1.Thin White Sauce (for soups)
1 tablespoon butter or margarine
2 teaspoons CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter in saucepan. Blend in CREAM Corn Starch, salt and pepper. Gradually add milk. Heat to boiling over direct heat and then boil gently for 2 minutes, stirring constantly. Makes 1 cup sauce.
FOR CREAM SOUPS, heat with 1 1/2 cups cooked or canned strained vegetables. Serves 4.
2. Medium White Sauce (for creamed vegetables, meat, fish, eggs or scalloped dishes)
Increase butter to 1 1/2 tablespoons and CREAM Corn Starch to 1 tablespoon. Proceed as directed above. Makes 1 cup sauce.
Increase butter to 1 1/2 tablespoons and CREAM Corn Starch to 1 tablespoon. Proceed as directed above. Makes 1 cup sauce.
1 1/2 tablespoons butter or margarine
1 tablespoon CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Combine with 2 cups drained, cooked or canned vegetables, diced meat, flaked fish or 4 hard cooked, sliced eggs. Serves 4.
FOR SCALLOPED DISHES, place creamed vegetables in greased baking dish. Sprinkle with 1/2 cup soft bread crumbs mixed with 1 tablespoon melted butter or margarine. Bake in moderately hot oven (375 degrees F.) 20 minutes or until crumbs are browned. Serves 4.
3. Thick White Sauce (for croquettes, souffles, etc.)
Increase butter to 2 tablespoons and CREAM Corn Starch to 2 1/2 tablespoons. Proceed as directed for Thin White Sauce. Makes 1 cup sauce.
2 tablespoons butter or margarine
2 1/2 tablespoons CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
FOR CROQUETTES, combine with 2 cups cooked or canned chopped meat, vegetables, eggs or flaked fish. Chill. Shape into 8 croquettes. Roll in fine bread crumbs and brown in 2 to 3 inches of hot fat. Drain on absorbent paper. Serve hot. Serves 4.
FOR SOUFFLE'S, combine with 1 1/2 cups (1/4 pound) grated cheese, flaked fish, cooked or canned chopped vegetables or meat. Add 2 slightly beaten egg yolks, fold in 2 stiffly beaten egg whites. Pour into greased casserole. Bake in slow oven (325 degrees F.) 50 minutes or until knife inserted in center comes out clean. Serves 4.
1 tablespoon CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Combine with 2 cups drained, cooked or canned vegetables, diced meat, flaked fish or 4 hard cooked, sliced eggs. Serves 4.
FOR SCALLOPED DISHES, place creamed vegetables in greased baking dish. Sprinkle with 1/2 cup soft bread crumbs mixed with 1 tablespoon melted butter or margarine. Bake in moderately hot oven (375 degrees F.) 20 minutes or until crumbs are browned. Serves 4.
3. Thick White Sauce (for croquettes, souffles, etc.)
Increase butter to 2 tablespoons and CREAM Corn Starch to 2 1/2 tablespoons. Proceed as directed for Thin White Sauce. Makes 1 cup sauce.
2 tablespoons butter or margarine
2 1/2 tablespoons CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
FOR CROQUETTES, combine with 2 cups cooked or canned chopped meat, vegetables, eggs or flaked fish. Chill. Shape into 8 croquettes. Roll in fine bread crumbs and brown in 2 to 3 inches of hot fat. Drain on absorbent paper. Serve hot. Serves 4.
FOR SOUFFLE'S, combine with 1 1/2 cups (1/4 pound) grated cheese, flaked fish, cooked or canned chopped vegetables or meat. Add 2 slightly beaten egg yolks, fold in 2 stiffly beaten egg whites. Pour into greased casserole. Bake in slow oven (325 degrees F.) 50 minutes or until knife inserted in center comes out clean. Serves 4.
FOR BETTER GRAVIES
3 tablespoons bacon fat or meat drippings
2 tablespoons CREAM Corn Starch
1 1/2 cups water
1/4 teaspoon salt
1/8 teaspoon pepper
Blend fat and CREAM Corn Starch over low heat until it is a rich brown color, stirring constantly. Gradually add water, salt and pepper. Heat to boiling over direct heat and then boil gently for 2 minutes, stirring constantly. Makes 1 1/2 cups.
FOR CREAM GRAVY, use milk or cream instead of water.
2 tablespoons CREAM Corn Starch
1 1/2 cups water
1/4 teaspoon salt
1/8 teaspoon pepper
Blend fat and CREAM Corn Starch over low heat until it is a rich brown color, stirring constantly. Gradually add water, salt and pepper. Heat to boiling over direct heat and then boil gently for 2 minutes, stirring constantly. Makes 1 1/2 cups.
FOR CREAM GRAVY, use milk or cream instead of water.
FLOUR FOR CAKES
Put 2 tablespoons CREAM Corn Starch in a measuring cup, then fill cup with unsifted all-purpose flour. Sift together 3 times. One cup of this is equal to one cup of sifted cake flour.
In all recipes, use level measurements.
EXCELLENT FOR USE WITH CHINESE FOODS
