White Sauce

Ingredients

• 24 tablespoons butter
• 1 cup milk
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method

1. 1

   Melt butter, add flour, and pour on, gradually, while stirring constantly, hot milk.

2. 2

   Add seasonings, bring to boiling point and beat until smooth and glossy.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 26. The excerpt below is the record exactly as published.

WHITE SAUCE. Wash, pare and cut turnips in one-half inch cubes; there should be one and one-half cups. Wash and scrape carrots, and cut in one-half inch cubes; there should be 104 What to Have for Dinner. one cup. Cook in boiling salted water until soft. Drain and add one cup White Sauce. WHITE SAUCE. 24 tablespoons butter 1 cup milk 3 tablespoons flour + teaspoon salt 4 teaspoon pepper Melt butter, add flour, and pour on, gradually, while stirring constantly, hot milk. Add seasonings, bring to boiling point and beat until smooth and glossy. BOILED ONIONS. Remove skins from ten medium-sized onions, cover with boiling water, and let boil ten minutes; drain, again cover with boiling salted water and cook until ten- der. Drain, add two tablespoons butter, and sprinkle with salt. ' CHICKEN PIE. Dress, clean and cut up two fowls in pieces for serving. Put in stew pan, cover with boiling water, and cook until chicken is tender, adding one teaspoon salt, and one-eighth teaspoon pepper when chicken is half cooked. Remove chicken, and strain stock. Skim off fat and reduce stock to three and one-half cups. Melt four tablespoons butter, add one-third cup flour, and pour on gradually, while stirring constantly, re- duced stock. Remove larger bones from fowls and add meat to gravy, allowing it to stand several hours that chicken may absorb as much gravy as possible. Turn in large pudding dish, and cover with plain paste in which several incisions have been made that there may be an outlet for escape of steam and gases. Wet edge Dinners for Occasions. 105 of crust and put around a three-fourths inch rim, hav- ing rim come close to edge. Decorate top with paste cut in fancy shapes. Bake in hot oven forty-five min- utes. Chicken pie may be made a day in advance and re- heated for serving. Many prefer a top made of puff - paste, in which case it is best to bake top separately. PLAIN PASTE. 4 cup lard 14 cups flour 3 tablespoons butter 4 teaspoon salt Cold water Mix and sift flour and salt and work in lard, using tips of fingers. Add cold water to form a stiff dough. Turn .on a slightly floured board, knead slightly, pat and roll out, having dough twice as long as it is wide. Form butter into a pat and place on centre of lower half of dough. Fold upper half over lower half and press edges firmly together. Fold one side over enclosed butter, the other side under enclosed butter; and press edges firmly together. Turn half way round, pat, and roll out. Fold from ends towards centre, making three layers. Repeat until paste has had four turns, then fold from ends to centre and double, making four layers when paste is ready for use. PUFF PASTE. Wash one-half pound butter. Work one tablespoon of it into one-half pound flour, using the tips of the fingers; then add cold water to form a stiff dough. Turn on a floured board, knead slightly, cover and let stand five minutes. Pat, roll out, fold in butter, folding 106 What to Have for Dinner. first from the ends and then from the sides, cover and again let stand five minutes. Pat, roll, and fold to make three layers. Roll and fold five times for patties, pie crust, fancy desserts, etc. Seven times for vol-au- vents, allowing it to stand one minute between each rolling and folding. MINCE MEAT. 5 cups chopped cooked beef Juice 2 lemons 24 cups chopped beef suet Juice 2 oranges %4 cups chopped apples 1 tablespoon mace 3 cups cider 2 tablespoons cinnamon 4 cup vinegar 2 tablespoons cloves 1 cup molasses 2 tablespoons allspice 5 cups sugar 2 nutmegs, grated # lb. citron, finely chopped 2 tablespoons lemon extract 24 cups whole seedless 1 teaspoon almond extract raisins 1 cup brandy 14 cups raisins, finely Salt chopped Liquor in which meat was cooked Mix ingredients in order given, and season with salt. Reduce liquor in which meat was cooked to three cups. Add to mixture, bring to boiling point and let simmer , one and one-half hours. MINCE PIE. Line a perforated tin pie plate with plain paste and fill with mince meat. Wet edges of under crust with cold water, cover with upper crust of puff paste and press edges together. Ornament with a rim and per- forate upper crust that steam may escape. : Dinners for Occasions. 107 SQUASH PATTIES. 1 cup steamed and sifted 1 teaspoon nutmeg squash # teaspoon ginger 1 cup sugar 4 teaspoon salt 3 eggs, slightly beaten 4 teaspoon mace 1 teaspoon cinnamon 4 tablespoons brandy 1 cup heavy cream Line fluted patty pans with plain paste, brush paste with white of egg, sprinkle with stale bread crumbs and fill pans two-thirds full of squash mixture. Bake in quick oven at first, and then decrease heat and complete the cooking. Squash patties, when eaten at their best, should be freshly baked and served warm. FRUIT PUDDING. + Ib. suet 4 teaspoon nutmeg 4 Ib. figs } teaspoon clove 24 cups stale bread crumbs 3 cup English walnut # cup of milk meats 3 eggs + cup raisins, seeded and 1 cup brown sugar cut in pieces 1 teaspoon salt

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