a drawn butter
sauce, made with cornstarch or with any good milk or cream dressing,
then cover with bread or cracker crumbs or leave plain to brown in oven.
Bake from twenty to thirty minutes.

SCALLOPED FISH, No. 1

Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
and pepper; add a layer of cold cooked rice, dot with butter; repeat and
cover with cracker or bread crumbs. Bake fifteen to twenty minutes.

SCALLOPED FISH, No. 2

Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
crumbs, parsley, salt, butter and pepper; repeat. Cover with white
sauce, using one tablespoon of flour to two tablespoons of butter and
one cup of milk. Sprinkle top with buttered bread crumbs and bake.

*SAUCES FOR FISH AND VEGETABLES*

These sauces are made by combining butter and flour and thinning with
water or other liquid. A sauce should never be thickened by adding a
mixture of flour and water, as in that case the flour is seldom well
cooked; or by adding flour alone, as this way is certain to cause lumps.
The flour should be allowed to cook before the liquid is added.

All sauces containing butter and milk should be cooked in a double
boiler.

If so desired, any neutral oil--that is, vegetable or nut oil--may be
substituted for the butter called for in the recipe.

Care in preparation of a sauce is of as much importance as is the
preparation of the dish the sauce garnishes.

DRAWN BUTTER SAUCE

Melt two tablespoons of butter and stir in two tablespoons of flour. Add
carefully one cup of boiling water, then season with one-half teaspoon
of salt and a dash of pepper and paprika.

Many sauces are made with drawn butter as a foundation. For caper sauce
add three tablespoons of capers.

For egg sauce add one egg, hard-boiled and chopped fine.

BEARNAISE SAUCE

There are several ways of making Bearnaise sauce. This is one very
simple rule: Bring to the boil two tablespoons each of vinegar and
water. Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the fire,
add salt and pepper to season, and four tablespoons of butter beaten to
a cream, and added slowly.

*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four
tablespoons of oil and four of water. Add a cup of boiling water and
cook slowly until thick and smooth. Take from the fire, and add minced
onion, capers, olives, pickles, an