A laboratory manual of foods and cookery

1 tsp. 1 c. Method : French Melt butter, add flour. Add milk, stirring constantly to prevent lumping or burning. Cook until mixture has thoroughly boiled. Add salt and pepper. If made in quantities of more than 2 c., a double boiler should be used in order to prevent burning or scorching. Hygienic Make a paste of flour and milk. Cook in a double boiler for 30 minutes. Just before serving add butter, salt, and pepper. " Hygienic " white sauce is supposed to be more easily digested than that made by the French method as the starch is more thoroughly cooked and butter not cooked. The French method is more commonly used, however. Uses of White Sauce Cream soups Custard for fillings and ice creams Creamed vegetables and oysters Gravies Croquettes Souffles Variations Addition of eggs, cheese, fruit juices. Creamed Vegetables 2 c. vegetable i c. white sauce II Scalloped Vegetables 2 c. vegetables i c. white sauce II i c. buttered crumbs (See rules for scalloped dishes below) NOTE : J c. grated cheese may be substituted for buttered crumbs. SCALLOPED DISHES General Rules 1. The crumbs used for scalloped dishes are prepared from the inside of stale bread. Crumb the bread by grating, or by rubbing two pieces together. 2. Place the food material in two layers, using one quarter the amount of crumbs on the bottom of the dish, one quarter in the middle, and the remaining half on the top of the dish. 3. Butter the baking dishes and shells. 4. A moderate oven is best used in the baking. Crumbs for Scalloped Dishes Ingredients : i c. crumbs white pepper or cayenne | tsp. salt i tbsp. butter Method : Melt the butter in a baking dish, remove from fire and stir in seasoned crumbs lightly, using a fork. Scalloped Tomatoes Ingredients : i can or i qt. tomatoes i tsp. salt 3 c. crumbs J tsp. pepper 3 tbsp. butter Method : Prepare according to rule and bake one half hour covered; then uncover to brown crumbs. Scalloped Apples Ingredients : 3 c. crumbs \ tsp. nutmeg 3 tbsp. butter \ tsp. cinnamon 3 c. sliced apples \ lemon, juice and rind ^ c. sugar \ c. water Method : Mix sugar and spice. Prepare according to the rule and bake one hour, covered ; then uncover to brown crumbs. The water must be added before the top layer of crumbs. If the apples are tart, the lemon juice may be omitted. More water may be needed if the apples are not juicy. CREAM SOUPS Cream of Asparagus Soup Ingredients : i bunch asparagus cubed 4 tbsp. flour i qt. boiling water i| tsp. salt 4 tbsp. butter pepper i pt. milk Cream of Celery Soup Ingredients : i^ c. celery cubed 4 tbsp. flour i pt. boiling water ^ tsp. salt 4 tbsp. butter i pt. milk pepper Cream of Chicken Soup Ingredients : i qt. chicken stock 4 tbsp. flour i pt. milk | tsp. celery salt 4 tbsp. chicken fat salt and pepper Cream of String Bean Soup Ingredients : i can beans 4 tbsp. flour i pt. boiling water i| tsp. salt 4 tbsp. butter pepper i pt. meat stock i pt. milk Cream of Tomato Soup Ingredients : i qt. tomatoes | c. flour i tsp. soda 3 tsp. salt | c. butter £ tsp. white pepper i qt. milk Method : Stew the tomatoes slowly 15 minutes. Strain and add soda while hot. Combine with white sauce. PUREES