The distinctive touch French chefs are noted for in their meat and fish dishes is often due to the sauce accompanying them. Any careful American cook can acquire the same reputation for skill by following the suggestions to cook thoroughly and season distinctively. FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES Thin Sauce 1 tbsp. fat, 1 tbsp. flour to ½ pt. liquid Medium “ 2 tbsp. fat, 2 tbsp. flour to ½ pt. liquid Thick “ 3 tbsp. fat, 3 tbsp. flour to ½ pt. liquid =Method of Preparation=—Melt fat, add flour, stir until smooth. Add liquid gradually, stirring constantly. Place over hot water until the starch is well cooked and the sauce is smooth and of the desired thickness. Season to taste. _For variety, serve some of the extra meat portions each week—see page 15_ HOW TO COOK POULTRY (_See pages 13 and 40_) SELECTION OF YOUNG FOWL The flesh of young fowl is smooth. The claws and feet are usually light yellow in color and are very supple. A breastbone which bends easily indicates young fowl. Fowl should be plump, but not over plump. If fowl is exceptionally fat at the crop, it indicates large inner organs. They weigh heavily, and therefore are poor purchases. PREPARATION FOR COOKERY Care should be taken that the fowl is drawn and thoroughly cleansed. This is often attended to by the local butcher, but special care and attention is also needed in the home. The pin feathers must all be removed and the fowl singed. All blood clots, portions of lungs, etc., should be removed. Hold fowl under faucet, and let water from faucet rush through it to remove any clinging portions. TERMS USED IN SELECTING FOWL Chicken—Term applied to fowls under ten months. Broilers—Young spring chickens about six months old. Fowl—Term including chicken, turkey, goose and duck. Pullet—Young hen. Term including fowl up to the age of one year. Capon—Specially fattened male chicken. METHODS OF COOKING ROASTING Chicken and turkey being dry meat, require frequent bastings. The grease which accumulates in the roasting of geese must be poured off from time to time. This should be clarified and carefully saved for use in pastries and as spreads. Strips of salt pork or bacon if placed across turkey or chicken baste the fowl as well as flavor it. STEWING Older fowl is best when stewed. The fowl should be put into boiling water, seasoning added, and gently cooked at the simmering point for several hours before the vegetables are added. Cook until the meat is very tender. Add dumplings the last twenty minutes. BROILING Fowl that is to be broiled should be brushed well with oil and allowed to stand in cool place some time before broiling. Sprinkling with lemon juice also tends to make it tender as well as flavors the fowl. Strips of bacon laid across the top baste the fowl. Turn frequently to insure thorough cooking. FRYING