White Sauce

White Sauce...

One pint milk, two or three mushrooms, one onion, one carrot, one bundle sweet herbs, whole pepper, and salt to taste. A few cloves, a little mace, one ounce butter, and one gill cream. Put into one pint milk two or three mushrooms, one onion, and a carrot cut into pieces, one bundle of sweet herbs, whole pepper and salt to taste, a few cloves, and a little mace; let the whole gently simmer for about an hour; put one ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in one gill of cream.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

White Sauce

White Sauce...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

One pint milk, two or three mushrooms, one onion, one carrot, one bundles sweet herbs, whole pepper, and salt to taste, a few cloves, a little mace, one ounce butter, and one gill cream. Put into one pint milk two or three mushrooms, one onion, and a carrot cut into pieces, one bundle of sweet herbs, whole pepper, and salt to taste, a few cloves, and a little mace; let the whole gently simmer for about an hour; put one ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in one gill cream.