White Sauce
Melt 2 oz. of fresh butter, and sprinkle into it 1½ oz. of dry sifted flour. Stir until the sauce will leave a clean place in the pan when lifted in the spoon. Add quite gradually ½ pint of milk, stirring all the time. Bring to the boil, and cook for 10 minutes. Season with salt and white pepper and a squeeze of lemon juice. Half water and half milk or stock may be used instead of all milk, and a spoonful or two of cream added just at the last is an improvement. If a
Cheese Sauce
is required add a piled-up tablespoonful of finely-grated cheese, stirring it in well so that it shall be smooth.
Corn au Gratin with Tomato Sauce
Prepare as before, using tomato sauce instead of white sauce.
Tomato Sauce
Take 6 small tomatoes, slice them and place in a pan with 1 oz. of butter, salt and pepper, and 1 pint of stock and water, or milk and water. Boil until soft, sieve, and thicken with 1 oz. of white roux (flour and butter cooked until smooth, as described in “White Sauce”). Stir until smooth and very hot.
Corn Fritters
½ tin of corn, 2 eggs, 2 tablespoonsful of flour, 1 tablespoonful finely-chopped parsley, seasoning to taste. Drain the corn into a bowl; stir in the flour carefully, add the parsley, season, and lastly, well beat the eggs, and stir those in. Have ready some boiling fat in a frying-pan, into which the batter should be dropped in dessertspoonsful. Drain on kitchen paper, and serve at once on a hot dish.