The Birmingham age-herald., 1924-01-26
hite Sauce Is Aid ToCrearned
 Dishes

* \ Varying the ingredients and their pro \ Eortions, sauce of different thickness, x 1Dnsistency, and flavor can be made to tombine with dishes of many kinds. We are familiar with most of these dishes H which involve the use of white sauce, such as cream soups, creamed meats, eggs, fish and vegetables, escallOped dishes, croquettes, timbales, welsh rare bits, boiled salad dressing and cream X Gravies.
 The chief ingredients of white sauce include. a liquid, a thickenipg agent, a fat and seasoning. For liquids we may E use milk, water, meat or vegetable stock, fish stock or fruit juices; for thicken- ing agents, flour, cornstarch or egg for fats, butter, cream, meat drfnpings. lartk oleomargarine or oils. Seasonings . commonly used are salt, pepper, cay enne, celery salt, parsley, onion juice, tomato juice, lemon juice and various spices. Other ingredients. ,such as bread crumbs, rice, chopped egg, chopped mushrooms, chopped pimento and grated cheese, are used occasionally debending upon the way in which tlfe rance is to be served. You will readily see that the sauce is not necessarily white-although it is given the general name white sauce."
 Very few of us are fortunate enough to be able to boast that we always can make perfect white sauce without a sign of lump in it, says the Kansas City Star. However, with care in com bining ingredients and with little ex- perience, you can easily become pro- ficient in the science of making a smooth sauce.
 The sauce should never be cooked too fast. The use of double boiler, or of sauce pan over an asbestos mat is an aid to the amateur.
 There are three principal methods of combining white sauces. In the first two, fat is used and in the third it may or may not be used. The method last mentioned is we'll suited to making cream chicken gravy, or similar dishes which all ready have fat in them.
 First method-Heat fat until it has melted, add flour and mix thoroughly into paste, being very careful that it does not brown unless it is intended for brown sauce. Add liquid and stir constantly until the sauce is thickened. : If a large amount is being made the liquid should not be hot, as this will save long stirring.
 Second method-Heat liquid. Combine s four with cold fat and, when thorough ly mixed, drop it into the hot liquid and stir continuously until the sauce is thickened,
 Third method-Heat the liquid. Make a paste of flour with some water or milk, mixed to the consistency of thin cream, and add this to the liquid. Be sure that the liquid is not boiling, as this is apt to cause the sauce to lump Stir constantly until thickened. The fat may be added when the sauce has been cooked, but care must be taken not to add too much, as it will not mix well and may make an unsightly dish.
 The amount of flour to be used in proportion to liquid will depend upon the thickness of sauce desired. The amount of fat will vary according to soups and gravies; medium thick sauce is to to be used, as will the seasoning. The thinner sauce suited to cream soups and gravies, medium thick sauce to creamed meats and vegetables and very thick to escalloped dishes and to cro- quettes. The consistency of some cream soups may be better if a proportion of one and one-half tablespoons of thick ening to cup of liquid is followed. After trying various proportions a few times you will know, which ones give the results you like best.
 Creamed dishes are particularly well come suggestions for the breakfast or luncheon menus for cool weather. By serving creamed meat no toast, and, at the same meal, q fruit or vegetable, you will have well balanced the main part of your breakfast or lunch.
 Creamed Chipped Beef Shred one-half pound of dried beef and put it into frying pan containing two tablespoons of melted hot butter or bacon fat. Turn over the meat until the edges of the beef are curled. Re move the beef from the pan and add two tablespoons of four to the fat in the pan, stir to form a paste, allow it to brown, if desired, and pour in one cup of milk. Again stir continuously un- til the sauce is smooth. Then add the clipped beef, season with pepper and serve on toast.
 Creamed Tongue, Veal or Lamb Make one cup of white sauce, using two tablespoons of flour Chop fine one cup of cold cooked tongue, veal or lamb, or a combination of these. Com bine the meat with the sauce, season and heat thoroughly in a double boiler. Season and serve on toast for break fast, or in patty or timbale shells for lunch.
 If used for luncheon dish, add cubed celery cooked, chopped mush- rooms, chopped cooked egg and season ing according to taste A richer sauce can be made by using part cream in place of milk.
 Ham, sweetbreads, pork, turkey and fish may be prepared according to these directions.