Foundation Medium White Sauce

2 tablespoons butter or substitute. 2 tablespoons flour.

1 cup cold milk. 1/2 teaspoon salt. White pepper to taste.

Melt shortening, add flour, mix until smooth; cook until frothy, then add cold milk and cook until creamy, add seasonings.

This sauce is used for all plain creamed dishes such as vegetables, fish, meat and toast.

Cream Sauce

Follow white sauce recipe, using thin cream or half cream and half milk. To be used when a richer sauce is desired.

Celery Sauce

To each cup of liquid allow 1/2 cup of chopped celery. Cook celery in boiling water until tender. In making the white sauce use 1/2 cup of water in which celery was cooked and 1/2 cup of milk. When sauce is cooked add seasoning and celery. To be served with fish or meat.

Cheese Sauce

Follow the white sauce recipe. For each cup of sauce add 1/2 cup of grated cheese. Season with paprika, cayenne, salt and 1/2 teaspoon of mustard, which should be blended with the flour to prevent lumping. This is a very nice sauce to serve in place of Welsh rarebit.

Onion Sauce

Follow white sauce recipe. Slice 1 small onion and cook in boiling water until tender. Press through a sieve and add to the white sauce.

Egg Sauce

Follow white sauce recipe. For each cup of sauce add the finely chopped white of a hard-cooked egg. Mash the yolk and add to the sauce, which will give a golden color. Serve this sauce with boiled fish.

Allemande Sauce

Use white sauce recipe. To each cup of sauce add 1 well-beaten egg and 1 tablespoon of lemon juice. The hot sauce should be added to the egg, then returned to the fire and cooked 1 minute. Do not add lemon juice until ready to serve. If the lemon juice is allowed to cool with the sauce it will cause it to curdle.

Drawn Butter Sauce

Follow white sauce recipe, using water instead of milk for the liquid, and season with a tablespoon of lemon juice. This sauce is nice for vegetables, particularly asparagus.

Hot Tartare Sauce

To each 1/2 cup of hot white sauce add 1/3 cup of mayonnaise, 1 teaspoon of vinegar, 2 tablespoons each of chopped olives and sour pickles, and 1 teaspoon of onion juice. Serve with any fried fish.

Bechamel Sauce

Follow white sauce recipe. For each cup of sauce add the yolks of 2 eggs, well beaten. For seasoning use 1 teaspoon of grated onion and 1 teaspoon of onion juice, a little celery salt, and a small piece of bay leaf. Add these to the sauce when you add the cold milk. Remove the bay leaf before serving. Do not boil after eggs have been added or the mixture will curdle. This sauce is suitable for vegetables.

Poulette Sauce

Follow white sauce recipe, using 1/2 cup of cream and 1/2 cup of chicken stock, or to 1 cup of white sauce add 1/2 cup of cream. When boiling point is reached pour the sauce over 2 egg yolks, well beaten, and cook 1 minute. Remove from the fire and add 1 tablespoon of lemon juice and 1 tablespoon of butter. Serve over diced chicken, crab, lobster, sweetbreads or oysters.