The globe-independent. (Hagerstown, Md.) 1943-19??, 1950-02-23
The Homemaker's Corner
By MARY DOUGLAS

When we leaf through our cook
books looking for something to
change our menu rut, the recipe we
find used most often is White Sauce,
It's an extender in soups, casseroles
and creamed dishes and a binder in
croquettes and souff1es. Once you
have the knack of making this basic
sauce, you will have all sorts of ways
to give meats and vegetables new
flavor and build-ups. Here is the
recipe
Medium White Sauce
Melt 2 tablespoons butter or mar
garine in the top of double boil
er, over low heat. Add tablespoons
floor, blending thoroughly. Add l
cup milk, stirring constantly. Cook
till thick and smooth, stirring all the
while water should never touch
the bottom of top PAM. Add about
"a teaspoon salt and dash of white
pepper. Cover and cook to 8 min
utes Makes l cup sauce. Double
recipe if large quantity is desired.
You may cook white sauce over
direct heat in a heavy saucepan by
stirring sauce constantly. If sauce
must stand before using, cover pan
to prevent scum forming.
Using this basic sauce, you can
vary its flavor and uses; for instance
this
AIIemande Sauce
To the l cup of white sauce add l
bouillon cube or " teaspoon paste
meat extract Just before serving
add l tablespoon lemon juice and l
well-beaten egg yolk, mixed with
small amount of the hot white sauce.
Cook minutes over low heat, stir
ring constantly. Serve over steamed
cabbage, broccoli and other vege-
tables and you will find big boost
in flavor.
For cheese sauce you can add II to
l cup of grated cheese to the l cup
of white sauce, blending until the
cheese melts. Some cheese being
very salty, it is best in this case to
salt the sauce after the cheese is
added. Cheese sause dresses up
green beans, asparagus, or Brussels
sprouts. For color, add minced pi-
mento to sauce. Crate cheese over
top.
By using the basic recipe for white
sauce and sharp cheese, you can
fashion delicious -
Cheese SOuffle
Blend into the hot white sauce u
pound of sharp spreading cheese.
Cover and let set over boiling water
until cheese is soft. Beat 4 egg yolks
until light, then add the cheese sauce
slowly. Beat egg whites until stiff
but not dry, fold into the cheese
sauce mixture. Cut and fold gently
until whites are thoroughly combin-
ed and the whole mixture is light
and fluffy. Pour into 2-quart un-
creased casserole. (The size is i'm
port). Trace a circle around cas-
serole about l inch from edge, with
metal spoon, this will give souffie
top hat when baked Bake in a 325-
degree oven for hour and Is min
utes. Serve Immediately
For delicious macarOni and cheese,
use the same cheese sauce as spe-
CITED above, mixed with cooked
macaroni and placed in casserole,
topped with more cheese and bread
crumbs. 1t will be moist, creamy
and rich with golden crusty top.
While we are on the subject of
sauces here are couple of recipes to
serve with fish and other seafood:
Deep Sea Sauce
Melt l tablespoon butter or mar
garine, add tablespoon flour; brown
lightly. Add tablespoons water, l
teaspoon vinegar, 2 tablespoons chill
sauce, l tablespoon chopped pimien-
to, Is teaspoon celery seed, Y tea
spoon grated onion. Cook until
thick. Add tablespoons mayonnaise.
Chill Butter
IL o1,y> chill co,,oa