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Creamed Dishes (Thick White Sauce T flour T)

Thick White Sauce. 4 T. flour 2 T. butter 1 C. milk t. salt Note. In making a large quantity of sauce, the amount of butter may be reduced. Methods of Mixing.

Method No. I. (American) 1. Melt butter in sauce pan, being careful not to scorch it. 2. Add flour and salt and stir until smooth. 3. Place on fire and let it cook until it bubbles. 4. Add milk gradually and let it boil two minutes, stirring constantly. If too thick, add more milk.

Method No. II. (Invalid Cooking) 1. Mix flour and salt with a little cold milk. When smooth, add to the rest of the milk, place over hot water and cook thirty minutes, stirring frequently to prevent lumping. 2. Add butter and stir until melted.

Method No. III. (French) Uses. 1. Rub flour, salt and butter to a paste. 2. Let it cook until it bubbles, then add milk gradually. 3. Boil two minutes, stirring constantly.

Thin white sauce is used for thickening soups, for moistening escalloped dishes and for cream toast. Medium white sauce is best as dressing for warmed-over cooked meat and for cooked vegetables.

Thick white sauce forms the foundation of croquettes and souffles.

Tomato sauce may be made by Method No. I, substituting stewed and strained tomato for the milk.

For brown sauce, brown the butter and flour, increase the amount of flour to 3 T. to 1 C. liquid and use meat stock instead of milk.

Cream Toast. 3 T. flour 3 T. butter t. salt 2 C. milk 6 slices of toast 1. Make white sauce by one of the above methods. 2. Cut stale bread in 4-inch slices. 3. Put slices into wire toaster or on broiler and hold over fire. 4. Hold far enough from the fire so that they will dry thoroughly before they begin to brown. Then hold nearer the fire until they are a deep golden brown. 5. Dip each slice of toast into the white sauce, place on serving dish and pour remaining sauce over all. 6. Serve hot.

Creamed Cabbage. 1 small head of cabbage 14 C. medium white sauce. 1. Have water boiling. 2. Take off outside leaves of cabbage. 3. Cut cabbage in quarters and remove core. 4. Separate leaves of cabbage, wash and drop a leaf at a time into the boiling water. 5. Boil fifteen minutes, drain off water and cover again with boiling water and boil until tender. 6. Drain off water and reheat in 1½ C. medium white sauce. Creamed Turnips. 3 C. turnips cut in cubes 1 C. medium white sauce. 1. Wash and pare turnips and cut in 1-inch cubes. 2. Drop into boiling water, boil ten minutes, drain and cover again with boiling salted water. 3. Cook until tender, then drain and reheat in white sauce. Creamed Peas. 2 C. shelled peas C. medium white sauce. 1. Wash and shell peas and put on to cook in small quantity of boiling water. 2. Salt when half done. 3. When tender, drain and reheat in white sauce.

Note. A teaspoonful of sugar may be added to the water in which the peas are cooked.

Canned peas may be drained, rinsed, reheated in small quantity of boiling water, drained again and added to white sauce. Be sure to drain and rinse the canned peas to get rid of any chemical preservative that may have been used.

Creamed Dried Beef. 1/4 lb. sliced dried beef 1 C. medium white sauce. 1. Separate the meat into inch pieces and cover with hot water. 2. Let stand two minutes and drain. 3. Just before serving add to white sauce. If allowed to stand in the white sauce for any length of time it may cause it to curdle.

Creamed Salt Codfish. 1 C. codfish 1 C. medium white sauce 1. Pull codfish into shreds. 2. Cover with hot water and let stand ten minutes. 3. Drain, add to white sauce and reheat. 4. Garnish with hard boiled eggs and serve with potatoes boiled in the jackets. One tablespoonful of flour may be omitted and a well beaten egg stirred into the sauce just before serving.