My hundred favorite recipes

by Mary Blake; Carnation Milk Products Company

CAPER SAUCE

½ cup Carnation Milk

½ cup water

2 tbsp. butter

2 tbsp. flour

1 small onion

½ tsp. salt

⅛ tsp. pepper

¼ cup capers

Scald the Carnation and water together. Melt the butter, add chopped onion and when brown add the flour and let brown; add the salt, pepper, and scalded milk, stirring constantly. Cook for about five minutes and add the drained capers. Serve hot with fish.