Cream Sauce (No. 1, Thin)

Ingredients

• 1 cup milk
• % teaspoon salt
• 1 tablespoon butter
• 1 tablespoon flour

Method

1. 1

   Mix the flour with about half its bulk of milk, beat smooth, and add enough more to thin sufficiently to add to the hot milk without lumps.

2. 2

   Heat the milk and stir in the mixture with the butter and salt.

3. 3

   Cook until creamy.

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 50. The excerpt below is the record exactly as published.

Cream Sauce (No. 1, Thin) 1 cup milk % teaspoon salt } tablespoon butter 1 tablespoon flour Preparation : There are three ways of making whioh applj? to aU three sauces. The butter may be omitted in No. 1. Method No. 1 : Mix the flour with about half its bulk of milk, beat smooth and add enough more to thin sufficiently to add to the hot milk without lumps, Heat the milk and stir in the mixture with the butter and salt. . Cook until creamy. Cream Sauce (No. 2, Medium) 1 cup milk V2 teaspoon salt % tablespoons butter 2 tablespoons flour Method No. 2 : Warm the butter in a sauce pan, cream in tbe flour add the milk and cook until creamy. Add salt Cream Sauce (No. 3, ThicE) 1 cup milk % teaspoon salt 4 tablespoons butter 4 9r 5 tablespoons flour Method No. 3 : Heat the milk in a double boiler, cream the butter and flour thoroughly, then stir into the milk until creamy. Add the salt. As the butter dissolves in the hot milk the flour is taken up. Cream Sauces, Sweetened Explanatory : These sauces are the base for a variety of flavorings and combinations, more or less flour or sweetening may be used or the sugar may be replaced by jeUy or fruit juices. Eggs, either yolks or whites, may be added. Cream Sauce, With Sugar £ 1 cup hot milk y» cup sugar ( . £ ~j % tablespoons Aout 1 tablespoon butter

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