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Thickening of Farinaceous Substances

Occasionally arrowroot, ground rice, or flour without butter, is used to thicken soups and sauces. In this case put the thickening substance into a basin, moisten gradually with a little cold stock, water, or milk, and beat it with the back of a spoon until no lumps are to be found in it. With one hand pour this batter into the soup or sauce, which should be boiling quickly at the time, and with the other stir it briskly. Let it boil for a few minutes, and it will be ready for serving. Invalids and persons of delicate taste often object strongly to butter in their sauces.