Cream or White Sauce

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

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A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of butter, salt and pepper.
Heat butter in pan when hot, but not brown, add the flour.
Stir until smooth;
gradually add the milk.
Let it boil up once.
Season with salt and pepper and serve.
This is nice to cut cold potatoes into and let them heat through.
They are then creamed potatoes.
It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce.
If you have plenty of cream, use it, and omit the butter.