White Sauce

Ingredients

• 2 cups milk
• M>, t. salt
• 4 T butter
• 4 T flour
• V* t. pepper

Method

1. 1

   Melt butter, add flour, cook 3 min.

2. 2

   Scald milk and add gradually.

3. 3

   Season.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 80. The excerpt below is the record exactly as published.

white sauce of 1 cup of milk, 2 tbl. butter, 2 tbl. entire wheat flour, % tsp. salt, 1-16 tsp. white pepper. Break the sweetbreads into small pieces, and re- heat in the sauce ; serve on toast or halves of Shredded Wheat Biscuit. 152 THE WORCESTER DOMESTIC SCIENCE SCHOOL. SWEETBREADS A LA SCRAMBLED EGGS. 1 sweetbread 3 tbl. butter 3 eggs i/4 tsp. salt 1-3 cup milk i/8 tsp. white pepper Prepare the sweetbread as directed in recipe for creamed sweet- breads; break into small pieces with a silver fork. Beat the eggs slightly; add sweetbread, salt, pepper and milk. Melt butter in blazer. When melted, pour in the prepared mixture and cook. DEVILED SHRIMPS. 1 qt. shrimps 1-16 t. paprika 2 T. butter 1 T. chopped parsley 1 T. Worcestershire sauce y2 t. mustard 1 T. lemon-juice or vinegar y2 t. salt Remove intestinal vein from shrimps. Melt butter, add other in- gredients, but shrimps. When hot, add shrimps, cut in pieces. Cook 3 min. CREAMED SWEETBREADS. Parboil sweetbreads by cooking slowly in acidulated water 20 min. Drain, plunge into cold water that they may be kept white and firm. Cut in y2 inch cubes. Serve in white sauce, on toast or in timbale or patty shells. WHITE SAUCE. 2 cups milk M>, t. salt 4 T butter V* t. pepper 4 T flour

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