160 THE STORY OF MILK 



Creamed Dishes. — The same sauce may be used to 

 cream cold chicken, lamb, veal, chipped beef, and cold 

 boiled or baked fish, canned salmon, lobster or shrimps, 

 according to the following recipe: 



Creamed Chicken 



2 cups cold cooked chicken cut 1}^ cups milk 



into dice 



3 tablespoons butter Salt and pepper 

 3 " flour 



Melt butter and add the flour and milk. Bring to the boiling 

 point and add diced chicken. Season with salt and pepper. 



Many grate a small onion into the sauce before add- 

 ing the chicken. The writer does not favor indiscrim- 

 inate use of onion as it tends to make all dishes taste 

 alike. It seems better to use sometimes a little celery 

 or celery salt, sometimes an onion, and again frequently 

 no flavor but the chicken or meat or fish. One's cook- 

 ing is thus more distinctive and varied. 



If the creamed mixture is turned into a baking dish, 

 covered with buttered bread or cracker crumbs and 

 browned in the oven, the result is even more pleasing. 



Such a sauce flavored with cheese makes a good and 

 very nutritious gravy to pour over cauliflower and cab- 

 bage or to serve with boiled rice or hominy or poured 

 over toast. 



CREAMED VEGETABLES 



In creaming vegetables the proportion is usually 1 

 cup of sauce to 2 cups of vegetables. Potatoes, as- 

 paragus, cauliflower, boiled onions, beans, and carrots, 

 beets or peas are all delicious served in this way. 



