Evening Republican, Volume 18, Number 88, Rensselaer, Jasper County, 13 April 1914 — TO MAKE PERFECT GRAVY [ARTICLE]

TO MAKE PERFECT GRAVY

Mixture of the Ingredients, and Proper Thickening, Are Really the Only Two Sec-eta. When making gravies of either milk or water always have the liquid boiling hot before adding.the thickening. Make the thickening, using about one tablespoonful of flour for one pint of gravy, by placing the flour In a cup. adding cold water, a little in a cup. and stirring with a fork until smooth and of the consistency of thick Cream. Then comes the secret of smooth gravy. When ready to add the thickening to the liquid dip two or three spoonfuls of the boiling liquid into the thickening, stir together and turn slowly into the hot liquid, stirring constantly until it bolls up well, when It will be done. By dipping the hot liquid into the thickening it brings the temperature somewhere near that of the liquid, consequently, when stirred In it does not retard the boiling at all. This same method holds good In regard to custards, sauces, salad dressings, or anything cooked in a likemanner. Another gravy secret: When the milk supply is low. Instead of helping out with water use potato watez', drained from the potatoes. You will find it a much better substitute.