|Makes:||(about 1 cup)||(about 1 cup)||(about 1 1/3 cup)|
|Butter or margarine||1 tablespoon||1 tablespoon||2 tablespoon|
|Flour||1 tablespoon||1 tablespoon||3 tablespoon|
|Salt||1/2 teaspoon||1/2 teaspoon||1/2 teaspoon|
|1/2 cup||1 cup||1 cup|
|Uses:||Creamed vegetables and meat, eggs||Creamed casseroles, meat sauce, gravies||Soufflés and croquettes|
Blend butter, flour and salt together over low heat, or in double boiler over hot water. Gradually add evaporated Milk (and water where indicated), and continue stirring until thickened and smooth (10 to 15 min.).
A LA KING SAUCE: Add 1/4 cup sliced pimiento, 1/2 cup mushrooms, and 1/4 cup sliced stuffed olives to medium Cream Sauce. Serve with diced cooked ham or chicken .
CURRY SAUCE: Add 1/4 cup minced onion, 2 tablespoons chopped parsley, 1 teaspoon lemon juice and 1 tablespoon curry powder to medium Cream Sauce. Serve with cooked diced lamb Or vegetables.
EGG SAUCE: Add 2 hard-boiled diced eggs to medium Cream Sauce. Serve over hash patties Or fish loaf.
CREOLE SAUCE: Add 1/4 cup each chopped green pepper, diced pimiento, chopped onion, and parsley to 1 cup medium Cream Sauce. Serve over broiled hamburgers, meatballs, or meat loaf.
VEGETABLE SAUCE: Add 1/2 cup cooked vegetables to thin Cream Sauce. Serve over meat loaf.
PARSLEY SAUCE: Add 1/3 cup finely chopped parsley to thin Cream Sauce. Serve over cooked ham or beef.
HORSE-RADISH SAUCE: Add 1/3 cup prepared horse-radish to 1 cup medium Cream Sauce. Serve over sliced hot or cold meat.
MUSTARD SAUCE: Add 1/4 cup prepared mustard to 1 cup heavy Cream Sauce. Serve over hot or cold meat slices.
MUSHROOM SAUCE: Add 1/2 cup well-drained sliced canned mushrooms to medium Cream Sauce.
Found in a large bundle of recipes and other cutouts bought at the jumble sale last summer.