Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1920-03-02

At first glance you may SCI no re-
lation between the cream gravy for
your pork chops and the fruit sauce
for your pudding, yet exactly the
same principle of cookery is employ
ed in making both-the thickening
of a liquid by starchy substance
such as flour or cornstarch.
The following recipes for white
sauces may be considered as patterns
for all sauces of this type. They
are suggested by the home-econom1c
SPECIALISTS of the United States de-
partment of agriculture:
White Sauce
Thin: 1 tablespoon flour, l table
spoon fat, l cup liquid, L teaspoon
salt, is teaspoon pepper
Medium: 2 tablespoons flour,
tablespoons fat, cup liquid, IL tea
spoon salt, is teaspoon pepper.
Thick: 3 tablespoons flour. 2
tablespoons fat, cup liquid, IL tea
spoon salt, is teaspoon pepper.
Very thick: tablespoons flour,
2 tablespoons fat, l cup liquid, ID
teaspoon salt, Is teaspoon pepper. .
Method of mixing
Put fat in pan and allow to mel.
then add flour, mixing and cooking
thoroughly. Add the milk slowly,
one third at a time, stirring con-
stantly until well mixed. Cook di-
rectlv over the flame for 8 minutes
or in a double boiler for 20 minutes.
These are among the most useful
of recipes since they have a very
wide scope of use in everyday cook
ery. the thin white sauce being used
commonly as a dressing for veg
etables, for cream toast, and as Il
basis for cream soups; the medium
sauce for escaIloped dishes and in
souffles; the two thick sauces haV-
| ing their main use as binding for
meat and vegetable loaves and GRO
| quotes.
The four white sauces show the
| effect of a definite increase of thicK-
ening to a given quantity of liquid.
When one knows how to make a
white sauce of any desired consis-
tency the making of all other sauces
| becomes a simple matter. The large
table shows how this pattern" may
| be varied, by variations of the liquid
| in some cases, and of seasoning and
| flavoring in other cases.
| In thickening a liquid with d
starchy substance, care must be TAX
en- to prevent Jumping. This may
| be accomplished by separating the
| starch grains in one of several ways.
| Select whichever method seems best
| adapted to the case:
(a) BY blending the starch with
melted fat before adding the liquid
as in the white eauces and tomato
sauce.
! (b) BY mechanically separating
the starch grains by mixing with the
sugar granules as in pudding sauce
and cornstarch pudding.
(c) By mixing the starch to a
paste with cold liquid before adding
to the hot liquid. THIS me.Fod is
often employed in thickenins gravy
where the fat from the meat is al
ready blended with the meat stock.
Such general recipes as this pa
| tern" with it's variations may be
| filed away in a kitchen card index
such as is shown in the Illustration
| The housekeeper will find it worth
while to group other recipes of like
nature together. Separate cards for
the unusual recipes may be filed un-
der subject readings. Such a set of
| cards makes a complete and compact
| fill. which the busy housekeerer will
| find ready for instant use:
| Thin white sauce: / cup milk. l
| tablespoon flour, 1 tablespoon fat,
| IL teaspoon salt. Is teaspoon pep
| per.
| Medium white sauce: cup milk.
tablespoons flour, 2 tablespoons fat,
| 12 teaspoon salt. Is teaspoon pep
| per.
Thick white sauce: | cup milk, 8