Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Béchamel Sauce

2 tablespoons butter 11/2 tablespoons flour 1/2 cup white stock 1/2 cup cream 1/4 teaspoon salt Dash of pepper Melt the butter; cook thoroughly with the flour; add the stock gradually, then the cream and seasoning.

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