Part 9

Line a deep pan with pastry and fill with a mixture made as follows: Melt together 2 large tbp butter and a c of brown sugar; cook till a rich brown, then add a large c of scalded milk; simmer for a few min, or until the sugar is dissolved, and whip in the yolk of 1 egg beaten to a cream with a tbp of corn starch; bake till the custard is set and spread with a meringue made of the egg white whipped with 1 tbp of powdered sugar; flavor both pie and meringue with a few drops of vanilla.

MARLBOROUGH PIE

Take ½ doz good-sized juicy apples and after stewing them, rub them through sieve; add to this a piece of butter size of a small walnut and sugar to taste; stir thoroughly; add the juice of ½ lemon and the grated rind, the beaten yolks of 2 eggs and ½ c of sweet cream; line a shallow baking dish with pastry, brush with white of egg, sprinkle with 2 heaping tbp of raisins and the same amount of chopped walnuts; pour in the filling and bake in a moderate oven; remove, cover with meringue and brown.

LEMON SPONGE PIE

Cream together 3 tbp of butter and 1½ c of sugar; when very light add the yolks of 3 eggs beaten until lemon colored and the grated yellow rind of 1 lemon with the strained juice; blend together 3 rounding tbp flour, ¼ of a tsp of salt and ½ c milk; then mix with the first ingredients; add an additional c milk and the stiffly whipped egg whites; turn quickly into a large pie plate that has been lined with pastry and bake as custard pie; serve cold.

BUTTER PIE

1 egg, 1 c sugar, 1½ tbp of flour, 1½ c milk, salt, vanilla, butter as large as a small egg; cut in bits and dropped over top of pie; bake slowly; crust the same as custard.

RICE PIE

2 tbp rice, boiled in a pt of milk; when tender add a scant c sugar and 1 tsp corn starch dissolved in a little milk; flavor with vanilla and add well-beaten whites of 2 eggs; bake in one crust.

PUDDINGS

The secret of deliciously cooked puddings lies in the proper cooking. To save time in the oven, puddings may be baked in individual dishes, ramekins or custard cups suitable for this purpose. When beating whites and yolks separately for puddings, etc., always beat whites first, then yolks may be beaten with the same beater without washing in between. To save time in making custards, scald the milk before adding to the eggs. This will cut the baking almost in half. Soft custards, which start to curdle during cooking, can usually be smoothed out this way: Remove pan immediately from heat; set in another pan of cold water and beat custard with an egg beater.

When eggs are expensive corn starch is sometimes used as a means of thickening to take the place of eggs. Corn starch should be cooked at boiling temperature with liquid before adding egg. Eggs should be cooked at a temperature below boiling. Eggs should always be broken separately into a cup before they are thrown together into same dish as a single bad one will occasion the loss of many when this precaution is neglected. Plum Puddings may be made in quantity, baked in small containers and kept covered in a cool place ready for reheating and serving as desired. Do not fill the molds more than ¾ full as the mixture will rise in the can. Keep water boiling in vessels in which you steam puddings. If more water is needed during cooking, add boiling water. When cereals are used in making puddings they should be boiled at the start to explode the starch cells and stirred well to prevent lumping, then cook slowly. A properly cooked cereal pudding should be smooth, creamy, well salted and thoroughly cooked.

DAINTY PLUM

Place 2 boiled plums in bottom of each of 6 small greased molds; have ready 3 c boiled rice; fill each mold with the rice; beat 1 egg; add 1 c of milk, 2 tbp sugar; pour over rice and bake in moderate oven for 20 min, or until firm; serve hot with sauce made by boiling plum juice for 5 min with 3 tbp sugar, 1 tbp corn starch and 1 tsp lemon juice.

PRUNE WHIP

4 egg whites, ½ c sugar, ½ tbp lemon juice, ¼ lb prunes.

Cook prunes until soft; rub through sieve, making thick pulp; stir in sugar and lemon juice; beat egg whites stiff; fold in prune pulp; place in buttered dish; bake 20 min in moderate oven.

PINEAPPLE ICE BOX

Melt ½ c sugar in ¼ c water in db; add gradually 4 beaten egg yolks, stirring constantly until mixture is thick and smooth; cool. Cream 1 c butter, gradually work in 2 c confectioner’s sugar; add the cool egg mixture; add 1 c drained crushed pineapple; fold in 4 stiffly beaten egg whites to which have been added ½ tsp vanilla and 2 tbp powdered sugar; line bottom and sides of pan with split ladyfingers or sheet sponge cake; pour in the pineapple mixture; cover top with ladyfingers; place in ice box 12 hr or overnight; remove to service plate, decorate with 1 c whipped cream; garnish with bits of candied fruit. This makes a large pudding. Other varieties of fruit may be substituted for the pineapple.

PINEAPPLE ISLES

Place 6 slices pineapple on buttered tin; sprinkle each with 1 tsp chopped nuts mixed with few grains salt; add 1 tbp water to whites of 2 eggs; beat very stiff; beat in 4 tbp sugar; heap in center of pineapple; bake in slow oven 20 min or until delicately brown; nuts may be omitted.

RAISIN PUFFS

½ c butter, 2 tbp sugar, 2 eggs, 2 tsp bp, 2 c flour, 1 c seeded raisins, chopped, 1 c milk.

Mix in order given, sifting baking powder with flour; steam 1 hr in buttered cups; serve hot with pudding sauce.

BREAD AND APPLE

2 c bread crumbs, 3 c sliced apples, 3 tbp butter, ½ tsp nutmeg or cinnamon, ½ c water.

In a greased pudding dish place a layer of bread crumbs, then a layer of apples; dot with pieces of butter; repeat until bread and apples are all used; sprinkle top with nutmeg or cinnamon; pour over carefully the water; bake in a moderate oven 1 hr; serve either hot or cold with cream.

POOR MAN’S RICE

1 qt milk, 1 tbp butter, 3 tbp sugar, 2 tbp rice, ⅛ tsp salt, ¼ tsp nutmeg.

Place washed rice, salt, sugar and butter in a baking dish; mix in milk and nutmeg; bake slowly for 2½ hr in a slow oven, stirring occasionally.

EGGLESS RICE

1½ qt milk, 1 c brown sugar, 1 tbp butter, ½ tsp nutmeg, 3 tbp rice.

Wash rice; add milk, sugar, butter; put in earthen baking dish; cook 2 hr; as brown crust forms, stir it into pudding; this should be repeated about 3 times or until milk seems slightly thickened; before last stirring add ⅛ tsp salt; serve either hot or cold.

OLD-FASHIONED SUET

1 c finely chopped suet, 2 c flour, 1 c sugar, 1 egg, 1 c sweet milk, 1 c chopped raisins.

Mix sugar, milk, beaten egg with suet; sift flour and baking powder together; add to milk mixture; stir well; add floured raisins; steam or bake 2 hr. This pudding keeps well in cool weather and slices may be resteamed.

TINY TOT’S DELIGHT

Cut 12 marshmallows in quarters; place in deep earthen dish; cover with 2 c crushed pineapple; place in ice box for 48 hr or until marshmallows are softened; blending may be hastened by heating pineapple, then pour over marshmallows; set on ice; serve with sponge cake.

YUM YUM PUDDING

1 c cooked cereal (left-over), ½ c syrup, 2 eggs, ½ c milk, ½ c raisins.

Mix cereal, syrup, milk, raisins together; cook in db 10 min; cool; add beaten eggs; place in buttered baking dish; bake 30 min; serve with cream.

VANILLA BLANC MANGE

⅓ c sugar, 3 tbp flour, ⅛ tsp salt, 3 tbp corn starch, 2 egg yolks, 2 egg whites, 3 c scalded milk, 1 tsp vanilla.

Mix sugar, corn starch, flour, salt together; add milk; mix well; cook in db until thick, stirring constantly; cover; cook 15 min longer; remove from fire; stir in beaten egg yolks; cook 2 min longer, stirring constantly; add vanilla; fold in stiffly beaten egg whites; pour into large wet mold or individual moulds; chill; serve with fresh fruit or chocolate sauce.

STRAWBERRY WHIP

1 egg white unbeaten, ⅔ c sugar, 1 c uncrushed berries.

Put all in bowl; beat until mixture will hold its shape; chill; serve in individual glasses; garnish each with a whole berry.

FRUIT DELIGHT

1 can pineapple, 2 oranges, ¼ lb marshmallows, ½ pt cream.

Cut fruit and marshmallows in small pieces; mix with cream; chill for 2 hr. Cream can be whipped if desired.

PINEAPPLE WHIP

1 c heavy cream, 1 tsp sugar, 8 maraschino cherries, 3 slices pineapple, 6 marshmallows, chopped nuts.

Whip cream; add marshmallows cut in small pieces; let stand 1 hr or more; just before serving add fruit; sprinkle chopped nuts over top of each dish. Vanilla may be added if desired.

HEAVENLY DESSERT

1 can pineapple, cut fine, 1 c nut meats, cut fine, 1½ pt cream, 2 tsp sugar, 1 lb marshmallows, cut fine.

Mix pineapple, nuts, sugar and marshmallows together; add cream whipped (may be added not whipped); chill well.

CHOCOLATE MOLDS

2 c scalded milk, 5 tbp corn starch, ½ c sugar, ¼ tsp salt, ⅓ c cold milk, 1½ sq chocolate (or 2½ tbp cocoa), 3 tbp hot water, 3 egg whites, 1 tsp vanilla.

Mix corn starch, sugar, salt and cold milk together; pour into scalded milk slowly, stirring constantly; cook in db 10 min; add melted chocolate, hot water; stir well; add stiffly beaten egg whites when mixture is cool; pour into molds; chill; serve with cream.

EGG PARODY

Put an inch slice of pound cake on an individual plate; place ½ of canned peach, hollow side down on center of cake; put whipped cream around peach to resemble white of egg; serve at once. Very pretty dessert.

BREAD PUDDING

2 eggs, 1½ c bread crumbs, 3 c scalded milk, 1 tbp butter, ⅔ c sugar, ¼ tsp salt, ½ tsp vanilla.

Let bread crumbs soak in milk; add beaten eggs, butter, sugar, salt; mix well; add vanilla; pour into greased baking dish; bake in moderate oven 40 min.

MERINGUE JELLY

Follow recipe for Bread Pudding, but only use yolks of eggs; when pudding is cooked, spread over top some currant or raspberry jelly; on top of that the stiffly beaten whites of eggs; return to oven and lightly brown top of meringue; this is a pretty pudding baked and served in a pyrex dish.

CHOCOLATE BREAD

Follow recipe for Bread Pudding; add 3 sq melted unsweetened chocolate or ⅓ c cocoa mixed to smooth paste with little hot water.

DATE BREAD PUDDING

Follow recipe for Bread Pudding; add ¼ c raisins, dates or cocoanut.

BAKED CUSTARD

1 qt milk, 4 eggs, ⅔ c sugar, ½ tsp nutmeg, ¼ tsp salt.

Scald milk; beat eggs slightly; add sugar, salt; stir constantly while adding gradually hot milk; cook in either of the following ways:

=Soft Custard=: Return mixture to db; stir constantly until mixture thickens; a custard is done when mixture coats spoon (more easily distinguished with a wooden spoon); pour immediately into a cold bowl, or heat of metal may cause continued cooking and curdling if a small amount is being made; flavor with vanilla.

=Baked Custard=: Pour mixture into greased custard cups or baking dish; sprinkle with nutmeg; set in pan of hot water; bake in slow oven until firm; if a sharp-pointed knife is inserted in custard and comes out clean custard is done.

COTTAGE PUDDING

¼ c butter or other fat, ¾ c sugar, 2 eggs, 2¼ c flour, 3 tsp bp, ¼ tsp salt, 1 c milk, 1 tsp vanilla.

Cream butter and sugar together; add eggs beaten until thick; add alternately flour (in which baking powder and salt have been sifted) and milk; bake in hot oven 25 min; serve with lemon sauce.

CHOCOLATE COTTAGE PUDDING

Follow recipe for Cottage Pudding; add 1½ sq melted, unsweetened chocolate, or ⅓ c cocoa mixed to smooth paste with hot water.

FRUIT COTTAGE PUDDING

Follow recipe for Cottage Pudding; add ¾ c berries or chopped fruit, drained and mixed with a little flour.

BANANA PUDDING

1 c sugar, 1 c water, 2 tsp bp, 2 eggs, 1 heaping tbp butter, flour to make a thin smooth batter.

Bake in 2 deep tins; then slice 3 bananas; place between with sprinkling of sugar; serve warm with thin cream; ½ of recipe makes enough for four.

BATTER PUDDING

2 c milk, 2 c flour, 4 eggs, salt, 1 large tsp bp.

Sift baking powder into flour; add salt, and if desired, a little melted butter; then milk gradually, stirring carefully, and well-beaten eggs (yolks and whites separately); this will bake in 50 min; if pudding is boiled, make stiffer than for baking; if fruit is used it must be very stiff; it should not stick to knife when served; serve with rich sauce.

LEMON RICE PUDDING

Boil ½ c rice in 1 qt milk until soft; add while hot beaten egg yolks of 3 eggs, 1 c sugar, grated rind 1 lemon, 1 tsp salt; if too thick add little cold milk; turn into pudding dish; put stiffly beaten whites of eggs to which you have added 1 tbp sugar and 1 tsp lemon juice on top; place in oven and brown.

GRAPENUT INDIAN

Scald 1 qt milk and 3 tbp grapenut; let cool; add 2 well-beaten eggs, pinch of salt, 3 tbp sugar; pour into baking dish; bake 1¼ hr in moderate oven.

PEACH DAINTY

Put 6 canned or fresh peach halves (cut side up) in 6 dessert glasses; chop fine 6 dried prunes with ¼ c nut meats; if canned peaches are used, mix enough syrup from peaches to make soft paste; if not, make a syrup by boiling ¼ c water with 1 tbp sugar and a few pieces of peaches; fill hole in each peach halve with prune and nut mixture; place another peach half on top (cut side down), making a whole peach; this may be served with peach syrup and a sprinkle of chopped nuts on top, or with whipped cream.

INDIAN PUDDING

¼ c cornmeal, ½ c molasses, 1 c boiling water, 3 c milk, 1 tsp cinnamon, or 1 tsp ginger.

Cook cornmeal, milk, water to a mush; cool; add other ingredients and bake in greased pan in slow oven for 2 hr; serve with cream or sauce; syrup can be substituted for molasses if desired.

LEFT-OVER PUDDING

A good way to use any hot cereals left from breakfast: Take little enamelware or earthen cups; place pieces of seeded dates against sides of cups and carefully put in enough of cereal, sweetened to taste, to fill them; put in cool place to stiffen; turn out of cups on dessert dishes; serve with cream. Small gelatine molds may be used.

QUINCE PUDDING

2 c flour, 3 tsp bp, ½ tsp salt, 2 tbp melted butter, 1 egg, 1 c milk, 1 c quince preserve.

Sift together flour, salt, baking powder; beat egg; add to it milk, melted butter; mix these with dry ingredients to form stiff batter; add preserves; beat well; turn into greased baking pan; bake in moderate oven ½ hr; cut in squares; serve with sweetened whipped cream.

FIG PUFFS

1½ c flour, ½ tsp salt, 3 tsp bp, 3 tbp fat, 1 egg, 1¼ c milk, ¾ c chopped figs.

Sift flour, salt, baking powder; rub in fat; add figs, mixing well into dry flour; mix to stiff batter with beaten egg and milk; bake in small greased pans in moderate oven; serve hot with a sauce.

LEMON SNOWBALLS

3 eggs, 1 c granulated sugar, 3 tbp water, grated rind 1 lemon, 2 tbp lemon juice, 1 c flour, 2 tsp bp.

Beat yolk of eggs and sugar together till light; add water, lemon juice, rind, flour and baking powder sifted together; beat whites of eggs stiff; add to batter; fold in as gently as possible; grease small cups; put 1 heaping tbp of batter in each; steam or boil ½ hr; turn out; roll in powdered sugar; serve with lemon sauce.

BAKED ORANGE

⅓ c sugar, 3 tbp bread crumbs, grated rind and strained juice 1 orange, 1 c milk, 1 egg.

Beat egg thoroughly; add orange and sugar; scald milk; pour over crumbs; add first mixture; when well mixed, pour into baking dish; bake till set like custard; serve cold.

STEAMED ORANGE

1½ c scalded milk, 1 c bread crumbs, 2 tbp butter, 3 eggs, ⅓ c sugar, grated rind and strained juice 2 small oranges.

Pour scalded milk over crumbs; add butter; let mixture stand 10 min; add beaten eggs, sugar, orange juice and rind; mix well; pour into greased cans; cover; steam 40 min.

SAUCES

The ability to make a smooth sauce is greatly to be desired, and the art once acquired will simplify many cooking processes. There are many sauces which can be served with meat or vegetables and also used in making sandwich fillings. In a general way they are made like milk soups, except that more flour is used. 2 tbp of flour and 2 tbp of butter or other fat are usually allowed for each cup of liquid. This liquid may be water, broth, tomato juice, milk, cream, the water in which vegetables have been cooked, or a combination of two or more of these. Sauces should be made in a db.

=Roux= is used to give body to sauces. It is made of equal measurements of butter and flour, or a double amount of flour may be used, according to the dish to be prepared and may be kept on hand or made as needed.

BROWN GRAVY

Use only as much fat as the flour will “bind”; never more than equal parts. Good proportions are 1½ tbp to 2 fat, 2 to 3 tbp flour, 1 c water or stock. If an excess of fat is used, it will rise to the top of gravy. Mix flour with fat and brown, avoiding scorching. A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor. Add hot water or stock and simmer 5 to 10 min. Season with salt, pepper and other desired seasonings, such as celery leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned tomatoes.

SPANISH SAUCE

1 green pepper, 1 red pepper, 1 small onion, 2 tbp bacon or other fat, 1½ tbp flour, ½ tsp sugar, 1 c water, 1 c stewed tomatoes, salt and pepper, chopped mushrooms, if desired.

Chop onion and pepper; simmer for 5 min in fat; then add water and tomatoes and cook until onion and peppers are tender; thicken with flour blended with ¼ c water and cook 5 min longer to blend the flavors. If fresh peppers are used, they may be parboiled for 5 min if the strong flavor is disliked.

TOMATO SAUCE

1½ c tomato juice, 2 tbp flour, 2 tbp butter or other fat, 1 slice onion, sprig parsley, ½ tsp salt, ⅛ tsp pepper.

Add seasonings to tomato juice and simmer until liquid has been reduced to about 1 c; melt fat in saucepan; stir in flour, and when this is smooth, add strained tomato juice; cook for a few minutes or until smooth and thick. The tomato juice may be used plain, omitting first cooking with seasonings.

WHITE SAUCE

1½ tbp butter, 1 tsp salt, 2 tbp flour, 1 c evaporated milk, diluted with 1 c water, few grains pepper.

Melt butter in top part of db; add salt and flour and mix thoroughly; do not let flour brown; add diluted milk and stir constantly until smooth and thick; cook for 10 min; stir occasionally.

WHITE SAUCE

2 tbp butter, 2 tbp flour, 1 c milk, ½ tsp salt, ¼ tsp pepper.

Melt fat, stir in flour and cook until smooth, but not brown; add the milk and stir until smooth, then add salt and pepper.

HOLLANDAISE SAUCE

½ c butter, yolks 3 eggs, 1 tbp lemon juice, ½ tsp salt, 1 tsp dry mustard, few grains pepper, ½ c boiling, water.

Beat butter to a cream; add yolks of eggs 1 at a time, and beat well; then add lemon juice, salt and pepper; about 5 min before serving add boiling water, a little at a time, stirring well; place bowl in saucepan of boiling water, and stir rapidly until sauce thickens like boiled custard. Minced parsley, onion juice or grated onion may be added. The juice and grated rind of orange added makes a pleasant addition for use with asparagus.

SAVORY BUTTER SAUCE

½ c butter, 1 tsp dry mustard, 1 tbp lemon juice or vinegar, ½ tsp salt.

Cream butter and add mustard and lemon juice, beating mixture until it is well blended. This may be used for spreading sandwiches or for use on fish or vegetables. A few drops of onion juice may be added if desired.

=For Use=—This may be spread on crackers, covered with minced chicken, meat, tongue or ham, and garnished with pickles, olives or capers. Brown bread may be spread with savory butter, with minced ham mixed with tart jelly, such as currant, and garnished with olives.

MAITRE D’HOTEL BUTTER

¼ c butter or butter substitute, ½ tsp salt, ¼ tsp paprika, 1 tbp chopped parsley, ¾ tbp lemon juice.

Cream the butter; add seasonings, then work in the lemon juice slowly.

EGG SAUCE

1 c thin white sauce, 1 hard-boiled egg, chopped fine, 1 tsp parsley, chopped fine.

This is a good sauce for boiled fish.

HOLLANDAISE SAUCE

½ c butter, ⅓ c boiling water, 1 tbp lemon juice, or ½ tbp vinegar, 2 egg yolks, ¼ tsp salt, cayenne.

Mix the unbeaten egg yolks, the lemon juice, and about ⅓ of the butter in the top of db over hot water; stir until the butter is melted; then add gradually the remaining butter; stirring constantly; season and add gradually the boiling water; stirring constantly until the sauce thickens.

THIN CREAM SAUCE

1 tbp butter, 1 tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp white pepper.

Melt butter in saucepan; flour and mix well; cool milk slowly, stirring until smooth and creamy; salt and pepper; boil 3 min.

THICK CREAM SAUCE

2 tbp butter, 2½ tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp white pepper.

Follow directions given for Thin Cream Sauce.

TOMATO SAUCE

3 slices bacon, cut into small pieces, 1 slice onion chopped fine, 2 tbp flour, 1½ c strained tomatoes, 1 tbp chopped green peppers, ½ tsp salt, few gratings nutmeg, dash of cayenne.

Put bacon in saucepan; add onion and brown slightly; flour, tomatoes (heated); stir until thick and smooth; seasonings and peppers.

CURRANT JELLY SAUCE

½ glass currant jelly, 1 c hot brown sauce.

Melt jelly over slow fire; add sauce; stir well and simmer 1 min.

HOLLANDAISE SAUCE

½ c butter, 2 beaten egg yolks, 1 tbp lemon juice, salt, cayenne, ½ c boiling water.

Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly; stir over boiling water till thick as boiled custard; serve immediately.

BECHAMEL SAUCE

1 tbp butter, 1 tbp flour, ½ c thin cream or milk, ½ c white stock, salt and pepper to taste.

Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.

MINT SAUCE

¼ c chopped mint leaves, ½ c vinegar, ¼ c water, ¼ c brown or granulated sugar.

Cook all ingredients in saucepan over very slow fire for about ½ hr; do not allow to boil; serve hot.

CREOLE SAUCE

2 tbp chopped onions, 4 tbp green peppers, 2 tbp butter, ½ c tomato, 1 c stock, 3 tbp flour, salt, pepper and cayenne.

Cook onion and pepper with butter; add flour and gradually add tomatoes and seasonings; cook until thick; keep hot over hot water until serving time.

DRAWN BUTTER SAUCE

⅓ c butter, 2 tbp flour, ¼ tsp salt, ¼ tsp white pepper, 1 c cold water.

Melt half the butter in shallow saucepan; add flour and cook until frothy; add seasoning, then water and stir constantly until mixture boils; let boil about 3 min, then beat in rest of butter, a little at a time.

CAPER SAUCE

To drawn butter sauce add, when ready to serve, 2 or 3 tbp of capers, draining from liquor in the bottle.

EGG SAUCE

To a pint of drawn butter sauce add 2 hard-boiled eggs, chopped coarse.

MINT SAUCE

1 c fresh chopped mint, ¼ c sugar, ½ c vinegar.

Use only leaves and tender tips of mint; dissolve the sugar and the vinegar; add mixture to the mint; let stand 1 hr and heat over water just before serving. If the vinegar is very strong, more sugar may be added.

BARBECUE SAUCE

1 c butter, 1 c vinegar, ½ bottle Worcestershire sauce, 1 c water, ¼ c flour, 1 tsp pepper, ½ tsp cayenne, ½ tbp dry mustard.

Rub together butter and flour; put in frying pan over fire, gradually add the other ingredients and bring to boiling point; this sauce is very good to baste meat with while cooking and pour over it when served. Add tabasco if desired hotter.

MUSHROOM SAUCE

To 1 c brown sauce add ⅓ c canned or fresh boiled mushrooms, cut in small pieces.

BROWN SAUCE

Follow White Sauce recipe, only allowing the butter to color slightly before adding flour.

CROQUETTE SAUCE

Make according to White Sauce formula, only allow double amount of flour to same amount of butter.

HORSERADISH SAUCE