A textbook of domestic science for high schools

c. Mix 1 tb. flour with 3 tb. water. Stir each mixture until it is smooth, noting the time required to obtain results. State the proportion of water to be used with flour to form a smooth paste. Boil \ c. water, add some of the boiling water to part (a), stirring constantly. Pour this slowly into the rest of the boiling water, stirring until it thickens and is smooth. Deduce a rule for using starch in the form of a powder, as a thickening agent. Let mixture cool and note how it forms a starch jelly. EXPERIMENT 23. — Method 2. Rub to a smooth paste 1 tb. butter and 1 tb. flour. Boil | c. water, pour part of it on the butter and flour mixture to thin it. Pour this slowly into the rest of the boiling water, stirring until it thickens and is smooth. Deduce a rule for using starch as a thickening agent when some fat is used. EXPERIMENT 24. — Method 3. Melt 1 tb. butter, add 1 tb. flour ; when well mixed, add \ c. milk or water, stirring until it thickens and is smooth. Deduce a second rule for thickening with starch when fat is used. Compare results with those of the two previous methods. Which mixture has the smoothest and richest texture? EXPERIMENT 25. — Brown 1 tb. butter, add l£ tb. flour, and then brown them together ; add | c. water or soup stock, and cook until smooth. Deduce method of making a brown sauce. How would you make a brown gravy for meats ? Compare thickness of liquid with the previous experiments. Is more browned flour required for thickening ? Why ? Meat and Vegetable Sauces are of two general varieties, white and brown, and from these many sauces may be prepared by varying the ingredients and the seasonings. General Method of Making Sauces. — Melt the butter in a stewpan or double boiler, add the flour, and when well mixed, add the liquid. If the liquid is hot, add it one-third at a time, cooking each portion till thick and smooth. If the liquid is cold, it may all be added at once, stirring constantly until it thickens and is free from lumps. Add seasoning. This method gives the finest quality of sauce, but methods of thickening 1 or 2 may be used when the liquid is already combined with the meat or vegetable. PROPORTION OF FLOUR FOR SOUPS AND SAUCES 1 tb. flour (\ to 1 tb. butter) to 1 c. liquid for cream soups. 2 tb. flour (2 tb. butter) to 1 c. liquid for ordinary white sauce. 3 tb. flour (2 to 3 tb. butter) to 1 c. liquid for white sauce for creamed oysters, etc. 4 tb. flour (2 to 4 tb. butter) to 1 c. liquid for white sauce for croquettes, etc. When flour is browned (dextrinized) for brown sauce, the amount used must be increased J tb. for every cup liquid, as browning causes flour to lose some of its thickening power. Cornstarch Pudding Use method 1 of thickening with starch 5 tb. cornstarch 1 pt. scalded milk | c. sugar | ts. salt c. cold milk £ ts. vanilla Scald milk in double boiler. Mix dry ingredients with the cold milk and stir this into remainder of hot milk. Cook fifteen minutes. Add vanilla. Pour into a mold wet in cold water; let stand till cold. Serve with sweetened and flavored cream, with boiled custard, or with cooked fruit. One half square melted chocolate may be added during the cooking.