2  CooK's PRIMER   Sauces


                         White Sauce                                     Rich Cheese Sauce

   For Thin White Sauce (like coffee cream):                Make 1 cup Medium White Sauce (left)-except add
     Used for creamed vegetables and soups.                 1 cup cut up or grated nippy Cheddar cheese, 1 tsp.
                                                            dry mustard, ˝ tsp. Worcestershire sauce. Stir until
     1 tbsp. butter             1/8 tsp. pepper             cheese is melted.
     1/2 to 1 tbsp. flour       1 cup milk
     1/4 tsp. salt

   For Medium White Sauce (like thick cream):                             Cucumber Sauce
     Used for creamed and scalloped dishes.
     2 tbsp. butter             1/8 tsp. pepper             Refreshing with salmon and other fish.
     2 tbsp. flour              1 cup milk                  Make 1 cup Medium White Sauce (left)-except add
     1/4 tsp. salt                                          1/2 cup cucumber, grated or thinly sliced, and a dash
							    of cayenne pepper. Simmer 10 minutes.
   For Thick White Sauce (like batter):                     
     Used for croquettes and souffles.
     1/4 cup butter              1/8 tsp. pepper
     1/4 cup flour               1 cup milk                                  Curry Sauce
     1/4 tsp. salt
                                                            Perfect with chicken, lamb, or shrimp and rice.
   Melt butter over low heat in a heavy saucepan.           Make 1 cup Medium White Sauce (left)-except
   (Wooden spoon for stirring is a help.)                   sauté 1/2 tsp. curry powder in the butter before adding
     Blend in flour and seasonings. Cook over low heat,     flodr and other seasoning.
   stirring until mixture is smooth and bubbly.
     Remove from heat. Stir in milk. Bring to boil, stir-
   ring constantly. Boil 1 minute Makes 1 cup.
                                                                            Dill Sauce
               Short Cut to White Sauce                     An ideal mate for bland meat or fish.
                                                            Make 1 cup Medium White Sauce (left)-except with
   Make a roux (butter paste) by blending to a smooth       the seasonings, add 1 tsp. minced fresh dill or 1/2 tsp.
   paste equal amounts of soft butter and flour; refriger-  dried dill and a dash of nutmeg. Simmer 2 or 3 min.
   ate in a covered jar. To get the consistency of sauce
   desired, blend the amount of roux indicated below into                   Egg Sauce
   1 cup of scalded milk or other liquid.

   For thin sauce ... 1 1/2 tbsp. roux                         A pleasant addition to salmon and other fish.
   For medium sauce . . . 3 tbsp. roux                      Make 1 cup Medium White Sauce (left)-except
   For thick sauce . .4 1/2 tbsp. roux                      carefully stir in 2 diced hard-cooked eggs. Season.
                                                            
   Add salt, pepper, and desired seasoning. Stir con-
   stantly until mixture boils. Boil 1 minute. Remove from                     Mustard Sauce
   heat.
                                                            Make 1 cup Medium White Sauce (left)-except add
                         Cheese Sauce                       1 tbsp. prepared mustard.
   For vegetable, rice, macaroni, and egg dishes.
   Make 1 cup Medium White Sauce (above) -except                         Horseradish Sauce
   add 1/4 tsp. dry mustard with the seasonings. Blend in   Make 1 cup Medium White Sauce (left)-except add
   1/2 cup nippy Cheddar cheese (cut up or grated). Stir    1/2 cup bottled horseradish, 1/4 tsp. dry mustard, and a
   until cheese is melted.                                  dash of paprika.


                    Mushroom Sauce                                          Velvet Sauce
   Make 1 cup Medium White Sauce (above)-except             Make 1 cup Medium White Sauce (left)-except use
   sauté 1 cup sliced mushrooms and 1 tsp. grated onion     chicken, veal, or fish stock in place of milk. Add 1/8
   in the butter 5 min. before adding flour,                tsp. nutmeg.