Thick White Sauce

Ingredients

• four tablespoons butter
• four tablespoons flour
• one cup scalded milk
• one-fourth teaspoon salt
• one cup sugar to one cup water
• one-half cup sugar to one cup water

Directions

1. Two to four tablespoons butter, four tablespoons flour, one cup scalded milk, one-fourth teaspoon salt, one- eighth teaspoon pepper. Follow directions for thin white sauce. Mrs. E. Kr.app.

2. Marinello Household Necessities

3. 9yLarinelio 9yfotor Cream — For protecting tne skin trom excessive neat, cold or oust.

4. j^arinello Geranium Jelly — For keeping tne nands sort ana smooth.

5. y^arinello 'Powaet As an adjunct to tke Motor

6. Cream, preventing tan, sun-burn or roughness.

7. ]y[arinello Soa^ — Xhe kind that cleanses the skin ■without irritating the cuticle. Neutral in reaction and popular with every memher or the ramily, rrom the hahy up.

8. All of these preparations may he ohtainea

9. from any jViarinello Snop or

10. from the 9^ain Office

11. Suite 1110—14 W. Washington St. CHICAGO ILLINOIS

12. BETHANY UNION COOK BOOK 171

13. 172 BETHANY UNION COOK BOOK

14. BETHANY UNION COOK BOOK 173

15. anning and Preserving

16. "Here is fruit for an epicure meet, Canned and pickled and smothered in sweet; The zvealth of sninnier's yellow prime, To cheer the dearth of winter's rime."

17. CANNING. Fruit.

18. I'ruit should be preserved when in season, when cheapest and best and not over-ripe.

19. Glass jars are best. They should be litted with screw covers and new rubber bands. Fruit should be cooked in granite, earthenware or porcelain-lined ket- tles, and silver, wooden or granite spoons should be used. If cooked in tin or ironware poisonous sub- stances are formed.

20. Steps in Canning.

21. 1. Test. — Pour water into jars and invert them to see if air-tight; if not, do not use.

22. 2. Wash jars and lids thoroughly.

23. 3. Fill with cold water and set them in a kettle and surround with cold water. Heat gradually to the boil- ing point and boil 5-15 minutes. Remove from the water, empty (do not dry with towel) and fill with fruit while hot.

24. 4. Boil covers for 5 minutes. Dip rubber bands in hot water, but do not let them stand.

25. 5. After can is filled run the blade of a silver knife down the sides of the jar to remove air bubbles. Re- fill if necessary, but be sure every part of the jar is filled entirely with liquid or fruit.

26. 174 BETHANY UNION COOK BOOK

27. General Proportions for Syrup in Canning.

28. Allow one cup sugar to one cup water for syrup for small berries; one-half cup sugar to one cup water for large fruit. Put sugar and water together over the fire and bring to boiling point. Add a small amount of the fruit and simmer until tender. Pack closely in a hot fruit jar and pour over the boiling hot syrup, filling the jar to the top rim. Then follow the general rules for canning. Mary Howe.

Nutrition, whole recipe (rough)

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.