Cream Sauce

Ingredients

• one tablespoonful of butter
• one tablespoonful of sifted flour
• two teacupfuls of sweet milk

Method

1. 1

   Melt butter, add flour, cook until frothy, then add milk and season to taste.

2. 2

   Bring to boiling point.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 93. The excerpt below is the record exactly as published.

one tablespoonful of butter ; chop up one blade of celery very fine, stir into the meat; make cakes, dip in egg and roll in bread crumbs and fry in boiling lard. 176 THE NEW ANNIE DENNIS COOK BOOK Caviar Sandwiches Butter a thin slice of bread with oil mayonnaise, then on this place a crisp lettuce leaf. On the lettuce place a very thin slice of Roquefort cheese and on this a layer of caviar, a slice of Spanish pepper, a second lettuce leaf, and then the bread, buttered with the oil mayonnaise. Irish Potato Croquettes Boil, mash, season and cream, four large potatoes ; make into balls or cakes and fry in boiling lard ; when done, place on brown paper, to absorb as much grease as possible. Keep warm until served. Add finely minced chicken, ham, veal or pork, if liked. Ham or Fresh Pork Croquettes Boil, mash, season with butter, salt and pepper and cream, three or four large Irish potatoes. Stir into them one teacupf ul of finely chopped, cold boiled ham, or cold boiled fresh pork (only the lean meat). Make into cakes and fry in boiling lard. Salmon Croquettes Take equal parts of canned salmon (after drawing off the oil) and mashed potatoes ; season with salt and pepper, dip in egg, roll in biscuit crumbs, and fry in boiling lard. Serve immediately. Cod Fish BaUs For codfish balls, take two cupfuls of pickled codfish (salt) two cupfuls of mashed potatoes, one teaspoonful of butter, one-fourth cupful of sweet milk and some pepper. Pick the codfish into small pieces, soak it in €old water for half an hour, then drain and pour over it enough boiling water to cover ; cook fifteen minutes. Drain and press out all water, then mix with potatoes, which should be well beaten ; add all the other ingredi- ents and beat well. Form into balls, roll in beaten egg, then in bread crumbs and fry in boiling lard. THE NEW ANNIE DENNIS COOK BOOK 177 Rice Croquettes Take one teacupful of boiled rice, warm or cold, and one-half a cupful of cracker or bread crumbs, two or three eggs well beaten and salt to season. Mix the rice and crumbs in the eggs, with the salt, make into small balls and fry in boiling lard. When done, place for a few minutes on brown paper to absorb the grease. Green corn croquettes are made the same way, sub- stituting corn for rice. Fish Croquettes Rub together one tablespoonful of flour and one of butter, and stir into half pint of boiling milk. Add a teaspoonful of finely chopped parsley and a quarter of a teaspoonful of onion juice. Cook this paste until it is thick, add two cupfuls of cold boiled fish and boil up again. Remove it from the fire, season it with pepper and salt. When cold, make into balls, or cylin- ders, dip in beaten egg and bread crumbs and fry in boihng lard. Serve on a napkin. Breakfast Bacon Slice very thin, place on a broiler and cook, not too fast, until crisp and just a light brown. Cream Cheese Sandwiches One cream cheese, one-half teacupful of pounded peanuts, one tablespoonful melted butter, one-half tea- cupful of cream; salt and pepper. Make a paste of these ingredients, and spread a thin layer between slices of bread. Plate Sandwiches Spread between thinly buttered slices of fresh bread, grated cheese and a layer of finely chopped dates. Caviar Sandwiches Place between thin slices of buttered bread a layer of caviar, salted to taste. 178 THE NEW ANNIE DENNIS COOK BOOK Cucumber Sandwiches Slice thin large cucumbers. Place slices between bread, cut in round slices that have been spread with mayonnaise. Raisin Sandwiches One cupful of seeded raisins, one-half cupful of walnuts. Chop raisins and nuts fine and mix with enough mayonnaise dressing to fonn a paste. Spread between buttered bread. Haw to Cook Bacon Lay thin slices on a bacon rack, place in the oven and broil until brown. Cooked this way, the bacon does not crinkle. Tomato Sandwich Cut thin slices of white bread round, just a bit larger than the tomatoes. After spreading the bread with mayonnaise, place a slice of peeled tomato be- tween the slices. Cheese Dreams Spread a thin layer of American cheese or Swiss cheese between thin slices of white bread cut round. Fry in hot butter a light brown. Serve hot. Deviled Chicken Sandwiches Cover thin slices of bread with fresh crisp lettuce leaves. Spread with deviled chicken, garnishing with olives stuffed with pimentoes. Salmon Sandwiches Pick the salmon to pieces, season with mayonnaise, salt and pepper. Spread on slice of bread, put thin slices of cucumber on this, and then another slice of bread with mayonnaise. Put together and serve. THE NEW ANNIE DENNIS COOK BOOK 179 SAUCES FOR MEATS, ETC. Drawn Butter Take a teacupful of fresh butter, mix with it a half teacupful of flour, add a pint of hot water. Set the tin vessel containing this mixture in a large one of boiling water. Shake it constantly until it is melted and begins to simmer. Let it boil up once, then re- move from the fire. Cream Sauce Melt one tablespoonf ul of butter ; when hot and bub- bling, add one tablespoonf ul of sifted flour; cook until frothy, stirring constantly. Add slowly, two teacup- fuls of sweet mil

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