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table fat Use as * binder lor croquettes, and for souffles. To make die. sauces, melt hX , and blend in the flour to make *_ smooth mixture. Add milk slowly and cook over very tow heat, stir? ring constantly, until thickened. Add salt to taste—about 1/4 teaspoon for each cup of milk used. Cook 3 to 5 minutes longer, stirring occasionally. For a cheese sauce, add 1 cup finely grated cheese to 1 cup hot white sauce—thin or medium. Stir uijtil cheese is melted. Be careful not to overcook.
For an egg sauce, stir 2 chopped hard-cooked eggs and 2 tablespoons lemon juice into 1% cups hot white sauce—thin or medium. To make tomato sauce, use 2% cups fresh tomatoes cut in pieces, ^or £ cups cooked or canned tomatoes. Cook slowly with % teaspoon of sugar if desired, 1/4 cup chopped onion, small piece of bay leaf, and 2 doves. Cook 20 minutes for fresh tomatoes, 10 minutes for cooked or canned. Put through a sieve or food press. Blend 2 tablespoons melted fat with 2 tablespoons flour and stir in the tomato mixture. Cook over low heat, stirring often, until thickened. Season with salt and pepper. For Spanish sauce, add % cup chopped green pepper to tomato mixture, and |o not strain. *
RAPP-CHATS
By: W. H. Lyna . _County Ayant
Recommended Spring Oat varie*ties have given the following average performance at the Orange Experiment Station: Andrew, 57.6 bu. per acre. Missouri 0205, 57.2 bu. per acre; Clinton, 48.3 bu. per acre. . ,
Clinton will be dropped from the recommended list this year!
61.9%