Cream, or White Sauce

Ingredients

• one cup of milk
• two tablespoons of flour
• two tablespoons of butter

Method

1. 1

   Heat milk, rub flour and butter to a paste, thin with hot milk, add to the rest, and cook until thick.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 20. The excerpt below is the record exactly as published.

two tablespoons of flour. When “bubbly” add hot milk from which onion and spice have been removed. Let this boil up once, add the well beaten yolks of two eggs and sea- s0n with salt and pepper, Put a layer of this sauce on the bottom re hae eae or ramekin, then a layer of the salmon and more ce. Sprinkle with buttered crumbs and b ron le Mrs, G. K. Smith. rown in the oven. THE TWIN-CITY HOUSEWIFE thirty-three Marbled Salmon Cook to a paste, one cup of milk, one-half cup bread crumbs, but- ter size of an egg, a little lemon juice, salt and pepper. Add to this one and a half cups salmon chopped in small pieces. After it is eold fold in well beaten whites of four eggs. Sauce: Heat one cup milk to boiling point. Thicken with one tablespoon each of flour and butter rubbed together; add one table- spoon tomato catsup and one well beaten egg. Cook a few minutes and serve hot.—Miss Jennie Bingham, Statesville. Baked Shad, No. 1 Clean, wash and dry the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put it in baking pan with a cup of hot water and bake one hour. Baste often with butter and water. Sauce: Boil the gravy with a tablespoon of catsup, one of brown flour wet with cold water, the juice of one lemon. Some think it improves the flavor to add a glass of sherry. Garnish fish with slices of lemon.—Mrs. J. W. Hanes. Baked Shad, No. 2 Remove scales, fins, end of tail, and eyes, split on lower side, clean thoroughly and put in cold place until ready to use. Gash on each side of backbone downwards a couple of inches about two or two and a half inches apart having gashes on one side come between those on the other. This will keep skin from splitting and be an aid in serving. Fill these gashes and the eye cavities with stale crumbs and bits of parsley. Stuff, sew up with coarse thread and dredge with flour. Put two or three slices of bacon in a narrow baking pan. Place fish in pan in shape of letter S, with the split side resting on bottom of pan. Unless a very narrow pan is used it will be necessary to prop fish up in some way to keep it from falling to one side. When it begins to cook, baste with a cup of hot water in which a tablespoon of butter has been melted. For a four to six pound fish, one hour will be required for baking. Serve with potato balls, broiled tomatoes, and Hollandaise sauce. Garnish with parsley and sliced lemon. Stuffing: (Sufficient for a fish weighing four to six pounds.) One and a half cups cracker or bread crumbs, preferably the latter, one- fourth teaspoon each of salt and black pepper, and a dash of cayenne, one teaspoon each chopped onions, parsley, capers and sour pickle, one-fourth cup melted butter or two tablespoons melted butter and one of chopped breakfast bacon. This makes a dry crumbly stuffing. If a moist one is desired, add one beaten egg or one-fourth cup hot water.—Domestic Science Teacher, Salem College. Shrimp Wiggle One can shrimps, two cups canned peas (petits pois) one-half tea- spoon each of salt, Worcestershire sauce, and catsup, four tablespoons butter, one and a half cups milk, two tablespoons flour, and one-eighth teaspoon each paprika and Tabasco sauce. Melt butter; add flour, then milk, the seasoning and lastly the shrimps and the peas drained from the liquor. This may be made in chafing dish and served either in ramekins, pate shells, or on squares of toasted bread or crackers.— Mrs. Aaron Adler Meyers. thirty-four THE TWIN-CITY HOUSEWIFE Dauces--IPeats and Hish Cranberry Sauce One pound of cranberries, one-half pound sugar, one-half pint water. Wash berries thoroughly and scald ten minutes. Then put in saucepan with sugar and water. Cover and boil from seven to ten minutes, occasionally shaking the vessel; do not stir—Mrs. EH. J. Lott. Frozen Cranberries Boil two quarts of cranberries till soft; strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffy-beaten whites of four eggs, freeze—Miss Ida C. Hinshaw. Cream, or White Sauce Heat one cup of milk; rub two tablespoons each of flour and but- ter to a paste, thin with a little of the hot milk, add to the rest of the milk and cook in double boiler until the consistency of thick cream. Season to taste with salt and pepper.—Miss Mamie Dwire. Drawn Butter Sauce Melt two tablespoons of butter

Cook this with the app: pantry check, scaling, and the assistant.