Part 7

1 cup thick white sauce, made with 3 tablespoons flour and 3 tablespoons fat (p. 57) 2 egg yolks, slightly beaten 2 tablespoons lemon juice

Make 1 cup of thick white sauce. Add a little hot white sauce to beaten egg yolks; then stir egg mixture into remaining white sauce. Cook 1 minute over low heat.

Stir in lemon juice. Serve immediately.

Can be served with asparagus, broccoli, or spinach.

NOTE: _Use yolks from clean, sound-shelled eggs in this recipe._

Lemon-butter sauce

_About ⅓ cup_

¼ cup melted butter or margarine ¾ teaspoon salt ¾ teaspoon paprika 1 tablespoon lemon juice 2 teaspoons prepared horseradish

Mix all ingredients well.

Serve hot over vegetables or fish.

Breads and Sandwiches

Hot breads

Bake a batch of homemade bread or yeast rolls, and watch tired appetites perk up. Surprise your family with hot biscuits or muffins.

For a leisurely Sunday breakfast, make waffles or pancakes.

Before using the recipes for breads, see the section on ingredients and measurements (p. 16).

Yeast rolls

_18 to 24 rolls_

1 package active dry yeast or 1 cake compressed yeast ¼ cup warm water (about 110° F.) ¾ cup hot milk ¼ cup shortening or oil ¼ cup sugar 1¼ teaspoons salt 1 egg About 4 cups flour

Dissolve yeast in water. Mix milk, fat, sugar, and salt in a large mixing bowl. Cool to lukewarm.

Stir in egg and yeast. Add 2 cups flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl.

Turn dough out onto lightly floured surface and knead until dough is smooth and elastic.

Place in a lightly greased bowl and turn over once to grease upper side of dough. Cover and let rise in a warm place (80° to 85° F.) until almost double in bulk, 1 to 1¼ hours. Dough should rise until a light touch leaves a slight depression. Press the dough down into the bowl to remove air bubbles.

To make plain rolls, divide dough into small pieces and roll into balls about 1½ inches in diameter. Place in a shallow greased pan with sides touching—or 1 inch apart if you prefer crusty sides.

Cover loosely and let rise in a warm place until double in bulk, 45 minutes to 1 hour.

Bake at 400° F. (hot oven) 15 to 20 minutes.

Brush rolls with melted butter or margarine after removing them from the oven.

_Variations_

_Crescent rolls._—Divide dough into three portions. On a lightly floured surface, roll out each portion into a circle about 10 inches in diameter. Brush with melted butter or margarine. Cut each circle into 6 wedges; roll wedges up tightly, beginning at wide end. Place on greased baking sheet with points down; curve ends to form crescents. Let rise and bake.

_Cinnamon-nut rolls._—Roll dough out on lightly floured surface into a rectangle about ¼-inch thick. Brush with melted butter or margarine. Sprinkle with a mixture of ½ cup sugar and 2 teaspoons cinnamon. Press ½ cup chopped nuts into dough. Roll as for jelly roll; seal edge. Cut into ¾-inch slices. Place close together, cut side down, in a greased shallow baking pan. Let rise and bake.

_Cloverleaf rolls._—Divide dough into very small pieces and roll into balls about ¾ inch in diameter. Dip each ball in melted butter or margarine and place three balls together in a greased muffin tin. Let rise and bake.

Biscuits

_12 biscuits_

2 cups flour 1 tablespoon baking powder 1 teaspoon salt ⅓ cup shortening About ¾ cup milk

Mix dry ingredients thoroughly. Mix in fat only until mixture is crumbly.

Add most of the milk and stir to mix. Add more milk as needed to make a dough that is soft but not too sticky to knead. Knead dough gently on a lightly floured surface 10 to 12 times. Form into a ball.

Pat or roll dough to ½- to ¾-inch thickness. Cut with a floured biscuit cutter or cut into squares with a knife. Place on an ungreased baking sheet—1 inch apart for crusty biscuits; together for softer biscuits.

Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.

_Variations_

_Cheese biscuits._—Combine ¾ cup shredded sharp or extra sharp cheese with dry ingredients before adding fat.

_Sweet biscuits or shortcake._—Combine 1 tablespoon sugar with dry ingredients. Use ¼ cup butter or margarine for fat. Reduce milk to ⅔ cup. Bake at 425° F. (hot oven) 10 to 15 minutes.

Popovers

_12 popovers_

3 eggs 1 cup milk 2 tablespoons melted fat or oil 1 cup flour ½ teaspoon salt

Grease muffin tins and place them in an oven that is preheating at 450° F. (very hot).

Beat eggs well in a large mixing bowl. Add milk and fat. Mix flour and salt; add to liquid mixture. Beat until smooth.

Fill hot muffin tins half full of batter. Bake at 450° F. 15 minutes; reduce heat to 375° F. (moderate oven) and bake 10 minutes longer. Do not open oven door during baking.

Immediately after baking, insert a paring knife through the top of each popover to allow steam to escape.

Cornbread

_6 servings_

1 cup yellow cornmeal 1 cup flour 4 teaspoons baking powder ¼ or ⅓ cup sugar, as desired ½ teaspoon salt 1 cup milk 1 egg, beaten ¼ cup melted shortening or oil

Mix dry ingredients thoroughly. Combine milk and egg; stir in fat. Add liquid to dry ingredients; stir only enough to mix.

Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 400° F. (hot oven) about 25 minutes, or until lightly browned.

_Variation_

_Corn muffins._—Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) about 20 minutes. Makes 12 muffins.

Spoonbread

_6 servings_

3 cups milk 1 cup cornmeal 1½ teaspoons salt 2 tablespoons butter or margarine 4 egg yolks, beaten 4 egg whites

Combine milk, cornmeal, and salt. Cook over low heat, stirring constantly, until thickened, about 15 minutes. Mix in fat. Cool to lukewarm. Stir in egg yolks.

Beat egg whites until stiff, but not dry. Fold into mixture; pour into greased 1½-quart casserole.

Bake at 400° F. (hot oven) for 35 to 40 minutes or until set. Serve immediately.

Muffins

_12 muffins_

1 egg 1 cup milk ⅓ cup oil or melted shortening 2 cups flour 1 tablespoon baking powder 1 teaspoon salt ⅓ cup sugar

Beat egg until yolk and white are well blended. Blend in milk and fat.

Mix dry ingredients thoroughly. Add liquid and stir until dry ingredients are barely moistened. Do not overmix. Batter should be lumpy.

Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) 20 to 25 minutes.

_Variations_

_Blueberry muffins._—Increase sugar to ½ cup. Lightly blend in ¾ cup fresh or drained canned blueberries when combining liquid and dry ingredients. Do not crush berries.

_Bran muffins._—Reduce flour to 1¼ cups. Mix 2 cups bran flakes or raisin bran cereal with dry ingredients before adding liquid.

_Oatmeal-raisin muffins._—Reduce flour to 1¼ cups. Mix 1 cup quick-cooking rolled oats and ½ cup raisins with dry ingredients before adding liquid.

Nut bread

_1 loaf_

⅔ cup sugar ¼ cup shortening 2 eggs 2 cups flour 3 teaspoons baking powder ½ teaspoon salt 1 cup orange juice or milk ½ teaspoon vanilla ⅔ cup chopped nuts

Beat sugar, shortening, and eggs until creamy.

Mix flour, baking powder, and salt thoroughly. Stir into egg mixture alternately with liquid and vanilla; stir nuts into last portion of flour mixture before blending it into batter.

Pour into greased 9- by 5- by 3-inch loafpan. Bake at 350° F. (moderate oven) 50 to 60 minutes, or until no batter clings to toothpick inserted in center of loaf. Remove from pan and cool on rack.

Quick coffee cake

_6 servings_

3 tablespoons softened butter or margarine ½ cup granulated sugar 1 egg 1 cup flour 1¼ teaspoons baking powder ¼ teaspoon salt ⅓ cup milk ¼ teaspoon vanilla ⅓ cup brown sugar, packed ½ teaspoon cinnamon 2 tablespoons butter or margarine

Mix 3 tablespoons fat with granulated sugar. Add egg and beat until creamy.

Mix flour, baking powder, and salt thoroughly; add to sugar mixture alternately with milk. Add vanilla. Spread batter evenly in a greased 8-inch square baking pan.

Mix brown sugar and cinnamon and sprinkle over batter. Dot with 2 tablespoons fat. Bake at 350° F. (moderate oven) 25 to 30 minutes.

Pancakes

_About 12 pancakes, 4½ inches in diameter_

2 cups flour 4 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1 egg, well beaten 1¾ cups milk ⅓ cup oil or melted fat

Heat griddle while mixing batter. When griddle is hot enough, drops of water sprinkled on it will bounce.

Mix dry ingredients thoroughly. Combine egg with milk and fat. Add to dry ingredients and stir only until combined. Batter will be lumpy.

For each pancake, pour about ¼ cup batter onto hot griddle. Cook until edges become slightly dry and bubbles form on top. Turn and brown the other side.

_Variation_

_Waffles._—Increase eggs to 3. Pour batter into hot waffle iron and bake until steaming has almost stopped.

NOTE: For a lighter-textured waffle, beat egg whites separately until stiff but not dry. Fold into waffle batter.

Sandwiches

Sandwiches play many roles in family fare. You can make them fancy for teas and parties—light for snacks—or hearty for the main course at lunch or supper.

Spread sandwich fillings generously, all the way to the edge of the bread. Fillings should be moist, but not wet. Experiment with new fillings, and with different kinds of bread.

Bacon-cheese sandwiches

_6 servings_

6 slices bacon 6 slices bread 6 slices (1 ounce each) cheese

Cut bacon slices into halves crosswise; fry until most of fat has cooked out.

Preheat oven with broiler pan and rack in place.

Put a slice of cheese on each bread slice. Top with partly cooked bacon.

Place sandwiches under broiler to lightly brown bacon and melt cheese.

Barbecued beef sandwiches

_6 servings_

1½ pounds ground beef 1 cup chopped onion 1 cup chopped celery 1 can (8 ounces) spanish-style tomato sauce ¼ cup catsup 2 tablespoons brown sugar, packed 2 tablespoons vinegar 2 tablespoons barbecue sauce 1 tablespoon worcestershire sauce 1 tablespoon prepared mustard 2 teaspoons salt Pepper, as desired 6 hamburger buns

Crumble beef into saucepan and brown lightly. Drain off excess fat. Mix in onion and celery. Combine tomato sauce, catsup, brown sugar, vinegar, barbecue sauce, and seasonings. Pour over meat, cover pan, and simmer barbecue 1½ to 2 hours, or until flavors are well blended.

Spoon beef mixture over buns.

Fish-cheeseburgers

_6 servings_

6 frozen fried fish portions or 12 frozen fried fish sticks 6 buttered hamburger buns 6 tablespoons chili sauce 6 slices (1 ounce each) cheese

Place frozen fried fish portions or fish sticks in a single layer on a well-greased baking sheet. Bake at 400° F. (hot oven) 15 to 20 minutes, or until heated through.

Place 1 fish portion or 2 fish sticks on bottom half of each bun on a baking sheet. Top each sandwich with 1 tablespoon chili sauce, a slice of cheese, and other half of bun.

Bake at 350° F. (moderate oven) 8 to 10 minutes, or until cheese melts.

Meat salad sandwiches

_6 servings_

2 cups ground cooked meat ⅓ cup mayonnaise or salad dressing ⅓ cup pickle relish ½ teaspoon salt (omit when ham is used) Pepper, as desired 12 slices bread Softened butter or margarine

Combine meat, salad dressing, relish, and seasonings; mix well. Chill.

Spread bread with butter or margarine. Then spread 6 slices with meat mixture and top each with second slice of bread.

_Variations_

_Grilled open-face sandwiches._—Use 6 slices bread. Toast bread on one side under broiler. Spread untoasted side of the bread with butter or margarine and meat mixture. Broil sandwiches until meat browns slightly. Serve piping hot.

_Poultry salad sandwiches._—Use 2 cups of ground cooked poultry as the meat.

Desserts

Dessert adds a touch that gives a good dinner its final, satisfying note.

Before using the dessert recipes in this bulletin, refer to the section on ingredients and measurements (p. 16).

Cake recipes in this publication generally need to be adapted for use in high-altitude areas. Write to your State Experiment Station or contact your county extension agent for information on baking cakes in your area.

For pies and cakes, use pans of the size specified.

To grease pans for cakes, coat lightly with unsalted fat or oil. Then sprinkle lightly with a little flour. Tip pan from side to side to coat evenly; then shake out excess flour.

In recipes that call for greased and floured cakepans, you may use a wax paper lining if you prefer. Cut wax paper to fit the bottom of the pan. Then grease the paper lightly.

Pastry

_8- or 9-inch pastry shell_

1 cup flour ½ teaspoon salt ⅓ cup shortening About 2 tablespoons cold water

Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly.

Add a little water at a time, blending lightly. Dough should be just moist enough to cling together when pressed.

Shape dough into a ball. Roll out on a lightly floured surface or between two sheets of waxed paper. Fit carefully into piepan. Lift edges and smooth out air bubbles. For baked pastry shell, trim pastry, leaving about 1 inch around the edge. Fold edge under and shape into an upright rim.

Prick bottom and sides well with a fork. Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.

_Variation_

_Two-crust pie._—Double the recipe. Form dough into two balls, one slightly larger than the other. Roll out larger ball of dough and fit into piepan. Roll out remaining dough for top crust; make several slits in crust to let steam escape during baking. Put filling into pastry-lined pan. Top with second crust. Fold edges of crusts under and press together to seal. Bake as directed in pie recipe.

Apple pie

_8-inch pie, 6 servings_

Pastry for 2-crust 8-inch pie (above) 5 cups pared, sliced tart apples ⅔ cup sugar 1 tablespoon cornstarch ½ teaspoon cinnamon 1 or 2 tablespoons butter or margarine, if desired

Prepare unbaked pastry.

Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined pan. Dot with fat, if desired. Top with second crust.

Bake at 400° F. (hot oven) for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.

NOTE: If fruit is sweet, decrease amount of sugar; if unusually tart, increase sugar.

_Variations_

_Blueberry pie._—Use 3 cups fresh blueberries instead of apples. Omit cinnamon and increase cornstarch to 3 tablespoons. Sprinkle fruit with 2 tablespoons lemon juice. Bake 50 to 60 minutes.

_Cherry pie._—Instead of apples, use 1 can (1 pound) pitted red sour cherries, water pack. Do not drain. Omit cinnamon. Increase cornstarch to 2 tablespoons. Add ⅛ teaspoon almond extract and a few drops of red food coloring, if desired. Bake 40 to 45 minutes.

_Peach pie._—Use 3 cups fresh sliced peaches instead of apples. Use only ¼ teaspoon cinnamon. Bake 40 to 50 minutes.

Vanilla cream pie

_8-inch pie, 6 servings_

1 8-inch pastry shell (p. 64) 3 tablespoons cornstarch ¼ cup sugar ½ teaspoon salt 2 cups milk 2 egg yolks, beaten 2 tablespoons butter or margarine 1 teaspoon vanilla ½ cup whipping cream 1 tablespoon confectioner’s sugar

Prepare, bake, and cool pastry shell.

Mix cornstarch, sugar, and salt in heavy saucepan. Gradually stir in milk.

Cook over moderate heat, stirring constantly, until thickened. Simmer 1 minute longer.

Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly. Stir in fat and vanilla.

Set saucepan in cold water to cool. Stir frequently. Change water occasionally.

Pour filling into pastry shell. Chill thoroughly.

Before serving, whip cream until stiff and beat in confectioner’s sugar. Spread over pie.

NOTES: _Use only clean, sound-shelled eggs in this recipe._

Use whipped dessert topping instead of whipped cream, if desired.

_Variations_

_Coconut cream pie._—Stir ½ to 1 cup shredded coconut, as desired, into the hot filling with fat and vanilla.

_Banana cream pie._—Slice 2 bananas into pie shell before adding filling.

_Chocolate cream pie._—Increase sugar to ¾ cup. Cut 1½ ounces bitter chocolate into cream filling after adding milk.

Graham cracker crust

_8- or 9-inch pie_

⅓ cup butter or margarine 2 tablespoons sugar 1¼ cups graham cracker crumbs

Stir fat and sugar together in a saucepan over low heat until fat is melted. Blend in cracker crumbs. Press evenly into piepan. Chill.

Pecan pie

_9-inch pie, 8 servings_

1 unbaked 9-inch pastry shell (p. 64) 1 cup pecan halves 3 eggs, beaten ½ cup sugar 1 cup dark corn sirup ¼ teaspoon salt 1 teaspoon vanilla ¼ cup melted butter or margarine

Prepare unbaked pastry shell. Spread nuts in bottom of pastry shell.

Combine remaining ingredients and pour over nuts. Bake at 375° F. (moderate oven) 30 to 40 minutes, or until the filling appears set when the pie is gently moved.

Pumpkin pie

_8-inch pie, 6 servings_

1 unbaked 8-inch pastry shell (p. 64) 1 cup canned pumpkin ½ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon nutmeg ⅛ teaspoon cloves 1 cup milk, half-and-half, or evaporated milk ½ cup sugar 1 egg, slightly beaten ½ teaspoon salt

Prepare unbaked pastry shell.

Blend pumpkin and spices thoroughly. Stir in remaining ingredients; mix well. Pour into pastry shell.

Bake at 400° F. (hot oven) about 1 hour. Pie is done when a table knife inserted in center comes out clean. Filling may be soft but will set on cooling.

Quick meringue-topped pie

_8-inch pie, 6 servings_

1 baked 8-inch pastry shell (p. 64) 1 package (3 to 4 ounces) pudding and pie filling mix, any flavor 2 egg whites ¼ teaspoon salt ¼ cup sugar

Prepare pastry shell.

Make pie filling according to package directions. Cool filling slightly; then pour into baked pastry shell.

Beat egg whites until foamy. Add salt and beat until soft peaks form. Add sugar gradually, beating constantly, and continue beating until stiff peaks form.

Pile meringue on pie while filling is still warm. Bake at 350° F. (moderate oven) 15 to 20 minutes, or until lightly browned.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

Lemon chiffon pie

_8-inch pie, 6 servings_

1 8-inch graham cracker crust (p. 65) or baked pastry shell (p. 64) 1 tablespoon unflavored gelatin ¼ cup cold water 3 egg yolks ½ cup lemon juice ½ teaspoon grated lemon rind ¾ cup sugar 3 egg whites ¼ teaspoon salt

Prepare graham cracker crust or pastry shell.

Soften gelatin in cold water. Beat egg yolks slightly. Add juice, rind, and half the sugar. Cook over low heat, stirring constantly, until mixture begins to thicken, 10 to 15 minutes.

Add gelatin; stir until dissolved. Chill until mixture begins to thicken.

Beat egg whites until foamy. Add salt and beat until soft peaks form. Slowly add remaining sugar, beating constantly until stiff. Fold into chilled mixture.

Pour into crust and chill until firm.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Variation_

_Lime chiffon pie._—Use ½ cup lime juice and ½ teaspoon grated lime rind in place of lemon. Add a few drops of green food coloring to dissolved gelatin before chilling.

Fruit delight pie

_9-inch pie, 8 servings_

1 9-inch graham cracker crust (p. 65) 1 envelope whipped dessert topping mix 1 package (8 ounces) cream cheese, at room temperature ¼ cup confectioner’s sugar ¼ teaspoon vanilla ½ cup chopped pecans 1 cup canned blueberry, peach, or cherry pie filling

Make graham cracker crust.

Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar, and vanilla until smooth. Stir in nuts.

Pour into pie shell. Top with pie filling. Chill at least 3 hours before serving.

Spiced prune cake

_Two 8- or 9-inch layers_

1 package spice cake mix (for 2-layer cake) 1¼ cups drained, pitted, and chopped cooked prunes

Prepare cake batter according to package directions. Thoroughly mix prunes into cake batter. Pour batter into two greased and floured 8- or 9-inch layer cakepans.

Bake according to package directions but increase baking time by 10 minutes. Cool cake a few minutes before removing from the pans. When cool, frost with creamy white frosting (p. 69).

Velvety white cake

_Two 8-inch layers_

2 cups cake flour 1¼ cups sugar 1 tablespoon baking powder 1 teaspoon salt ½ cup softened butter or margarine or shortening 1 cup milk 4 egg whites, unbeaten 1 teaspoon vanilla ¼ teaspoon almond extract, if desired

Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Add remaining milk, egg whites, and flavoring; beat until creamy.

Pour into two 8-inch greased and floured layer cakepans. Bake at 375° F. (moderate oven) 25 to 30 minutes, or until the cake surface springs back when touched lightly. Cool cake for a few minutes before removing from the pans. When cool, frost as desired.

Gingerbread

_6 to 9 servings_

½ cup shortening ½ cup brown sugar, packed 1 egg ½ cup molasses 1½ cups flour ½ teaspoon salt ¾ teaspoon baking soda ½ teaspoon ginger ½ teaspoon cinnamon ½ cup boiling water

Beat shortening and sugar until creamy. Add egg and molasses; beat well.

Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.

Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 350° F. (moderate oven) 35 to 40 minutes. Serve warm.

Upside-down cake

_6 servings_

2 tablespoons butter or margarine ½ cup brown sugar, packed 6 drained canned peach halves 6 drained maraschino cherries, halved 12 pecan halves 1 recipe quick coffee cake batter (p. 62)

Melt fat in a 9-inch layer cakepan over low heat. Sprinkle brown sugar over fat. Arrange fruit and nuts in sugar mixture.

Prepare coffee cake batter and pour over fruit; spread evenly. Bake at 350° F. (moderate oven) 30 to 40 minutes.

Loosen cake from sides of pan and invert on serving plate. Allow to cool 5 minutes before removing pan.

_Variations_

Use 12 canned apricot halves or 6 canned pineapple slices or 1 cup of drained canned crushed pineapple for the fruit.

_Timesaver_

Instead of quick coffee cake batter, use a 1-layer package of cake mix, prepared by package directions.

Cherry cobbler

_6 servings_

½ recipe sweet biscuit dough (p. 60) ⅔ cup sugar 2 tablespoons cornstarch 1 can (1 pound) pitted red sour cherries, water pack ⅛ teaspoon almond extract Few drops red food coloring 1 tablespoon butter or margarine

Make biscuit dough but do not roll out.

Blend sugar and cornstarch in a 1-quart saucepan. Gradually stir in cherries. Cook over moderate heat until thickened and clear, stirring constantly. Remove from heat. Add flavoring, food coloring, and fat. Pour into a 1½-quart casserole.

Drop biscuit dough by spoonfuls onto hot cherry mixture. Bake at 425° F. (hot oven) 15 to 20 minutes, or until filling bubbles and topping is lightly browned.

_Timesaver_

_Quick cherry cobbler._—Use 1 can (1 pound 5 ounces) cherry pie filling. Heat to boiling and stir in 1 tablespoon butter or margarine. For biscuit topping, combine 1 cup packaged biscuit mix and 1 tablespoon sugar. Add ⅓ cup milk and 1 tablespoon melted butter or margarine; stir until moistened. Drop by spoonfuls onto hot cherry filling and bake as directed.

Chocolate cake

_Two 8-inch layers_

1¾ cups cake flour 1⅓ cups sugar 1 teaspoon salt 1 teaspoon baking soda ½ cup softened butter or margarine 1 cup milk 1 teaspoon vanilla 2 eggs 2 or 3 ounces (2 or 3 squares) unsweetened chocolate, melted

Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Mix in remaining milk, vanilla, and eggs. Add chocolate; beat until creamy.