Cream Sauce

Ingredients

• One table-spoonful of flour
• One pint of milk
• One-half tea-spoonful of salt
• One-quarter tea-spoonful of pepper
• a table-spoonful of butter

Method

1. 1

   Rub the flour and butter to a cream; heat the milk, and gradually add it to the butter and flour.

2. 2

   When smooth, return all to the pan in which the milk was heated, and boil two minutes, stirring all the time; then add the salt and pepper, when the sauce is ready to use.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 143. The excerpt below is the record exactly as published.

One table-spoonful of flour. One pint of milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. Rub the Hour and butter to a cream ; heat the milk, and gradually add it to the butter and flour. When smooth, return all to the pan in which the milk was heated, and boil two minutes, stirring all the time ; then add the salt and pepper, when the sauce is ready to use. OMELETS. 327 OMELETS. Nothing is more simply made than an omelel, yet comparatively few cooks can make one properly. The eggs either stick to the pan or are overdone and tough. Much stress is laid in many cook-books upon the neces- sity of an omelet-pan, but any smooth iron frying-pan that ia not too small for the number of eggs used will do equally well. There is also much said about the pro- fessional manner of tossing the omelet, shaking the pan, etc., that bewilders the unexperienced and renders the viodiis operandi apparently very difficult. We give here a recipe for omelet that has never been known to fail, and is simple enough for any one to follow. For those who care for a more elaborate mode of work there are many books that will explain the difficulties to them, but this recipe is given for those not yet skilled in work of this kind. For a family of five, allow five eggs. Beat the whites to a stiff froth on a large plate ; place the yolks in a good-sized earthenware cake bowl, and beat them well, adding a spoonful of the. beaten whites to make them more frothy. Turn the whites into the bowl containing the yolks, adding half a tea-spoonful of salt and a very little pepper, and mix all well together. Place a table- spoonful of butter in a frying-pan, or an omelet-pan if there is one, and when quite hot, so that the butter is commencing to brown, turn in the eggs. Do not keep them in this heat more than a minute ; then set the pan on the top grate in a hot oven to finish the cooking. If the oven is at the right heat, the omelet should be done in five minutes. Take the pan out, slip a knife under the omelet to loosen it on all sides, fold 328 THE PATTERN COOK-BOOK. one side upon the other, and send at once to the table. This may be termed a baked omelet by professional, cooks, but it is one that is certainly worthy of note, for lighter and better omelets cannot be found anywhere thani in those households in which these directions have beeni the rule for years in the preparation of this simple and delightful article of food. OMELET SOUFFLE. Six eggs. Three table-spoonfuls of pulverized sugar. One-half tea-spoonful of orange water, vanilla or lemon. Beat the whites of the. eggs to a hard froth. Put the yolks of three eggs in a bowl with the sugar and flavor- ing, and beat them well. Add the whites, mix quickly, and pile the mass as high as possible on a well buttered baking-dish. Smooth the top of the mound, make a slit down the center and at the sides, and bake fifteen min- utes in a moderate oven. At the end of this time the souffle should be of a fine yellow shade. Sprinkle with powdered sugar and serve at once. FRIED OMELET. This is a convenient way to make an omelet where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying. Six eggs. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. One cupful of milk. OMELETS. 329 Beat the eggs until light and foamy, and add the other ingredients. Fry a spoonful at a time in a hot frying- pan or on a pancake griddle, having the pan or griddle well buttered. When done, roll each omelet quickly like a French pancake, and serve. OTHER OMELETS. A great many dishes -can be made from the simple, plain omelet, not only for breakfast uses but also for desserts at dinner. Most of the additions are made to the omelet just before it is folded and while the top is moist and readily receives the different ingredients OYSTER OMELET. Heat eighteen oysters in their own liquor, skim them carefully, and stir in with them a table-spoonful of butter

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