Page:Browne - The Plain Sailing Cook Book.djvu/105

 


 * MATERIALS

2 tablespoons flour

2 tablespoons butter

½ cup milk

2 tablespoons sugar

2 eggs


 * UTENSILS

Saucepan

Tablespoon

2 small bowls

Dover beater

Small baking-dish


 * 1) Put the butter in the saucepan, and hold the pan over the fire until the butter melts.
 * 2) Stir the flour into the butter, mixing well.
 * 3) Add ¼ cup of milk to the butter and flour in the saucepan, and stir over the fire until it begins to thicken.
 * 4) Add the remaining milk, and stir over the fire until it boils, then take the saucepan off the fire.
 * 5) Break the eggs, putting the whites in one bowl and the yolks in another.
 * 6) Put the sugar in the bowl with the yolks, and beat together.
 * 7) Add the beaten yolks and sugar to the mixture in the saucepan, and mix well. Put in a cool place to chill.
 * 8) Beat the egg-whites, and "fold" them into the cold cooked mixture.
 * 9) Pour the mixture into a buttered baking-dish, and bake in a slow oven about half an hour.

Serve hot with Hard Sauce (page 100). 