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
- 1 cup milk
- 1 tablespoon flour
- 1 tablespoon butter
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons butter
- ½ teaspoon salt
- 1 cup milk
- 4 tablespoons flour
- 4 tablespoons butter
- ½ teaspoon salt
- Directions
- 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.
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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