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W h it e S a u c e
Thin
Butter o r fat
ta b le sp o o n s
Flour
ta b lesp oo ns
Salt
teasp oon s
Pepper
g ra in s
M ilk
cups
M elt butter in a saucepan on H IG H , ap
proxim ately 2 minutes. Turn sw itch to L O W .
Stir in flour, salt, and pepper and blend
well. A d d m ilk, stirring constantly and cook
until sm ooth. I f covered pan is used, turn
switch to S IM M E R instead o f L O W .
%
(A m o u n t: about
p in t.)
Rice
1 cup rice
2 cups b o ilin g water
1 teaspoon salt
1 tablesp oon buffer o r m argarin e
Wash and drain rice, and pour into sauce
pan. A d d
water, salt and bu tler;
P lace on the unit. Turn switch to H IGH
until steam appears, then to S IM M E R for
30 minutes. (A b o u t 6 average servings.)
R o lle d O a t s (Q u ic k O a t s )
2 cups water
Vi teaspoon salt
1 cup rolled oats
P lace water and salt in 2-quart covered
saucepan. T urn switch to H IG H until water
boils rapidly:
add cereal slowly, stirring
constantly. Turn switch to S IM M E R and
cook uncovered 2 % to 5 minutes. Stir o c
casionally. (A m ou n t— about 4 servings.)
C o m fo rt Icin g
2 'A cups su g a r
*4 teaspoon cream of tarter
Vi cup white corn syrup
V
cup water
4
2 e g g whites
D ash of salt
2
1 V
teaspoons vanilla
C om bine sugar, cream o f tartar, syrup and
water. Turn to H IG H and stir constantly
until sugar is dissolved. Cover for 2 minutes.
Remove cover and turn to M E D IU M LO W
hea! and cook without stirring to 24 0°F . or
until syrup spins a thread. W hen syrup is
8
M e dium
Thfck
1
2
3
2
3-4
1
%
V
%
a
few
few
few
gro in s
g ra in s
1
1
T
cover.
almost ready, whip egg whites, with salt, in
large b o w l; beat until stiff but not dry.
Pour hot syrup in a fine stream over egg
whiles, beating steadily with electric or r o
tary heater. A d d vanilla, continue beating
until icing is stiff enough to stand in peaks.
(A m oun t— frosts sides and top o f an 8 or
9-inch two-layer cake.)
F u d ge Icin g
2 cups gra nu la te d su g a r
'A teaspoon cream of tartar
Vi cup milk
01
2 squares (2
.) chocolate
2 teaspoons butter
1 teaspoon vanilla
Heat sugar, cream o f tartar, and m ilk on
M E D IU M
L O W ,
stirring
thoroughly
dissolved.
S IM M E R and add to above mix. Continue
cook in g on L O W to 2 3 0 °F. or until syrup
form s a soft ball in cold water. A d d butter
and vanilla. C ool to lukewarm
then beat until right consistency for spread
ing. (F rosts top and sides o f an 8 or 9-inch
two-layer cake.)
C a r a m e l Icin g
Vi cup butter
2 Vi cups of brow n su g a r (1 ]b.)
Vs teaspoon cream of tartar
1 cup cream or rich milk
Cream butter, sugar, and cream o f tartar
and stir while cook in g over M E D IU M LO W
heat until smooth and cream y. A d d 1 cup
cream or rich m ilk and cook to 238°F , or
until it will form a soft hall when dropped
into cold water. Rem ove from heat and cool
for
about
10 minutes. Beat
enough to spread. T he icing will becom e
light in color. C hopped nuts m ay be sprin
kled on icing, i f desired. ( Am ount— frosts
top and sides of 8 or 9-inch tw o-layer ca k e.)
P a n c a k e s D e lic io u s
l'/ i cups flour
2 teasp oon s b a k in g pow de r
V
tablesp oo ns su g a r
/2
Vi teaspoon salt
1 e g g , separated
114 cups milk
2 tablesp oons melted shortening
Sift together flour, baking powder, sugar
and salt. Separate the egg, beat yolk and
add to m ilk. Stir this mixture into the flour
mixture. A dd the shortening and fold in the
until
sugar is
M elt
chocolate
on
(1 1 0 °F ,)
until
thick
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