Cream Sauce

Ingredients

• one cupful of milk
• a dash of cayenne pepper
• celery salt
• one tablespoonful of flour
• one tablespoonful of oil

Method

1. 1

   Heat milk with cayenne and celery salt to boiling point.

2. 2

   Cream flour and oil, then add to simmering milk.

3. 3

   Stir until smooth.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 29. The excerpt below is the record exactly as published.

CREAM SAUCE. To one cupful of milk add a dash of cayenne pepper and celery salt. Allow it to come to the boiling point. Now take one tablespoonful each of flour and oil. Cream it well and add to the milk as soon as the latter begins to simmer. Stir in well and until smooth. BREAD SAUCE. Cook in double boiler for thirty minutes two cupfuls milk, one-half cupful toasted bread crumbs, and one small onion. Remove onion and add a little salt and cayenne pepper, then one tablespoonful olive oil, or one tablespoonful cocoa- nut butter creamed with one teaspoonful peanut butter. TOMATO SAUCE. Take a pint of tomato liquor to the scalding point ; add the juice of one onion, one or two bruised leaves of bay, a pinch of salt and sugar. Boil all together for five minutes, then strain and add a pinch of saleratus. Mix one table- spoonful of whole-wheat flour with one tablespoonful of olive oil and when well blended stir it into the tomato juice, and boil until thickened into the consistency of cream. May be thinned with milk or cream to suit taste. ITALUN DRESSING. One-half teaspoonful each of salt ^nd mustard, three dashes of cayenne pepper or five dashes paprica, creamed 56 with six tablespoonfuls of olive oil and three cloves of macerated garlic ; stir and add slowly two tablespoonfuls of sour red wine, one tablespoonful lemon juice. SWEET TOMATO SAUCE. Boil for one hour four tomatoes, with sufficient water to cover, together with one small onion, one tablespoonful sugar, one tablespoonful lemon juice, a pinch of mustard, ginger, and cinnamon, two sprigs each of parsley and pep- permint; then strain. Brown one tablespoonful flour in two tablespoonfuls cocoanut butter or olive oil, and add to above juice. Boil until slightly thickened. TOMATO SAUCE. Fry to a golden brown one finely-chopped onion in two tablespoonfuls cocoanut butter, then add one tablespoonful flour; after flour has browned stir in gradually one cupful sweet milk and one-half cupful clear tomato juice. Cook until it thickens, then flavor with one teaspoonful peanut butter creamed with a little milk. SWEET SAUCE. Mix two tablespoonfuls cornstarch with one cupful sugar, add one cupful cold water. Put in saucepan, set on fire and cook until it is clear and thick, then add one table- spoonful cocoanut butter, or olive oil, and flavor to suit taste. As this sauce is a combination of three forms of carbon, its frequent use is not advised. Do not substitute creamery butter, or other animal fats, for the vegetable oils given. BROWN SAUCE. Brown in oven one tablespoonful flour and mix to smooth paste with a little cold milk, add to one pint boiling milk or cream and cook for ten minutes ; add one cupful strained stewed tomatoes and mix thoroly. BROWNED SAUCE. To two tablespoonfuls of flour

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