White Sauces in 1920

Berea Citizen, Berea, Kentucky July 15 1920, page 6

No. 1

  • 1 cup milk
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • few grains pepper

No. 2

  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • few grains pepper

No. 3

  • 1 cup milk
  • 3 to 4 tablespoons flour
  • 3 to 4 tablespoons butter
  • 1/2 teaspoon salt
  • few grains pepper

Follow method used in cream sauce recipe.

Use No. 1 as basis cream soups, cream toast, thin sauce for fish, eggs. etc.

Use No. 2 for scalloped or creamed meat, fish, oysters, etc., allowing approximately 1 cup chopped cooked meat or fish or a dozen oysters to 1 cup sauce. Use also for meat or fish sauces varying flavorings as desired.

Use No. 3 for croquettes, souffles, etc., where a stiffer sauce is needed.

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