SAUCES FOR VEGETABLES
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.
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