Domestic science (1914 text-book)

4. Put the seasoned flour in the butter, mixing thoroughly. 5. Add the milk, stirring briskly all the time. 6. Stir until the sauce boils. 7. Add the prepared potatoes to the sauce and serve hot. I cup milk I tp salt case knife tablespoon sieve (Flour packs in the bin Fig. 16.— Sifting Flour Digitized by Google Principles: Flour contains a great deal of starch. You have already learned that moist heat causes the starch grains to swell; it is this swelling that thickens the milk in the white sauce. Mixing the flour with the melted butter separates each little particle of flour from its neighbor, so that each will be completely surrounded by the liquid as soon as the milk is Fig. 17.— Holding Fork in Improper Position added. If the butter and flour are not thoroughly mixed before adding the milk or the sauce is not stirred during the cooking, It will be lumpy. Serving: When served at a meal, luncheon or dinner, potatoes with white sauce (also known as creamed potatoes) are usually placed on the table in one dish, unless the dinner is served from the pantry, and served on the plate with the meat. They should be eaten with a fork. Table manners: The knife and fork when used for cutting should be held as here shown f the handles in the hollows of the hands, not as shown in Fig. 17. Setting the table: When knives are needed, as for a formal dinner or when uncut meat is served, the forks should be placed at the left of the service plate, as many as are Fig. 18. — Holding Fork Properly needed before the dessert, in the order they are to be used, beginning at the extreme left. All the tines should be turned up. Digitized by Google This order will be as follows (if the hostess is so fortunate as to possess the different kinds): 1 (at left) oyster; 2, fish; 3, meat; 4, salad. If there are not too many courses so that there is a great display of silver, the dessert fork may be placed on the table with the others at the beginning, next to the service plate. Cleaning up: Soak the granite pan and stirring spoon in cold water. Proceed as directed in previous lessons. What has been learned: Flour contains much starch. Thorough mixing and constant stirring prevent lumpy sauce. The starch thickens a liquid when heat is applied. Fig. 19.— Forks at Left of Service Plate Lesson Vm White Sauce (Two) Materials used: Same as in Lesson VII Utensils needed: Same as in Lesson VII cup and plate Work to be done: 1. Sift a sieve full of flour into a plate. 2. Measure the flour asdirected inLesson VII, and place in cup. 3. Add I tb milk to the flour and mix to a paste. (If too much milk is added at first, the mixture will be lumpy.) 4. Add another J tb milk and mix well. 5. Add 1 tb milk and mix. 6. Add enough milk to make the mixture like thin cream. Mix well. Digitized by Google 7. Pour the rest of the milk into the saucepan and heat. 8. Add the flour and milk mixture, stirring constantly until it boils. 9. Just before taking from the fire, add the butter, salt, and pepper. Principles: The little grains of flour must be separated from each other if the sauce is to be smooth and free from lumps. This is accomplished by adding a very little milk to the flour until a thick paste is formed. The friction between the mixing spoon and the flour mixture is sufficient to crush any liunps that may be formed. As more liquid is added, the grains are separated still more, until when the mixture reaches the thickness of thin cream it may be easily poured into the heated milk.