Experiment 22

Method 1. a. Mix 1 tb. flour with 1 tb. water.

b. Mix 1 tb. flour with 2 tb. water.

c. Mix 1 tb. flour with 3 tb. water.

Stir each mixture until it is smooth, noting the time required to obtain results. State the proportion of water to be used with flour to form a smooth paste.

Boil 1/2 c. water, add some of the boiling water to part (a), stirring constantly. Pour this slowly into the rest of the boiling water, stirring until it thickens and is smooth.

Deduce a rule for using starch in the form of a powder, as a thickening agent. Let mixture cool and note how it forms a starch jelly.

Experiment 23

Method 2. Rub to a smooth paste 1 tb. butter and 1 tb. flour. Boil 1/2 c. water, pour part of it on the butter and flour mixture to thin it. Pour this slowly into the rest of the boiling water, stirring until it thickens and is smooth.

Deduce a rule for using starch as a thickening agent when some fat is used.

Experiment 24

Method 3. Melt 1 tb. butter, add 1 tb. flour ; when well mixed, add 1/2 c. milk or water, stirring until it thickens and is smooth.

Deduce a second rule for thickening with starch when fat is used. Compare results with those of the two previous methods. Which mixture has the smoothest and richest texture?

Experiment 25

Brown 1 tb. butter, add 1 1/4 tb. flour, and then brown them together; add 1/2 c. water or soup stock, and cook until smooth.

Deduce method of making a brown sauce. How would you make a brown gravy for meats ? Compare thickness of liquid with the previous experiments. Is more browned flour required for thickening ? Why ?

Meat and Vegetable Sauces are of two general varieties, white and brown, and from these many sauces may be prepared by varying the ingredients and the seasonings.

General Method Of Making Sauces

Melt the butter in a stewpan or double boiler, add the flour, and when well mixed, add the liquid. If the liquid is hot, add it one-third at a time, cooking each portion till thick and smooth. If the liquid is cold, it may all be added at once, stirring constantly until it thickens and is free from lumps. Add seasoning.

This method gives the finest quality of sauce, but methods of thickening 1 or 2 may be used when the liquid is already combined with the meat or vegetable.