2 tbsp. butter or other fat | 1 c. milk | |
3 tbsp. flour | ¼ tsp. salt | |
| ⅛ tsp. pepper | ||
(Sufficient for 1 pint vegetables)
Melt the butter, add the flour, and stir over the fire until frothy. Add the milk and stir constantly until it thickens. Stir in the seasonings.
Note.—Vegetable water may be substituted for part of the milk.
METHOD OF WORK
Review the facts on boiling vegetables learned in the previous lesson. Let the pupils put water on to boil and prepare a vegetable for cooking. If experiments are to be made, they can be performed while the vegetable is cooking. If the experiments have been made previously, they can be reviewed in discussion at this time. Prepare a white sauce by demonstration, using the method which seems most practical. Have the vegetables drained, dried, and added to the white sauce. When well-heated, serve.
Questions Used to Develop the Lesson
What facts regarding the boiling of vegetables did we learn in the last lesson?
Does the vegetable that we are to cook to-day differ in any marked way from those we cooked before? Should we follow the same rule in cooking it?