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Cream Sauce

A formula is necessary if the housewife is to have her sauces uniform.

One level tablespoon of flour and one cup of milk make a thin sauce, as for soups.

Two level tablespoons of flour and one cup of milk make a thin sauce.

Three level tablespoons of flour and one cup of milk make a medium sauce.

Four tablespoons of flour and one cup of milk make a thick sauce.

Five level tablespoons of flour and one cup of milk make a sauce for cutlets, croquettes, etc.

Use a saucepan that is scoured bright, add the flour to the cold milk and then stir to dissolve, using fork or wire whip to facilitate the process. Never use a spoon for this purpose, as it is impossible to thoroughly dissolve the lumps. Place on the fire and bring to a boil, stirring constantly. Cook for five minutes after the boiling point is reached and then remove from the fire and add seasoning. It is then ready to use. If you desire a butter flavor, add one tablespoonful of butter with the seasoning and stir until melted.

Part milk and water, stock, chicken broth, oyster or clam juice may be used in place of all milk with very good results. When making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables, or the water in which the fresh vegetables were cooked, may be combined with an equal portion of milk.

Many splendid varieties of sauce can be made from the plain cream sauce.

In no other part of cookery does the skill of the cook show to advantage as in the way in which the various sauces are prepared and served. To make a perfect sauce is an art in cooking. Many plain foods, as well as the use of leftovers, may, by the addition of a good sauce, be turned into palatable and attractive dishes.

Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day.

To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce. This will prevent scorching.

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Source

Mrs. Wilson's Cook Book (1920).


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