oz. butter, and into that stir 1 oz. flour. When quite smooth add by
degrees a teacupful milk. Stir till it thickens, and allow to cook for a
minute or two longer. It must be done over a very gentle heat--the side of
the range, or gas stove turned low. If wanted more creamy, use more butter
in proportion to the flour. Salt and pepper to taste. To make


Parsley Sauce,

add a spoonful of finely chopped and scalded parsley to this just as it
comes a boil; and for


Caper Sauce,

add some finely chopped capers or fresh nasturtium pods in same way.


Tarragon Sauce.

Add 20 to 30 drops Tarragon vinegar to prepared white sauce. Stir well.


Dutch Sauce.

To a creamy white sauce made with 2 ozs. butter to 1 oz. flour, add one,
two, or three yolks of eggs according to richness desired. Beat up a
little, add a very little cold milk to prevent curdling. Stir into sauce
when off the fire. Allow to come just to boiling point again--this should
be done in double saucepan or boiler--and add a little lemon juice.