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“From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958”
READY IN:
10mins
YIELD:
2 qts
UNITS:
US

Ingredients Nutrition

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.

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