White Sauce (One)

Ingredients

• 1 cup milk
• 1 tb butter
• 1.5 tb flour
• 1 tp salt
• a few grains of pepper
• 1 cup diced, boiled, or baked potatoes

Method

1. 1

   Sift the flour and mix with seasonings.

2. 2

   Melt the butter in a pan without browning it.

3. 3

   Add the seasoned flour to the butter and mix thoroughly.

4. 4

   Stir in the milk briskly until the sauce boils.

5. 5

   Add the prepared potatoes and serve hot.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 9. The excerpt below is the record exactly as published.

White Sauce (One) Materials used: 1 cup,.c, == 16 tablespoons = § pint. 1 level tablespoon butter = i ounce,^ oz. Butter is measured levdf roundj or heaping. A round tablespoon =» 1 oz. A heaping tablespoon = 2 oz. = Jc Unless otherwise stated, measures are always level, i cup diced, boiled, or baked potatoes or other cold cooked vegetable (prepared by the teacher) Fig. 15.— Measuring Cup 1 tb butter li tb flour a few grains of pepper Utensils needed: Granite pan measuring cup teaspoon Work to be done: 1. Sift the flour through the sieve. and should never be measured unsifted.) Figure 16. 2. Mix the flour with the seasonings. 3. Melt the butter in the granite pan, but do not brown, 4. Put the seasoned flour in the butter, mixing thoroughly. 5. Add the milk, stirring briskly all the time. 6. Stir until the sauce boils. 7. Add the prepared potatoes to the sauce and serve hot. I cup milk I tp salt

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