Manuscript Cookbook 228

potatoes are heated. Add carefully beaten egg whites. pile lightly on a buttered baking dish + bake. White Sauce No. 1

4 cups milk
2 T butter	seasoning
2 T flour

Makes a thin sauce used for thin soups. No. 2 1 cup milk 1 T flour 1 T butter Makes a thicker sauce for cream dishes.

No. 3

1 C milk	seasoning
2 T butter
2 T flour used for scallop.

Melt butter, stir in flour + seasoning, add heated milk slowly. Cook until thick. Creamed Onions Peal an onion, wash + place in boiling water to cook. Do not cover the pan. The onion is done when it can be pierced with a fork easily. Drain + add No. 2 sauce.

Tapioca Cream

2 T of tapioca	¼ C sugar
2 C milk	½ t vanilla
1 egg
pinch of salt

Pick over tapioca + put in top of double boiler. Add milk + cook until tapioca is soft + clean. beat yolk of egg. Add sugar + salt to hot mixture cook, stirring it until thick Beat in folding white + let stay on the stove until the white sets. When cold add flavoring.

{Normal recipe} Tomatoe Bisque

2 C tomatoes ½	1 t salt ¼
2 t sugar ½	2 sliced onions ½
4 C milk 1	4 T flour 1
4 T butter 1	¼ t soda

Scald milk with onion Remove onion, make into white sauce with flour + butter. Heat tomatoes, add sugar + soda + rub through sive Stir tomatoes into milk + add seasoning + serve.

Out of [Glenn's?] Good Housekeeping Cook Book {Pie or Pudding at dinner + breakfast Cake at night Pudding at noon} Tables Measures 3 tsp = 1 T 2 C = 1 pt 16 T = 1 C 4 C = 1 qt ½ lb butter = 1 C 1 oz butter + 2 T 1 oz grated chocolate = 1 sq or 5 T 1 lb flour = 4 C (about) 1 lb sugar = 2 cups Meringue (allow 2 T sugar to each egg allow ¼ t vanilla to 2 egg whites.) Coffee 2 T to one cup water. Extra one for pot 2 t to one (Tea) cup water. Extra one for pot Cocoa 2 t sugar 2 t cocoa ¼ C water ¾ scalded milk 2 drops vanilla few grams salt Potato Stuffing for a 5 lb Chicken or Duck

3 C hot, mashed potatoes	1½ t sage
1½ C soft bread crumbs	6 T melted butter
⅛ t pepper	2 T finely chopped onion
1½ t salt

Mix together