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New England cookbook, 1855-1934
Page 36
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White sauce for boiled fowls - Melt in a teacupful of milk a large table spoonful of butter kneaded in a little flour; beat up the yolk of an egg with a spoonful of cream, stir into the butter, & put it over the fire, stirring it constantly - chopped parsley may be added. Egg sauce is made by putting two or three hard boiled eggs, minced fine into melted butter - the butter must not be as thick when eggs are to be added. Rolls. Rub into a pound of flour two ounces of butter; beat the whites of three eggs to a froth & add a table spoon full of good yeast; a little salt & sufficient warm milk to make a stiff dough. Cover & put it where it will be kept warm & it will rise in an hour. Then make it into rolls or round cakes, put them on a floured tin bake in a quick oven.
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White sauce for boiled fowls - Melt in a teacupful of milk a large table spoonful of butter kneaded in a little flour; beat up the yolk of an egg with a spoonful of cream, stir into the butter, & put it over the fire, stirring it constantly - chopped parsley may be added. Egg sauce is made by putting two or three hard boiled eggs, minced fine into melted butter - the butter must not be as thick when eggs are to be added. Rolls. Rub into a pound of flour two ounces of butter; beat the whites of three eggs to a froth & add a table spoon full of good yeast; a little salt & sufficient warm milk to make a stiff dough. Cover & put it where it will be kept warm & it will rise in an hour. Then make it into rolls or round cakes, put them on a floured tin bake in a quick oven.
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