THIN CONSISTENCY (CREAM SOUPS):
4 quarts milk
6 ounces all-purpose flour
6 ounces butter or margarine
1 ounce salt
MEDIUM CONSISTENCY (CREAMED FOODS, GRAVY):
4 quarts milk
8 ounces all-purpose flour
8 ounces butter or margarine
1 ounce salt
THICK CONSISTENCY (SOUFFLÉS):
4 quarts milk
12 ounces all-purpose flour
12 ounces butter or margarine
1 ounce salt
Yield: 1 gallon
No directions included. See notes.
Notes:
1 lb nonfat dry milk and 3 3/4 qt cool water may be substituted for fluid milk. Combine dry milk and water and whip until smooth. Heat to scalding (185°F). Add, while stirring, roux made of margarine and flour. Cook on low heat, stirring as necessary, until thickened.
1 oz salt equals 1 1/2 Tbsp.
Method 1. Melt margarine, remove from heat. Add flour and salt. Stir until smooth. Cook 5-10 minutes. Add milk gradually, stirring constantly with wire whip. Cook and stir as necessary until smooth and thick, about 15 minutes.
Method 2. This method is used for making quantities larger than 4 qt. Make a roux by melting margarine, adding flour, and cooking and stirring until smooth. Add one-fourth of the milk and beat with wire whip until smooth. Gradually add remaining milk while stirring. Cook until smooth and thickened, about 15 minutes.
Method 3. Combine flour with one-fourth of the milk. Heat remaining milk. Add milk-flour paste, using wire whip. Cook to desired consistency, then add margarine and salt.
Method 4. This method uses a steamer. Make a paste of flour and margarine. Add cold milk until mixture is the consistency of cream. Heat remaining milk. Add flour and margarine mixture, stirring constantly with wire whip. Place in steamer until flour is cooked; if necessary, stir once during cooking.
VARIATIONS: To be used with 1 gal medium white sauce:
À la King Sauce. Add 12 oz chopped green pepper, 12 oz sliced mushrooms, sautéed, and 1 lb chopped pimiento. Combine with cubed chicken, meats, seafood, vegetables, or hard-cooked eggs.
Bacon Sauce. Add 1 lb 8 oz cooked chopped bacon. Use bacon fat in making the sauce. Combine with eggs or vegetables in scalloped dishes.
Cheese Sauce. Add 3 lb sharp cheddar cheese, shredded or ground, 2 Tbsp Worcestershire sauce, and a few grains of cayenne pepper. Serve on fish, egg dishes, soufflés, and vegetables. Worcestershire sauce and cayenne pepper may be omitted for a milder sauce.
Cheese Broccoli Sauce. Steam 2 lb 8 oz broccoli florets until tender-crisp. Carefully stir into Cheese Sauce. Serve 4 oz sauce ladled over baked potato.
Cheese Sandwich Sauce (American or Cheddar). Prepare 2 qt (half recipe) Thick White Sauce. Add 1/4 cup dry mustard and 1 tsp white pepper with the flour. When sauce has thickened, stir in 2 lb shredded sharp cheese and 1/2 tsp hot pepper sauce. Ladle 1 1/2 oz sauce over meat in sandwich.
Cheese Sandwich Sauce (Swiss). Prepare 2 qt (half recipe) Medium White Sauce. Reduce margarine to 6 oz. After sauce has thickened, add 2 lb shredded Swiss cheese and stir until melted. Serve 1 1/2 oz sauce ladled over meat in sandwich.
Egg Sauce. Add 20 chopped hard-cooked eggs and 2 Tbsp prepared mustard. Serve over salmon or other fish loaf.
Golden Sauce. Add 2 cups slightly beaten egg yolks. Serve on fish, chicken, or vegetables.
Mushroom Sauce. Add 1 lb 8 oz sliced mushrooms and 4 oz minced onion, sautéed in 4 oz butter or margarine. Serve over egg, meat, poultry dishes, or vegetables.
Parsley Sauce. Add 1 oz chopped fresh parsley.
Pimiento Sauce. Add 1 lb 4 oz finely chopped pimiento and 2 cups finely chopped parsley. Serve with poached fish, croquettes, or egg dishes.
Shrimp Sauce. Add 4 lb cooked shrimp, 2 Tbsp prepared mustard, and 2 Tbsp Worcestershire sauce. Serve with fish, eggs, or cheese soufflé.
Swiss Cheese and Mushroom Sauce. Sauté 4 oz chopped onions, 2 oz chopped green peppers, and 8 oz sliced mushrooms in 4 oz margarine. Stir in 4 oz flour. Cook 10-15 minutes. Add slowly, while stirring, 2 qt milk and heat to 170°F. Add 2 lb 8 oz shredded Swiss cheese and stir until melted.
4 quarts milk
6 ounces all-purpose flour
6 ounces butter or margarine
1 ounce salt
MEDIUM CONSISTENCY (CREAMED FOODS, GRAVY):
4 quarts milk
8 ounces all-purpose flour
8 ounces butter or margarine
1 ounce salt
THICK CONSISTENCY (SOUFFLÉS):
4 quarts milk
12 ounces all-purpose flour
12 ounces butter or margarine
1 ounce salt
Yield: 1 gallon
No directions included. See notes.
Notes:
1 lb nonfat dry milk and 3 3/4 qt cool water may be substituted for fluid milk. Combine dry milk and water and whip until smooth. Heat to scalding (185°F). Add, while stirring, roux made of margarine and flour. Cook on low heat, stirring as necessary, until thickened.
1 oz salt equals 1 1/2 Tbsp.
Method 1. Melt margarine, remove from heat. Add flour and salt. Stir until smooth. Cook 5-10 minutes. Add milk gradually, stirring constantly with wire whip. Cook and stir as necessary until smooth and thick, about 15 minutes.
Method 2. This method is used for making quantities larger than 4 qt. Make a roux by melting margarine, adding flour, and cooking and stirring until smooth. Add one-fourth of the milk and beat with wire whip until smooth. Gradually add remaining milk while stirring. Cook until smooth and thickened, about 15 minutes.
Method 3. Combine flour with one-fourth of the milk. Heat remaining milk. Add milk-flour paste, using wire whip. Cook to desired consistency, then add margarine and salt.
Method 4. This method uses a steamer. Make a paste of flour and margarine. Add cold milk until mixture is the consistency of cream. Heat remaining milk. Add flour and margarine mixture, stirring constantly with wire whip. Place in steamer until flour is cooked; if necessary, stir once during cooking.
VARIATIONS: To be used with 1 gal medium white sauce:
À la King Sauce. Add 12 oz chopped green pepper, 12 oz sliced mushrooms, sautéed, and 1 lb chopped pimiento. Combine with cubed chicken, meats, seafood, vegetables, or hard-cooked eggs.
Bacon Sauce. Add 1 lb 8 oz cooked chopped bacon. Use bacon fat in making the sauce. Combine with eggs or vegetables in scalloped dishes.
Cheese Sauce. Add 3 lb sharp cheddar cheese, shredded or ground, 2 Tbsp Worcestershire sauce, and a few grains of cayenne pepper. Serve on fish, egg dishes, soufflés, and vegetables. Worcestershire sauce and cayenne pepper may be omitted for a milder sauce.
Cheese Broccoli Sauce. Steam 2 lb 8 oz broccoli florets until tender-crisp. Carefully stir into Cheese Sauce. Serve 4 oz sauce ladled over baked potato.
Cheese Sandwich Sauce (American or Cheddar). Prepare 2 qt (half recipe) Thick White Sauce. Add 1/4 cup dry mustard and 1 tsp white pepper with the flour. When sauce has thickened, stir in 2 lb shredded sharp cheese and 1/2 tsp hot pepper sauce. Ladle 1 1/2 oz sauce over meat in sandwich.
Cheese Sandwich Sauce (Swiss). Prepare 2 qt (half recipe) Medium White Sauce. Reduce margarine to 6 oz. After sauce has thickened, add 2 lb shredded Swiss cheese and stir until melted. Serve 1 1/2 oz sauce ladled over meat in sandwich.
Egg Sauce. Add 20 chopped hard-cooked eggs and 2 Tbsp prepared mustard. Serve over salmon or other fish loaf.
Golden Sauce. Add 2 cups slightly beaten egg yolks. Serve on fish, chicken, or vegetables.
Mushroom Sauce. Add 1 lb 8 oz sliced mushrooms and 4 oz minced onion, sautéed in 4 oz butter or margarine. Serve over egg, meat, poultry dishes, or vegetables.
Parsley Sauce. Add 1 oz chopped fresh parsley.
Pimiento Sauce. Add 1 lb 4 oz finely chopped pimiento and 2 cups finely chopped parsley. Serve with poached fish, croquettes, or egg dishes.
Shrimp Sauce. Add 4 lb cooked shrimp, 2 Tbsp prepared mustard, and 2 Tbsp Worcestershire sauce. Serve with fish, eggs, or cheese soufflé.
Swiss Cheese and Mushroom Sauce. Sauté 4 oz chopped onions, 2 oz chopped green peppers, and 8 oz sliced mushrooms in 4 oz margarine. Stir in 4 oz flour. Cook 10-15 minutes. Add slowly, while stirring, 2 qt milk and heat to 170°F. Add 2 lb 8 oz shredded Swiss cheese and stir until melted.
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