40. Vegetables may, of course, be served plain, but they are greatly improved in flavor, nutritive value, and often in appearance by the addition of a well-seasoned sauce. Numerous sauces are used for this purpose, the one to select depending somewhat on the vegetable, the method of cooking employed, and the flavor that is desired. Recipes for the sauces found to be most satisfactory are here given. It will be well to practice the making of these, so as to become familiar with them and thus know just what sauce is meant when reference is made to a particular sauce in the recipes for vegetables. The quantities given in the recipes for sauces will make sufficient sauce to dress the vegetables required for four to six persons. White sauce, which is probably the one that is used oftenest, may be made in various thicknesses, as has been explained previously. However, the medium white sauce has been found to be the one most nearly correct for vegetables and consequently the one most preferred.
MEDIUM WHITE SAUCE
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
- 1 c. milk
Melt the butter and add the flour, salt, and pepper. Pour into this the milk, which has been previously heated, and cook together until the flour thickens completely. Pour over the vegetable, from which the water has been previously drained, and serve.
VEGETABLE SAUCE
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
- 1/2 c. milk
- 1/2 c. water in which vegetable was cooked
Melt the butter, add the flour, salt, and pepper, and pour into this the heated liquids. Cook until the mixture thickens. Pour over the drained vegetable and serve hot.
DRAWN-BUTTER SAUCE
- 1/4 c. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
- 1 c. hot water
Melt the butter, add the flour, salt, and pepper, and pour into this the hot water. Boil for a few minutes and serve.