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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958 Ingredients:
2 cups dry milk |
1 cup flour |
1 cup butter |
Directions:
1. Combine with pastry blender until it is the consistency of coarse corn meal.
2. Store in airtight jars in refrigerator.
3. Makes about 2 quarts medium sauce.
4. TO USE:.
5. Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
6. For each 1 cup water, use:.
7. Thin sauce: 1/4 c mix.
8. Medium sauce: 1/2 c mix.
9. Thick sauce: 3/4 c mix.
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