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    White Sauces


    Source of Recipe


    To The Bride cookbook page 258 .

    Recipe Introduction


    I received the cookbook when I registered for wedding gifts at Shillito's in 1962 . I frequently refer to the directions for making Thin,Medium,Thick and Very Thick white sauce .

    List of Ingredients




    THIN-for vegetables,soup or FAT---FLOUR---SEASONING---MILK
    macaroni 1tbs. 1tbs. 1/2tsp.salt 1cup
    dash pepper


    MEDIUM-for meats,eggs,fish 2tbs. 2tbs. 1/2tsp.salt 1cup
    noodle,and scalloped dishes dash pepper

    THICK-for souffles and 3tbs. 4tbs, 1/2tsp.salt 1cup
    some croquettes dash pepper

    VERY THICK-for binding 3tbs. 1/2cup same 1cup
    croquettes

    Recipe



    1. Heat fat in sauce pan; add flour,salt,pepper; mix.
    2.Gradually add milk and mix until smooth .
    3.Stir constantly over medium heat until mixture thickens.
    4.Boil 2 min. stirring constantly .

    Note- For cheese sauce: Grate or cut 1cup(1/4 lb.)cheese
    into 1cup hot Medium White Sauce and add 1/2 tsp. prepared
    mustard and 1/2 tsp. Worcestershire Sauce and mix .

 

 

 

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