The practical cookbook

Baked Indian pudding. Additional ingredients: | c. molasses, 3 tb. butter. Scald 3 c. of the milk and pour it over the meal, molasses, butter, and salt. Cook in double boiler till mixture thickens, then turn into a buttered baking-dish. Add the remaining cup of milk (cold), without stirring. Bake \\ hr. in a slow oven, i egg may be added with the cold milk if desired. FLOUR Source. Made from seeds of various grains, commonly wheat. Food Value. Contains starch and protein. Cost. Flour, 4^ per lb, 4 c. = I lb. M.K T^.. BUT- Salt ™ 0... W.r.. Stock p.,.= _ l.b. 2tb. Jtsp irtsp — -_ White sauce (thin) . . I c. iHb. Stb. itsp itsp — — — White sauce (medium) I c. 2tb. ttsp itsp — — — White sauce (thick) . I c. ,tb. litb. ttsp. itsp — — — Brown sauce . . , . — 4tb. 2tb. ttsp. itsp Itsp. — I c. Tomato sauce . . . — 2tb. I tb. *tsp. ttsp Itsp. — I c. Tomato cream sauce . 2tb. Itb. itsp itsp - General Directions. Milk must be scalded and other liquids hot, except in Wkite sauce, Method 2. The kind of stock to be used is indicated by the name of the recipe. Use bread flour for thickening. Drawn-butter sauce. Mix flour with salt and pepper. Melt butter, stir in flour, then add water, ^ at a time. Boil sauce with every addition of water, beating each time until smooth. d,:...l,CjOO^:;Ic Parsley sauce. Add i tb. chopped parsley to Drawn-butter sauce. Egg sauce. Add I hard-cooked egg, sliced, to Drawn-butter sauce. White sauce (thin, medium, or thick). These sauces vary in thickness, and any one of them may be made by any of the following methods and used according to individual preference wherever a recipe calls for white sauce. Method I. Melt butter in a saucepan and stir in the flour without removing the saucepan from the stove. Add J of the milk, stir until the mixture boils, then beat until the sauce is perfectly smooth ; add another third of the milk and repeat the stirring and beating ; then add remainder of milk, and when the sauce boils, season as required. This method develops the flavor of the sauce better than Method 2 and Method j. Method 2. Melt butter in a double boiler, stir in the flour. then add the milk {cold). Stir constantly till sauce thickens. Add seasonings. Method J. Scald | c. milk and mix the flour with remainder of the milk before adding hot liquid. Cook at least IS min. in double boiler, stirring until thick. Butter and seasonmg should be added last. This method of making is considered better for those of weak digestion. Mock kollandaise sauce. Make like White sauce {medium), Method I, using 2 tb, butter instead of i tb. Just before removing from fire add yolk of i egg mixed with a little of the sauce, and when ready to serve, stir in \ tb. lemon juice. Cheese sauce. Add to White sauce (medium). Method 2, \c. chopped cheese and stir until melted. Brown sauce. Butter and onion should be cooked g min., then flour added and browned ; add liquid J at a time, as for While sauce, Method i. Onion may be omitted if desired, and I tsp. vinegar, catsup, or Worcestershire sauce added. Sauce piquante. Add to Brown sauce I tb, chopped cucumber pickles, I tb. vinegar, i tsp. walnut catsup, and i tsp. capers. D,....L,C.oo8lc Tomato sauce. Make like Brown sauce (p. 30), but do not allow butter to brown. Tomato cream sauce. Additional ingredient : -^ tsp. soda. Add the soda to the hot tomato stock, and when bubbling ceases, stir the tomato, a little at a time, into a white sauce made from the remaining ingredients. Yeast Bread and Rolls