Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-05-12
GAN YOU ANSWER THIsq

CAN YOU ANSWER THIS?
Mrs. Lizzie o. Thomas,
Tuscumbia, Ala.
Dear Madam: May mere man"
ask you a question? How is white
sauce made without milk? When in
Africa We sometimes had ''molbo
brancO" as our cook called it, and as
we had no, milk / have often won
dered how he made it. When he was
going to make it we always had to
give him an egg, and L think, a
lemon.
Have you ever tried sassafras poles
for your henroostS? You will never
be bothered with MITES if you use
them; An old darkey in Alabama told
me this twenty years ago. and I've
never had any mites.
For cool water for the chickens and
also to protect the water from stray
dogs, get cheese box and remove
the bottom of the box carefully.
Then to the box and rim of the lid
lance between the lid and the box,
and of course nail the Stats far
enough apart, about four inches, so
that the hen can get her head in. Set
q pan of water on a couple of bricks
and place the box over it. The lid
will keep the water cool and the box
will keep it from being upset.
Please tell me, if you can, how to
make white sauce without milk, and
if you have no such recipe perhaps
some of the readers can. Africa is
not so far off, or so it seems these
days, and a soldier laddie may be able
to tell us the exact recipe for "molbo
branco."
Thanking you. Yours very truly.
J. E. r.
do not know the sauce recipe that
is asked for, and both of us will ap-
precidte the courtesy if it can be sent
to me. AS soon as | received the re-
quest I went to my collection of rec
ipes for sauces this is the one Annie
Dennis gave me:
Bernaise Sauce: Yolks Of four
eggs, dash of cayenne pepper, four
tableGpoonsful of olive oil, one
fourth teaspoonful of salt, four ia
blespoonfuS of hot water, one of vim
egar, or lemon juice. Beat the yolks
until creamy, add water and Oil,
stand the bowl in a pan Of boiling
water and stir till the egg thickens.
Take from the fire and add the vine
gar, salt and pepper; mix well and
set away till COO.
In the majority of the Asiatic
condition in Africa, the cooks get
their training from oyer natives who
have been trained by the English, the
pioneers everywhere, and Bearnaise,
as We'll as drawn butter sauce IS
often used.
Drawn Butter Sauce: Take a tea
cupful of fresh butter, mix with it a
half teacupful of flour, add a pint
Of hot water. This is the method.
You may have wondered why Mrs.
So.-and-So had such nice sauce when
she uses the same recipe you do and
yours is not so nice. The making
has much to do with it, Melt the
butter in a clean aluminium, or
enamel pan, iron will change the col
or of the sauce. In another pan have
the hot water, really at the boiling
point. Stir the flour in the butter
and when it has cooked till it leaves
the side of the pan, perhaps two min
utes, add the boiling water, slowly,
slowly stirring fast and hard. [ used
to know a cook who always gave us
'umpy sauce when things did not
suit her, and it ruins the dish. Add
the hot water slowly, stir constantly
till the last drop is mixed, and al
ways stir in the same direction.
keep the pot off the fire till half of
the water has been added and llepe
pouring till the sauce boils again.