"Hunger is the best Sauce."
"England" has been slightingly defined by a French gourmand as a country of fifty religions and only one sauce! If this be true of those who have all the resources of the animal kingdom at their disposal, what can be the plight of those from whom these are shut out. This "one sauce" was, I believe, melted butter, or as it is more generally now called
White Sauce,
and it is not every one who can make even that plain sauce as it should be. The thin, watery mixture, or grey "stodgy" mass which is sometimes served with cauliflower or parsnips, even where the other viands are fairly well cooked and served, is certainly enough to condemn "vegetables." Yet, how simple it is if done the right way. In a small saucepan—preferably earthenware or enamel, for it must be spotlessly clean and smooth—melt 1 oz. butter, and into that stir 1 oz. flour. When quite smooth add by degrees a teacupful milk. Stir till it thickens, and allow to cook for a minute or two longer. It must be done over a very gentle heat—the side of the range, or gas stove turned low. If wanted more creamy, use more butter in proportion to the flour. Salt and pepper to taste. To make
Parsley Sauce,
add a spoonful of finely chopped and scalded parsley to this just as it comes a boil; and for
Caper Sauce,
add some finely chopped capers or fresh nasturtium pods in same way.
Tarragon Sauce.
Add 20 to 30 drops Tarragon vinegar to prepared white sauce. Stir well.