2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1/2 c. milk 1/2 c. water in which vegetable was cooked
Melt the butter, add the flour, salt, and pepper, and pour into this the heated liquids. Cook until the mixture thickens. Pour over the drained vegetable and serve hot.
1/4 c. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1 c. hot water
Melt the butter, add the flour, salt, and pepper, and pour into this the hot water. Boil for a few minutes and serve.
1/3 c. butter 1 Tb. flour 1/4 tsp. salt 1/2 c. boiling water 1 egg yolk 2 Tb. vinegar or lemon juice
Melt the butter, add the flour, salt, and water, and cook until the mixture thickens. While still hot, pour over the slightly beaten egg yolk, beating constantly to prevent curding. Add the vinegar or lemon juice. Serve with vegetables that have been boiled in salt water.
2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 3/4 c. milk or sweet cream 1/4 c. vinegar
Melt the butter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then add the vinegar, stirring rapidly, and serve hot.
1-1/2 c. stewed tomatoes 1 slice onion 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper
Heat the tomatoes with the onion and force through a sieve. Melt the butter, add the flour, salt, pepper, and the strained tomatoes. Cook together until thick, remove, and serve hot with a vegetable.
1/3 c. butter 1 Tb. chopped parsley 2 Tb. lemon juice 1/4 tsp. salt Dash of pepper
Melt the butter and add the chopped parsley, lemon juice, salt, and pepper. Mix well, and allow the whole to boil, but not to brown. Pour over the vegetable and serve.
1/2 c. butter 1 Tb. chopped parsley 1/2 tsp. salt Dash of pepper
Heat the butter in a saucepan until it is well browned, and then add the parsley, salt, and pepper. Allow the sauce to become hot, but not to boil. This is an excellent sauce to use over new potatoes or diced vegetables, such as turnips or carrots.
41. ASPARAGUS is a vegetable that consists of the shoots of the plant, which are eaten before the blossoms develop. It grows quickly and is very tender if the shoots are clipped at just the right time after they appear above the ground. It comes early in the spring, being about the first green vegetable that gets into the local market, but its season is comparatively short. It does not keep long after it is purchased and is better when it is used at once. If asparagus must be kept for any length of time, it should be stored in a cool, damp place.