White Sauce
From The Modern Family Cookbook
Thin White Sauce
1 tablespoon butter
1 tablespoon flour
¾ teapoon salt
1 cup of milk or ½ cup evaporated milk and ½ cup water
Medium White Sauce
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
1 cup milk or ½ cup evaporated milk and ½ cup water
Thick white sauce:
3 or 4 tablespoons butter
3 tablespoons flour
½ teaspoon salt
1 cup milk or ½ cup evaporated milk and ½ cup water
Melt butter in saucepan, blend in flour and salt until smooth. Now stir in cold milk gradually and cook over direct heat, stirring constantly until sauce booils and becomes thick and smooth. If stirring is done carefully, there will be no lumping but white sauce that has lumped may often be restored by beating with a rotary beater or by rubbing through a sieve and then beating if lumping is considerable. If it is necessary to keep white sauce more than a few minutes before using, place over boiling water and keep it covered, stirring occasionally. About 1 cup sauce.
Used in Buttered or Creamed Peas
Pingback by Buttered or Creamed Peas — June 5, 2006 @ 8:50 am
Buttered Asparagus recipe from the May Modern Family Menu
Pingback by retro-food.com » Buttered or Creamed Asparagus — June 5, 2006 @ 9:15 am
Cream of Pea Soup Recipe from the June Modern Family Menus
Pingback by retro-food.com » Cream of Pea Soup — June 6, 2006 @ 6:39 am
[...] From The Modern Family Cookbook The green cabbage of spring and summer ist the most attractive to the eye when cooked, but white winter cabbage tastes just as good and has about the same food value, when properly cooked. If cabbage is old or poor in quality, due to drouth or other conditions, trim off outside leaves and end of stalk, and let the head soak at least 1 hour in ice water. Then drain. Cut in quarters and remove the central stalk, then slice or chop cabbage coarsely. Drop into boiling salted water and boil rapidly, uncovered until just tender, 6 to 9 minutes. Drain thoroughly and pour melted butter or medium White Sauce over the hot cabbage. Serve immediately. A 2 lb. head serves 5. [...]
Pingback by retro-food.com » Buttered or Creamed Cabbage — July 7, 2006 @ 4:34 pm
[...] Make a white sauce of the first 4 ingredients. Place over boiling water. Add Worcestershire sauce and diced or grated cheese, and stir vigorously until cheese is melted. Pour in well-beaten egg, stirring constantly, and continue to stir while cooking about 1 minute longer. Serve immediately over the hot toast. Sprinkle with paprika, if desired. 5 servings. [...]
Pingback by retro-food.com » Welsh Rarebit — July 7, 2006 @ 4:38 pm
[...] 2 to 2½ lb. head cabbage 2 cups thin white sauce ½ green pepper, chopped 1 cup grated sharp cheese ½ cup buttered crumbs 3 slices half-cooked bacon [...]
Pingback by retro-food.com » Escalloped Cabbage — July 7, 2006 @ 5:27 pm