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 clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
A vintage recipe card from Brookshire’s Best Recipes for Jambalaya made with sausage, beef, green pepper, onions, garlic, tomatoes, spices and rice.
A vintage recipe card for a classic Seven Minute Frosting made with egg whites, sugar, Jell-O, salt, water, and Karo syrup. Use any flavor Jell-O.
