220 THE CAULIFLOWEK. 



N. B. If the sauce is to have other ingredients 

 added it is best to have it very thick to begin with. 



42. CREAM SAUCE ( To accompany Nos. 3 and 18). 

 1 tablespoon of flour 2 gills of new milk, 



l very large tablespoon of butter, y z teaspoon of salt, 

 Pepper to taste. 



Put j of the butter in a sauce pan over the fire. 

 As soon as it melts, add the flour ; stir till blended. 

 Be careful not to let it brown. Add the boiling 

 milk, by degrees, to the flour and butter, stirring 

 without ceasing. Boil 3 minutes. Remove from 

 the fire; add salt, white pepper, and the rest of the 

 butter; stir until the butter melts, and serve im- 

 mediately. If it has to be kept, set it over a 

 kettle of boiling water; leave the spoon in it, and 

 every now and again stir it down or the top will 

 form a scum. Do not let it boil after the last but- 

 ter is added. Cream may be used instead of new 

 milk. 



