White Sauces

White Sauces

1111

Many of the recipes in this book call for one or another of three different forms of white sauce. These forms vary only as regards the amount of their principal ingredients, the process of making and the utensils required being the same in all three cases. The three varieties may therefore be differentiated, in respect to the ingredients required, as follows:

Ingredients

White Sauce No. 1 (for soups, etc.)

1 cup milk
1 tablespoon flour
1 tablespoon butter
½ teaspoon salt

White Sauce No. 2 (for vegetables, meat and fish)

1 cup milk
2 tablespoons flour
2 tablespoons butter
½ teaspoon salt

White Sauce No. 3 (for croquettes, etc.)

1 cup milk
4 tablespoons flour
4 tablespoons butter
½ teaspoon salt

Directions

1.

Put the flour and butter in a saucepan, carefully keeping them on opposite sides of the pan.

2.

Hold the saucepan over the fire, allowing the butter to melt slowly.

3.

Mix the flour and melted butter together, and add the salt.

4.

Add half the milk, and stir constantly until the mixture begins to thicken.

5.

Add the rest of the milk, and stir until the boiling-point is reached.

Remarks

White Sauce must not be left on the fire an instant without stirring, and the spoon in stirring must always touch the bottom of the saucepan.

Fruits

The Plain Sailing Cook Book

Index

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• Frontmatter
• Preface
• Introduction
• Equipment and Supplies
• General Kitchen Necessities
• Preparing and Mixing Utensils
• Cooking Utensils
• Staple Supplies
• Handling the Recipe
• Directions for Measuring
• Regulating the Heat
• A Few Definitions
• Some Useful Suggestions
• Recipes
• Soups
• Fish
• Meats
• Poultry
• Vegetables
• Salads and Salad Dressings
• Pastry
• Puddings
• Cakes, Cookies, Etc.
• Ice Cream and Ices
• Hot Beverages
• Cereals
• Eggs
• Hot Breads and Griddle-Cakes
• Fruits
• White Sauces
• Index
• About This Digital Edition