CREAM SAUCE

When we learn to make and use white sauce, and to cook meat and vegetables, we do not require recipes for creamed chicken, bysters, potatoes, cauliflower or aspara- gus. We only change the sauce, thick or thin, to offset the dry or watery nature of the article we are preparing. Some- times we vary the flour to suit the material. A little onion added to some creamed vegetables improves the taste. And such creamed meat or vegetables may be served plain or on toast, or in timbale cases, or combined with buttered bread crumbs as a scallop, or if white of eggs are added it becomes a souffle.