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M. E. Ludwig cookbook, 1910
Page 26
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White Sauce. Method I The amt of each varies '/c the kind of soup, & is given in the table. 1-Melt the butter. When bubbling add the flour and cook them together, stirring all the time until they are smooth & thick. Add the milk 1/3 at a time, stirring after adding each portion until the sauce has thickened. Add the special ingredients & seasoning. II Scald the milk. Mix the flour '/c cold milk suff. to form a smooth paste. Add hot milk slowly, stirring all the time. Return to double boiler and cook 20 min, stirring constantly until it thickens. Cream Dressing Mix together in top part of double boiler the following ingredients: salt, 3/4 tsp Mustard 3/4 tsp Egg 1, slightly beaten Butter 2 tsps cream 3/4 c. Add very slowly, stirring all the time 1/4 c vinegar Put over hot water & cook until thickened stirring all the time
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White Sauce. Method I The amt of each varies '/c the kind of soup, & is given in the table. 1-Melt the butter. When bubbling add the flour and cook them together, stirring all the time until they are smooth & thick. Add the milk 1/3 at a time, stirring after adding each portion until the sauce has thickened. Add the special ingredients & seasoning. II Scald the milk. Mix the flour '/c cold milk suff. to form a smooth paste. Add hot milk slowly, stirring all the time. Return to double boiler and cook 20 min, stirring constantly until it thickens. Cream Dressing Mix together in top part of double boiler the following ingredients: salt, 3/4 tsp Mustard 3/4 tsp Egg 1, slightly beaten Butter 2 tsps cream 3/4 c. Add very slowly, stirring all the time 1/4 c vinegar Put over hot water & cook until thickened stirring all the time
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