White Sauce

Ingredients

• 4 tablespoonfuls flour
• 4 tablespoonfuls butter
• salt

Method

1. 1

   Scald the milk and stir into it the butter which has been mixed thoroughly with the flour.

2. 2

   Add the salt.

3. 3

   Cook, stirring constantly, until the sauce thickens.

4. 4

   In making croquettes use equal portions of the sauce and food.

5. 5

   Mix and cool.

6. 6

   Shape, roll in crumbs, and then in egg and crumbs.

7. 7

   Fry and drain.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 81. The excerpt below is the record exactly as published.

white sauce for creamed dishes and add to it 2 hard cooked eggs chopped in fine pieces and 2 teaspoonfuls of minced parsley. Serve with fish. SAUCES 169 Cucumber Sauce Grind 2 cucumbers, after washing and peeling them, drain, season with salt, pepper and vinegar and serve with fried fish or meat. Tomato Sauce 2 tablespoonfuls butter Vz teaspoonful salt 1 tablespoonful chopped onion % teaspoonful sugar 3 tablespoonfuls flour % teaspoonful pepper 2 cupfuls strained canned tomatoes Melt the butter, add the onion and cook gently a few minutes ; add the flour and seasonings and gradually stir in the tomato. Bring the mixture to the boiling point, stirring occasionally. Let boil a moment or two and serve with meat. Tomato Sauce When tomatoes are ripe, this recipe may be used. Mince fine or put through the food grinder a slice of salt pork. Fry this until it is a light brown. Then add 1 small onion, finely chopped, and 1 tablespoonful of chopped carrot, 2 teaspoonfuls of chopped turnip and 1 tablespoonful of chopped sweet pepper. Brown the vegetables lightly and add to them 6 cupfuls of un- peeled, but sliced, tomatoes, 2 cloves, a sprig of parsley, i/2 bay leaf and a small stalk of celery cut in bits. A little celery salt may be used if the vegetable itself is not available. Simmer 45 minutes. Rub through a sieve or colander and thicken with 1^^ tablespoonfuls of flour dissolved in a little water. > Chocolate Sauce 2 squares chocolate 1 cupful boiling water 1^ cupfuls sugar 2 tablespoonfuls butter 1 teaspoonful vanilla Melt the chocolate over hot water, add butter and gradually add the water. Boil 15 minutes, add the vanilla and serve while warm or when cold on ice cream. i \ Hot Cocoa Sauce 2 tablespoonfuls cocoa % teaspoonful salt 1 cupful sugar 1 teaspoonful vanilla IVz cupfuls water 1 tablespoonful cornstarch 170 THE FARM COOK AND RULE BOOK Boil the water and sugar together 2 minutes, add the corn- starch mixed in a little cold water. Add the cocoa which has been mixed with a little warm water and boil 3 minutes. Add salt and vanilla. Remove from the fire and serve while hot on ice cream. Date and Nut Sauce 4 tablespoonfuls dates % cupful sugar 4 tablespoonfuls nuts 1 teaspoonful vanilla 1 cupful water % teaspoonful salt Chop the dates and boil them with the sugar and water until the liquid makes a syrup. Remove from the stove, cool, add nuts and vanilla and serve on ice cream. Brittle Nut Sauce 1 cupful sugar 1 cupful nut meats Caramelize the sugar by placing it in a pan and heating on the stove, stirring constantly. Do not add any water. When the mass becomes light brown in color and is melted, add the nuts and pour into an oiled pan. When cold^ roll until very fine and sprinkle on top of ice cream. Hot Fudge Sauce 2 squares chocolate 1 tablespoonful butter 2 cupfuls water 2 tablespoonfuls cold water 1% cupfuls sugar 1 teaspoonful vanilla 2 teaspoonfuls cornstarch % teaspoonful salt Mix the grated chocolate, water and sugar together and cook until the sugar is dissolved and the chocolate is melted. Then add the cornstarch which is mixed with the cold water and butter. Boil 3 minutes, stirring constantly. Add the salt and flavoring. Serve either warm or cold on ice cream or pudding. PUDDING SAUCES Vanilla Sauce 1 cupful boiling water % cupful sugar 1 tablespoonful cornstarch 1 teaspoonful vanilla 2 tablespoonfuls butter % teaspoonful salt SAUCES 171 Combine the cornstarch, sugar and salt and mix thoroughly. Gradually pour in the boiling water, add the butter, stirring constantly, bring to the boiling point and boil for 5 minutes. Then add vanilla and serve hot. Lemon Sauce 1% cupfuls boiling water % cupful sugar 1% tablespoonfuls cornstarch 2 tablespoonfuls butter 2 tablespoonfuls lemon juice grated rind of ^ lemon Combine the dry ingredients, add the boiling vrater^ stirring constantly, the melted butter and the lemon rind. Boil 5 min- utes. Eemove from fire, add lemon juice and serve hot. Nutmeg Sauce 1^4 cupfuls boiling water % cupful sugar 1^4 tablespoonfuls flour % teaspoonful nutmeg 1^ tablespoonfuls butter % teaspoonful salt Combine the flour, sugar and salt and stir constantly while adding the boiling water. Add the melted butter and boil 5 minutes. Eemove from the stove and add the nutmeg. Serve while hot. Chocolate Fudge Sauce 2 squares chocolate 1% cupfuls milk 2 tablespoonfuls butter 2 tablespoonfuls flour 2 cupfuls sugar 1 teaspoonful vanilla % teaspoonful salt Melt the butter and stir in the flour and salt. Gradually add half of the milk, stirring constantly. Melt the chocolate over water, add the sugar and the rest of the milk to it, stir and cook together until a syrup is made. Then combine the mixtures and cook gently for 5 minutes or until the mixture is quite thick. Caramel Sauce 1 cupful sugar 1 tablespoonful cornstarch 214 cupfuls boiling water % teaspoonful vanilla 1 tablespoonful butter % teaspoonful salt Caramelize the sugar in a frying pan, that is, melt it over the fire by stirring it until light browm in color. Do not add any water until the sugar is melted. Then add the boiling water and 172 THE FARM COOK AND RULE BOOK cook until the sugar is dissolved. Add the melted butter, corn- starch and salt which have been creamed together. Boil 3 minutes, add the vanilla and serve hot. Brown Sugar Sauce % cupful cream 1 cupful brown sugar % teaspoonful vanilla % cupful butter Cream the butter and sugar together and add the cream grad- ually. Add the vanilla, heat slightly and beat thoroughly before serving. Fruit Sauce 4 tablespoonfuls butter

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