White Sauce

This is the foundation for many dishes which can be prepared on the electric stove. It should be carefully made before you begin to prepare the soup, creamed vegetables, or meat. This recipe makes one cup of white sauce.

2 tablespoons flour 2 tablespoons butter i cup milk

Method:

Melt the butter, gradually stir in the flour, taking care to get it smooth. Then gradually add the milk or cream, stirring constantly to prevent any lumps and scorching. Season with salt and pepper to taste and use with the other foods as called for.

Elsie Pratt Miller, Lambda.

Dry Dressing

Remove the crumb from a loaf of day-old bread. Add salt, pepper and sage and mix thoroughly. Pour over this one-half cup of melted butter and stir until mixed. Stuff into the fowl and bake.

Janet Bowman, Xi.

Mint Sauce

Use the young leaves of mint, chopped fine, adding two tablespoons of sugar to three of mint. After mixing add six tablespoons of cider vinegar. This should be made before the meal in order to get the mint flavor.

Elsie Pratt Miller, Lambda.

2 eggs 1 cup powdered sugar

Method :

Separate the eggs and beat whites until stiff. Add half cup sugar sifted gradually. Beat yolks until light colored, beat half cup sifted sugar. Beat together and flavor.

Marion Crater Davy, Xi.

Hard Sauce

1 cup butter

1 pound powdered sugar vanilla

Method :

Melt butter, beat sugar into it for fifteen minutes. Add vanilla.

Helen Shurtleff, Xi.

Hot Tartare Sauce

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

1/3 cup mayonnaise dressing

1 tablespoon each of chopped olives, capers

1 teaspoon of chopped onion, salt and pepper

Method :

Melt butter, add flour and milk. When thick add dressing and seasonings.

Lelia Harwood Smith, Xi.

Butterscotch Sauce

3 tablespoons flour

1 cup dark brown sugar

1 1/2 cups boiling water 1 1/2 tablespoons butter

Method :

Mix sugar and flour, add the boiling water, boil for five minutes, add the butter and remove from fire.

Eleanor F. Lewis, Xi.

Caramel Sauce For Ice Cream

1 cup sugar

1/2 cup corn syrup

1/2 teaspoon vanilla

1 cup cream salt

Method :

Boil sugar, syrup, cream, salt and vanilla together until it forms a soft ball. Serves six people.

Louise Vater, It.

Chocolate Sauce

3 cups sugar

3 cups sweet milk

6 squares unsweetened chocolate yolks of 3 eggs

2 tablespoons cornstarch

Method :

Boil all together,. adding beaten eggs last.

Sylvia Torpe, Xi.

Chocolate Sauce

1 square chocolate 1 tablespoon butter

1 cup sugar 1/3 cup water

Method :

Melt chocolate in small saucepan over hot water. Add butter, sugar, and water. Boil fifteen minutes. Cool slightly and add one-half teaspoon vanilla.

Estelle Schoonover, Xi.

Chocolate Sauce

1 cup sugar

2 tablespoons cornstarch 2 cups water 6 tablespoons cocoa or 2 squares bitter chocolate

1/4 teaspoon salt 1 teaspoon vanilla

Method :

Mix sugar, salt, and cornstarch, add the water, boil, then add the cocoa or chocolate, and boil until it forms a syrup. Remove from fire and add the vanilla.

Eleanor F. Lewis, Xi.

Oyster Cocktail Sauce

2 teaspoons horseradish

1 teaspoon salt juice of two lemons

1 teaspoon Worcestershire :

1/4 teaspoon Tobasco sauce 2 teaspoons tomato catsup

Method :

Five oysters in each glass. This rule will serve from six to eight people.

Gladys Mars Becker, Xi.

Suet Pudding: Sauce

1 cup powdered sugar 1 cup whipped cream

1 egg yolk vanilla

Hazel Russell, Xi.

Chocolate Fudge Sauce For Ice Cream

1 cup water

1 square bitter chocolate

1 cup milk 1 cup sugar

Method :

Boil water and chocolate together one-half hour in a large saucepan. Add milk and sugar and cook until thick, about one-half hour.

Lelia Harwood Smith, Xi.

Dependably Uniform

We do not hesitate to assert that those seeking table supplies of highest excellence, absolute purity and greatest food value can find none more desirable than

Richelieu

Ferndell and Batavia

Quality Foods

These foods of superlative quality are at all times maintained on a basis of unvarying uniformity.

Their worth is dependable. Consumers will find their expectations fully realized every time they purchase an item bearing one of these labels. There are no exceptions - no playing fast and loose with values - no apologies ever offered for these goods. They are always right.

Another important thing. Quality considered, the use of these foods is a genuine economy. You not only secure a larger return in actual value for your expenditure, but these foods, because of their sheer goodness, are consumed to the last particle - there is no waste.

Sprague, Warner & Co.

Chicago