Milk Butter Flour
THIN 1 c. 1 tbsp. 1 tbsp.
MEDIUM 1 c. 2 tbsp. 2 tbsp.
THICK 1 c. 3 tbsp. 3 tbsp.
Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)
THIN Use as base for soups.
MEDIUM Use for creaming vegetables, meat or fish.
THICK Use as base for croquettes.
NOTE: When using cornstarch instead of flour, use in the ratio of 1/3. That is,
use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires
longer cooking than flour. A quickly cooked cornstarch mixture will have a
raw taste.
THIN MEDIUM THICK
Cream soups Creamed meats or Creamed meats or vegetables
Vegetables
Scalloped dishes
Scalloped dishes
Gravies or sauces where thick
Gravies or Sauces sauce is desired.
(About the thickness (Has considerable body and spreads
of heavy cream) rather than runs.)
EXTRA THIN EXTRA THICK
1/2 tbsp. flour 4 tbsp. flour
or or
1/2 tsp. cornstarch 4 tsp. cornstarch
1 tbsp. butter 1 tbsp. butter
1 c. milk or liquid 1 c. milk or liquid
Cook as above. Cook as above.
For thin cream soups. Use for:
croquettes
soufflés
blanc mange & similar puddings
(Makes a paste when cold.)