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Elsie L. Smith cookbook, 1944
Page 48
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48 Meat and Gravies 3 tbs. fat 3/4 teas. salt 1 1/2 c. water 2 tabs cr. Corn Starch 1/8 teas. pepper Melt fat & stir in corn starch, salt and pepper. Stir in water slowly and boil for 5 minutes. Substitute milk for cream gravy. Sauce 1. 1 tbs. Butter 2 teaspoons Corn Starch 1 Cup Liquid 1/2 teas Salt 2. 1 1/2 tbs Butter 1 1/2 tbs. Corn Starch 1 [cup] Liquid [1/2 teas Salt] 3. 2 tbs. Butter 2 1/2 tbs Corn Starch 1 [cup] Liquid [1/2 teas Salt]
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48 Meat and Gravies 3 tbs. fat 3/4 teas. salt 1 1/2 c. water 2 tabs cr. Corn Starch 1/8 teas. pepper Melt fat & stir in corn starch, salt and pepper. Stir in water slowly and boil for 5 minutes. Substitute milk for cream gravy. Sauce 1. 1 tbs. Butter 2 teaspoons Corn Starch 1 Cup Liquid 1/2 teas Salt 2. 1 1/2 tbs Butter 1 1/2 tbs. Corn Starch 1 [cup] Liquid [1/2 teas Salt] 3. 2 tbs. Butter 2 1/2 tbs Corn Starch 1 [cup] Liquid [1/2 teas Salt]
Szathmary Culinary Manuscripts and Cookbooks
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