White Sauce

Ingredients

• 2 c milk
• 2 tbsp. butter
• 1 tbsp. flour
• i tsp. salt
• ^ s.s. pepper
• vegetables 8 small or 5 or 6 large turnips or carrots

Method

1. 1

   Wash and scrape carrot and peel turnip.

2. 2

   Cut in cubes.

3. 3

   Cook in boiling water till soft, 20-30 m.

4. 4

   Drain; serve in the white sauce.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 96. The excerpt below is the record exactly as published.

white sauce aroimd them. Rice Croquettes. 2 c. boiled rice, 1 egg, beaten, 2 tbsp. butter, 2 or 3 tbsp. minced parsley, ^ tsp. salt, I tsp. pepper; add a few grains of cayenne. If cold rice is used, warm it with 2 or 3 tbsp. milk. Mix all CROQUETTES 243 ingredients and shape and fry like chicken cro- quettes. Codfish Balls or Cakes. J lb. salt codfish, 2 heaping c. of potatoes, 1 egg, J tbsp. butter. Boil and mash potatoes. While they are cooking, cover codfish with boiling water. When cool enough, pick the fish into shreds, drain off water, mix fish, potatoes, butter and eggs together, and beat all well. Fry heaping tablespoonful in deep fat, or shape into balls and fry in deep fat. Notes Have the fat deep, and do not use butter. Fat used for frying must be hot enough to form a crust on the food cooked in it; otherwise it wiUsoak into the food. As long as it bubbles it is not hot enough to form a crust. Anything that cooks the fat will make the food greasy. The best fat for frying is the one that can be made the hottest without burning. Fat must be deep enough to cover food; then it will be crusted over at once. Fat must be smoking hot before putting food in. Fat must be reheated after each frying. Of all common fats, butter is the worst for frying. Hard fat from beef and veal are good, and drippings still better, but lard is best of all. Olive oil, for it can be heated to 600° F., is superior to any of these. In the south of Europe it is often used for frying, but it is too expensive in our country. Fat usually bums before it boUs. The water in the fats makes it bubble when heated. The fat cannot be raised to a temperature above 212° until the water has boiled away. Use this experiment: heat lard, butter, and drip- 244 DOMESTIC SCIENCE pings in separate saucepan. See which bums first. See which can be made hottest without burning. Which then is best for frying? Which is least de- sirable? We use eggs, crumbs, flour, or meal to keep foods from absorbing fat. To try out fat, cut it into small pieces and place in a pan in the oven with enough cold water to cover it. Let this simmer for several hours. When fat is melted and nearly free from water, strain it, pressing it to obtain all the fat. To clarify, melt the drippings, tried-out fats, add a few slices of raw potato, and heat slowly in the oven until it stops bubbling. Potato absorbs some of the impurities; the rest will settle to the bottom of the pan. Strain through a cheese-cloth and let stand until solid. Beef fat clarified is a good substitute for butter in bread, biscuits, and gingerbread. It is used also for greasing tins. Order op Lesson 1. Discuss place of croquettes. 2. Method of frying discussed. 3. Recipe carefully demonstrated by the teacher. 4. Work. 5. Resume discussion and principles of deep-fat frying after serving croquettes. MUFFINS 245 MUFFINS Lesson XXI Review exercise on Muffins in Book I. (This is to be found in the Lesson on Wheat.) Notes Have one third of the girls make flour muffins, one third make corn-meal and the remainder the graham muffins. When muffins are done, have the pupils compare the different kinds in regard to appearance, texture, etc. Miiffins are not an easily digestible food; when eaten hot they form a pasty mass in the mouth, which is hard for the digestive fluids to act upon. Order op Lesson 1. Discuss batters and doughs. 2. Baking-powder; uses? Effects? 3. Flour? Source? Kinds? 4. Different kinds of muffins. 5. Discuss making of three kinds of muffins, — flour, corn-meal and graham muffins. 6. Practice. 7. Dish-washing. VEGETABLES Lesson XXII The three divisions of vegetables are starchy, legu- minous and green vegetables. The first contains a large percentage of starch and, in addition, water. 246 DOMESTIC SCIENCE mineral and a little proteid. The leguminous vege- tables contain more proteid than either of the other two classes, combined with starch, water, fat and mineral. The green vegetables contain a large per- centage of water (90%), with proteid, a little fat and miaeral, and carbohydrates. Carrots and Turnips. These belong to the plants in which there is a tuber-root buJb stem. Beets, potatoes, onions, parsnips, sweet potatoes, etc. also belong to this group. They contain a large amotmt of water but, as starchy vegetables, are cooked more than liquid or green vegetables. They take longer to cook than potatoes for they are harder and tougher. The time for cooking depends upon size, age and freshness. They are an inexpensive and nutritious food. Me- dium-sized carrots and timiips should be chosen in preference to large and old ones, which are woody and tough, require longer cooking and more fuel, and are less nutritious. Carrots and turnips are good in seasons when fresh green vegetables are not in the market or are expensive. They can be used fre- quently but should be served in new and attractive ways. They can be mashed, sliced, creamed, creamed together or creamed with peas, etc. White Sauce — Home Recipe. 2 c milk, 2 tbsp. butter, 1 tbsp. flour, i tsp. salt, ^ s.s. pepper, vege- tables 8 small or 5 or 6 large turnips or carrots

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