1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1 teaspoon dry mustard
dash cayenne
2 cups milk
1 cup beef bouillon
1 teaspoon Lea & Perrins Worchestire Sauce
1/2 pound cheddar cheese
Melt butter, blend flour, salt, mustard & cayenne, stir in milk add Lea & Perrins & cheese.
{Serve over toast}
The (other) recipe is for Hollandaise Sauce.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
