Ingredients
- one quart buttermilk
- one scant
Directions
One quart buttermilk, one scant, rounded tablespoon flour. Put the buttermilk in a bowl ; place in a saucepan of cold wa- ter and put over the fire ; stir slowly all the time. Mix the flour smooth with a little buttermilk or water ; when the but- termilk is a little more than lukewarm, stir in the thickening. Now stir thoroughly, watching closely, and when it looks as if full of fine grains as it runs from the spoon, remove from the fire, take out of the hot water and keep stirring for five or ten minutes. In order to make this successfully, the but- termilk must be fresh, and procured where churning is done frequently, so that it shall be good and sweet.
Mrs. W. F. Marshall.
INVALID COOKERY. 241