MILK MEANS HEALTH!

Wairarapa Times-Age, 30 September 1939, Page 4

MILK MEANS HEALTH!

MILK SAUCES AND SALAD DRESSINGS Nearly all Sauces and Dressings require milk for the foundation. The simple White Sauce made with milk can be converted by the. use of condiments, flavourings or vegetables into an infinite variety of appetising adjuncts to vegetables, meats or fish, while for salad dressings milk is indispensable. WHITE SAUCE (Unsweetened). Ingredients: 2 ozs. butter 2 pint 1 dessertspoon cornflour Instructions: Make a paste of the cornflour and milk. Place the butter in a saucepan, melt, pour on mixture and bring to the boil. Serve. BOILED SALAD DRESSING (Economical). Instructions: Make a very thin custard with 1 cup milk, 1 teaspoon custard powder, good pinch salt, dash of pepper, 1 teaspoon of made mustard, 3 tablespoons of sugar. When cold add enough vinegar to suit taste for salad dressing. ■ Chop in one hard-boiled egg. If the white of egg is chopped coarsely, it stays on top of the salad as a decoration when the dressing is poured over. SOUR CREAM DRESSING. Ingredients: ‘ 1 cup thick sour cream ■« teaspoon mustard 1 e gg Lemon juice i teaspoon salt Instructions: Beat egg, salt, mustard and pepper together. Beat sour , cream until thick. Add to egg mixture and beat until creamy. Add lemon juice. Grated cheese may be added and the mixture served on lettuce. CUSTARD SAUCE. Ingredients: 1 pint milk 1 oz - sugar Yolk of 1 egg Flavouring. . Instructions: Bring milk to the boil, allow to cool for 2 or 3 minutes, then add the yolk of one egg; return to pan and stir till thick, taking care that the custard does not boil. Add sugar and flavouring to taste.