6. Mix molasses, sugar and seasonings with 1 c. boiling
water; pour over beans; add enough boiling water to cover
beans.
7. Cover; bake in a slow oven 6 to 8 hours; uncover last
hour to brown the top.
Note. — Add water as needed during cooking, or add
stewed and strained tomatoes or tomato catsup during last
hour of cooking.
CANADIAN COOK BOOK
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NOTES
CHAPTER V.
SAUCES FOR FISH, MEAT AND
VEGETABLES
Many sauces are made according to the method for
White Sauce or Brown Gravy and have therefore been tabu-
lated for convenience.
Melt the butter; blend in the flour and seasonings; add
milk gradually; stir and cook until thick.
Note. — This sauce is of medium thickness, suitable for
serving on vegetables, fish, meat, etc.
BROWN GRAVY.
2T.
3 tb. flour.
^ T. salt.
f.g.
f.g. pepper.
2T.
2 tb. fat.
1 c. stock or boiling water.
1. Add flour and seasonings to fat, in the pan in which
meat was cooked.
2. Stir over heat until the flour is browned.
3. Add 1 c. boiling water or stock.
A. Cook until thick; strain.
WHITE SAUCE.
2 tb. flour.
y2 T. salt.
ltol3^T.
f.g. pepper, white or cayenne.
1 to 2 tb. butter.
1 c. milk.
97
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TOMATO SAUCE.
l^c. canned tomatoes.
1 c. water.
2 cloves.
2 allspice berries.
2 pepper berries,
piece bay leaf.
2 sprays parsley.
1 slice onion.
3 tb. butter.
4 tb. flour.
1 T. salt.
3^ T. pepper.
✪ Vegetable Bake
Page 30 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
6. Mix molasses, sugar and seasonings with 1 c. boiling water; pour over beans; add enough boiling water to cover beans.
7. Cover; bake in a slow oven 6 to 8 hours; uncover last hour to brown the top.
Note. — Add water as needed during cooking, or add stewed and strained tomatoes or tomato catsup during last hour of cooking.
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CHAPTER V.
SAUCES FOR FISH, MEAT AND
Many sauces are made according to the method for White Sauce or Brown Gravy and have therefore been tabulated for convenience.
Melt the butter; blend in the flour and seasonings; add milk gradually; stir and cook until thick.
Note. — This sauce is of medium thickness, suitable for serving on vegetables, fish, meat, etc.
BROWN GRAVY.
2T.
3 tb. flour.
^ T. salt.
f.g.
f.g. pepper.
2T.
2 tb. fat.
1 c. stock or boiling water.
1. Add flour and seasonings to fat, in the pan in which meat was cooked.
2. Stir over heat until the flour is browned.
3. Add 1 c. boiling water or stock. A. Cook until thick; strain.
WHITE SAUCE.
2 tb. flour. y2 T. salt.
ltol3^T.
f.g. pepper, white or cayenne. 1 to 2 tb. butter. 1 c. milk.
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4 c.
piece
piece
piece
VAT.
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f.g.
TOMATO SAUCE.
l^c. canned tomatoes.
1 c. water.
2 cloves.
2 allspice berries. 2 pepper berries, piece bay leaf.
2 sprays parsley. 1 slice onion.
3 tb. butter.
4 tb. flour. 1 T. salt.
3^ T. pepper.
Records on this page
Vegetable BakeTomato Sauce