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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Drawn Butter

2 tablespoons butter 11/2 tablespoons flour 1 cup boiling water 1/2 teaspoon salt Melt the butter in a saucepan over the fire; stir in the flour; mix thoroughly, but do not brown; add salt and the water gradually, stirring all the time to prevent lumps. Bring to a boil and serve.

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