MELTED BUTTER.

Dominion, Volume 2, Issue 444, 1 March 1909, Page 3

MELTED BUTTER.

Melted butter is a sauce dear to the heart of every English cook, says "The Queen," but from the earliest she 1 should be made to realise that this is not simply a past}' mixture of flour and water or milk, with a little bntter added, and sent to tablo with lumps' of uncooked flour' in it, but that it requires . a certain amount of care and trouble, just as much as tho .more ambitious sauces, then, • too, without knowing' the name perhaps at first, she can be taught to make white rcux as follows: Melt)4oz. of butter over the fire, then sprinkle in 4oz. of line dried and sifted flour, and allow it all to cook gently together for twelvo to fifteen minutes, by which time it ivill have formed a smooth, even paste; then pour it into- a perfectly clean jar, seasoning it with a little s&lt, cover down with'a sheet of white, paper, and keep it in a cool place till wanted. This will keep for s'overal days, in winter especially, but on no account must it be kept too long, or it will have a slightly musty taint; which will affect everything with which it comes in contact. Once tha 'method of making this is properly grasped, the foundation for all white sauces has been arrived at. This roux only requires to be boiled up with a little milk or water and seasoned with pepper and a squeeze of lemon juice, and at the last; just'beforo serving, stir in }oz. of butter broken up small, being careful to sec that each piece is dissolved before adding the neit, to produce a most excellent sauce. A white sauce made in this way will bo a revelation to many who do riot >eem'to consider it pooible to get properly made samces at home. If there is no ro'ux' at hand, make the" melted butter a follows: Melt 2oz. of better in a, perfectly clean pan, then dust in by degrees from _loz. to. 2oz. of flour, according to .the'richness of the sauce desired, and when tho flour has been thoroughly absorbed, and a smooth, even paste is formed so that' the sauce can be lifted clean iror the pan, pout in gradually half a pint of water, stirring this steadily the whole time'to prevent lumps from forming; if it should get'too' thick,', stop adding any more liquid, beat it all iip- with a wooden spoon, and only resume adding the -water when it is once more reduced to" a smooth, oven paste. When the water has all been added, allow it to boil together for. ten to twelvo minutes, stirring it'now and again to ensure tiie flour-being properly cooked. If for a very particular occasion, it may be tammied. or rubbed' through a fine hair siove, but this, is by no means necessary for ordinary ■ domestic use. Add at the last tho fcmcil juice, pepper, and butter as above. A most praiseworthy white sauce can be made by-using boiling mill; instead of water, finishing it at ' the* last with a spoonful' of ; crerim instead of the butter, and being caroful not to ovorscason it n'ith mace.

'"The woman's movement in Great Britain is the biggest thing in British politics tocßiy.'' s?ys Mrs. Snowden in "Marsh's Magazine " "It has brought together in the most wcrlcrful man.ner the women of all classes and conditions. Tho countess and the little factory girl walk side by side and work band in hand for the cause. The woman of great wealth thinks . herself privileged to servo tinder tho direction of tho penniless organiser. ..The educated woman speaks on platformsValong with the unlettered pleader for the uplifting of her sox. No servico is too mean, no sacrifice too great, no burden too heavy for these noble souls united in the attempt to achieve one great purpose."