School and Home Cooking

by Carlotta C. Greer

Medium White Sauce 2 tablespoonfuls, 1 1/2 tablespoonfuls, 1 cup

(Vegetables (see page 109), gravy, tomato sauce, etc.)

Thick White Sauce 3 tablespoonfuls, 2 tablespoonfuls, 1 cup
(Gravy, tomato sauce, etc.)

Very Thick White Sauce 4 tablespoonfuls, 3 tablespoonfuls, 1 cup
(Croquettes, etc.)

(If richer sauces are desired, equal quantities of fat and flour should be used.)

QUESTIONS

What is the purpose of soaking pearl tapioca in water before cooking? Give the reason for covering pearl tapioca while it is soaking. Why is it necessary to cook it in a double boiler?

What is the use of flour in Lemon Sauce? Why is the flour mixed with the sugar before adding the boiling water (see Experiment 24)? How long does it take the flour to thicken? How long a time does the recipe give for cooking the flour mixture? What is the purpose of cooking it for so long a time?

What precautions can be taken to prevent the sauce from scorching?

If, after cooking the required length of time, the sauce is not thick enough, what is the simplest method of thickening it?