SAUCES
Thickening

White Sauce Liquid Material Fat Seasoning

ee (salt)
No. J} thin... lc. milk 1 Tbsp. flour 1 Tbsp. 1/2 tsp.
No. 2 medium...1c. milk 2 Tbsp. flour 11/2 Tbsp. 1/2 tsp.
NG, GO 4k > dv~ --+-1lc. milk 3 Tbsp. flour 2 Tbsp. 1 tsp.
No. 4 thick..... 1c. milk 4 Tbsp. flour 2 1/2 Tbsp. 1 tsp.

Use No. 1 sauce for cream soups.

Use No. 2 sauce for creamed or scalloped dishes or gravy.
Use No. 3 sauce for souffles.
Use No. 4 sauce for croquettes.

VEGETABLE TIME TABLE
Minutes

Vegetable Boiled Steamed Baked
Asparagus, tied in bundles .,..., eae

Artichokes, French ........ ee See 40 45-60

Beans, Lima, depending on age ,,.... 20-40 60

ee ee 15-45 60

Beets, young with skins on .......... 45 60 70-90
Cabbage, chopped, cut sectional ..... 10-20 25

Cauliflower, stem down. ....i.ecweee 20-30

CARPPOER, CME GOTORE «ss soso du ch eae 20-30 40

Ce 8665646 64s4dek ec denweee sree‘ 60-90 90

Celery, cut in lengths 1/2 inch ...... 30 45

COPrh, SPOOn, GORE « ss. +66 cyan oes <s 9-10 15 20
Cucumbers, peeled and cut.......... 20 30 40
MIRO, WHOSE cc icccecctechesuase 30 40 45
6 a Tree: To ree oe 45 60 60
eer ne marr nara mama mame A. Sa 60 75 75
ee, OD 0 bv chou s 00 bic is cee 20-40 35-50

ge EES paramere ar Meee, oa oy 5° 20-30 30 30 ,
Potatoes, depending on size ......... 20-40 60 45-60
Prema, EM CUDOS . oc o6 ss Os ch cc Mane 30 45 60
ueuens , EE gs Wo dh tnns eesedcal 40 40 45-60
ct) Ee PEE a ne FEE x 25 45
eee ee aa ee ey 20 30

ey en ca i cde nue ‘ 20-40 50 60
Tomatoes, depending on size ........ 5-15 50 15-20
Turnips, depending on size.......... 30-60 |