Cheese Sauce
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- 1 cup of highly seasoned white sauce
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Make 1 cup of highly seasoned white sauce, and add to it 1 scant cup of grated cheese;
- stir in a double boiler until the cheese is melted, then add a few drops of yellow colouring extract, and salt and paprika.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Wooden spoon