207.—WHITE SAUCE
| 2 tablespoons shortening | ¼ teaspoon salt |
| 2 tablespoons flour | 1/8 teaspoon pepper |
| 1 cup milk |
Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour.
208.—BREAD STUFFING
| ¼ cup beef drippings or bacon fat | ¼ teaspoon pepper |
| 1 teaspoon grated onion | 2 teaspoons poultry seasoning |
| 2 cups soft stale bread crumbs | ½ cup boiling water |
| ½ teaspoon salt |
Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boiling water; cool slightly before using.
209.—CRUST STUFFING
| 3 cups bread crusts broken and dried in oven | 1 tablespoon grated onion |
| ½ teaspoon salt | ¼ teaspoon pepper |
| ¼ cup sausage fat | 1 tablespoon poultry seasoning |
| 1 cup boiling water |
Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add seasonings.