Total Time
10mins
Prep 5 mins
Cook 5 mins

From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958

Directions

  1. Combine with pastry blender until it is the consistency of coarse corn meal.
  2. Store in airtight jars in refrigerator.
  3. Makes about 2 quarts medium sauce.
  4. TO USE:.
  5. Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
  6. For each 1 cup water, use:.
  7. Thin sauce: 1/4 c mix.
  8. Medium sauce: 1/2 c mix.
  9. Thick sauce: 3/4 c mix.