Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sautéd with onions is an improvement.

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CHAPTER VIII
SAUCES FOR MEAT AND VEGETABLES

White Sauce

• 2 tablespoons butter
  2 tablespoons flour
  1 cup milk or white stock
  ¼ teaspoon salt
  few grains cayenne
  ¼ teaspoon pepper

Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly.

Brown Sauce

• 3 tablespoons butter
  4 tablespoons flour
  1 cup milk or brown stock
  ¼ teaspoon salt
  few grains pepper

Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time.