SAUCE MAKING

Wairarapa Times-Age, 11 September 1940, Page 8

SAUCE MAKING

A SIMPLE ART. Sauce making is a simple art. but a good sauce will make the ordinary dish more attractive. A. basic white sauce is a simple matter to prepare with loz of plain flour or cornflour, loz butter or margarine, salt and pepper, and half a pint of milk. Melt the butter in a small pan, stir in the flour with a wooden spoon. Add the milk gradually, stirring till smooth, bring to the boil, season and cook for five minutes. Here you have a simple white sauce ready to serve or to use as a base with the addition of any number of flavourings. Stir in the yolk of an egg after the sauce is cooked, but do not allow it to boil or the sauce will curdle —this is a great improvement. Blend in half a pint of cooked, chopped onions and the liquid in which they were cooked to serve with mutton. One or more finely chopped eggs added to the white sauce make a pleasant addition to cod fish, or you can ring the changes with sauce mornay by stirring in a cupful of grated cheese. A teaspoonful of anchovy essence will transform the plain white to an appetising pink sauce with a piquant flavour, or two tablespoonfuls of capers will enhance the popularity of simple boiled mutton. Experts tell us that a meal enjoyed is worth more than just plain food, especially for folk suffering from colds when the appetite needs a little careful coaxing.