White Sauce

Ingredients

• 1 c. milk
• 2 tbsp. flour
• 1 tbsp. butter
• 1/4 tsp. salt
• spk. pepper

Method

1. 1

   Melt butter, add flour, salt, and pepper, stir well together.

2. 2

   Add part of the milk and stir until smooth and thick.

3. 3

   Add half the remaining milk, stir until boiling; add remaining milk and boil.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 7. The excerpt below is the record exactly as published.

white sauce. Add \l/2 c. cold boiled potatoes, cut in half-inch dice. Cook until potatoes are thoroughly heated. Add a little chopped parsley, if liked. Slice a small potato very thin. Place in a glass of cold water and allow to stand for one-half hour or more. Notice the appearance of the water. What has taken place? Hold a slice of the potato to the light. Draw, care- fully, its appearance. Boil the water in which the sliced potato stood. What change takes place? What causes this change? Where does most of the mineral matter of the potato lie? Why should one not use potato water in cooking? Stewed Tomatoes Remove skins by placing in boiling water a few minutes. They will then peel off easily. Cut in pieces and stew in a granite saucepan until tender. To each 30 A HANDBOOK OF HOME ECONOMICS cup of tomatoes add 1 tsp. butter, J4 tsp. salt, J^ tsp. sugar, spk. pepper. Thicken, if desired, with 2 tbsp. cracker crumbs. Scalloped Tomatoes 1 qt. stewed tomatoes or 1 can. 1 tsp. salt. }4 tsp. pepper. 1 tbsp. sugar. lJ^-2 c. bread crumbs 2-4 tbsp. butter. Mix melted butter and crumbs. Sprinkle layer in bottom of baking-dish. Pour in half the tomato, scatter half the crumbs over this, add remaining tomato, cover with crumbs. Brown in a quick oven. Spinach Freshen four bunches of spinach, pick over carefully, and wash in five different waters. Place in a saucepan without any water. Cover the saucepan, stirring occa- sionally to prevent burning; cook 5 m. Drain in a colander and chop fine. Melt 1 tbsp. butter in saucepan, add 1 tbsp. flour, J4 tsp. salt, % tsp. pepper. Then stir in J4 c- vinegar and y% c. water and add 2 tbsp. sugar. Stir constantly and, when thickened, add the spinach. Serve, gar- nished with hard cooked eggs. A HANDBOOK OF HOME ECONOMICS 31 Why is spinach good for us? How else may it be served? White Sauce 1 c. milk. 2 tbsp. flour

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