*SAUCES FOR FISH AND VEGETABLES*


These sauces are made by combining butter and flour and thinning with
water or other liquid. A sauce should never be thickened by adding a
mixture of flour and water, as in that case the flour is seldom well
cooked; or by adding flour alone, as this way is certain to cause lumps.
The flour should be allowed to cook before the liquid is added.

All sauces containing butter and milk should be cooked in a double
boiler.

If so desired, any neutral oil--that is, vegetable or nut oil--may be
substituted for the butter called for in the recipe.

Care in preparation of a sauce is of as much importance as is the
preparation of the dish the sauce garnishes.


DRAWN BUTTER SAUCE

Melt two tablespoons of butter and stir in two tablespoons of flour. Add
carefully one cup of boiling water, then season with one-half teaspoon
of salt and a dash of pepper and paprika.

Many sauces are made with drawn butter as a foundation. For caper sauce