February 27, 1956 Sally Lunn Bread, White Sauce or Cream Sauce Mix, Tuna Fish Newburgh

Sally Lunn Bread (Request recipe)

3 T. butter
1/4 c. sugar
1/2 t. salt
1 c. milk, scalded
1 yeast cake or 1 p0kg. dry yeast
1/4 c. lukewarm water
3 eggs, well beaten
3 3/4 c. flour

Combine butter, sugar and salt in large bowl. Pour scalded milk over them. Cool to lukewarm. Soften yeast in lukewarm water, add eggs and combine with cooled milk mixture. Stir in flour and beat until smooth and elastic. Brush top of dough with melted shortening. Cover and let rise until light and spongy (about 1 hour). Beat well, pour into well greased 9" tube pan. Brush top with melted shortening. Cover and let rise until light (about 30 minutes).  Bake at 375 degrees for 50 to 60 minutes. Invert pan on cooling rack (as for angel food cake). Serve warm.


Another mix for your collection:

White Sauce or Cream Sauce Mix

2 c. instant dry milk
1 c. flour
1 c. butter

 Combine milk with flour, cut in butter with pastry blender until mixture resembles fine meal. Store in covered container in refrigerator.

To make 1 c. of the following:

• Thin: 1/4 c. mix plus 1 c. cold water
• Medium: 1/2 c. mix plus 1 c. cold water
• Thick: 3/4 c. mix plus 1 c. cold water

 Combine mix and water and cook until thickened stirring constantly. Season to taste.

Tuna Fish Newburgh

2 2/3 c. cold water
1 1/3 c, cream sauce mix
1/2 t. salt
3 7-oz.cans tuna fish
4 hard cooked eggs
Paprika
Chopped parsley
6 slices toast

Add water to cream sauce mix, cook until thickened, stirring constantly. Add salt, tuna fish and eggs. Pour into well buttered 2 quart casserole, sprinkle with paprika and chopped parsley, top with toast cut in strips ot triangles. Bake at 350 degrees for about 30 minutes.

Note: If you do not want to make cream sauce mix, use a medium white sauce and make one based on 3 c. milk.