn-starch or ⅓ cup flour 1 cup milk ¼ teaspoon salt Few grains pepper Make same as Thin White Sauce. Velouté Sauce 2 tablespoons butter 2 tablespoons flour 1 cup White Stock ¼ teaspoon salt Few grains pepper Make same as Thin White Sauce. Sauce Allemande To Velouté Sauce add one teaspoon lemon juice and yolk one egg. Soubise Sauce 2 cups sliced onions 1 cup Velouté Sauce ½ cup cream or milk Salt and pepper Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or “hard-boiled” eggs. Drawn Butter Sauce ⅓ cup butter 3 tablespoons flour 1½ cups hot water ½ teaspoon salt ⅛ teaspoon pepper Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish. Shrimp Sauce To Drawn Butter Sauce add one egg yolk and one-half can shrimps cleaned and cut in pieces. Caper Sauce To Drawn Butter Sauce add one-half