"Creamy-Good Cooking With White Sauce", 1954

"Good cooks pride themselves on making perfect white sauce-- buttery rich, velvety smooth, seasoned just right-- for it is the base of many favorite dishes... -- Julia Lee Wright"

Okay, I'd die before I'd bake a souffle with American cheese or consider chicken "fish sticks" curry. However, the presentation here is great. The handle-less gravy boat condiment whatsits, the mysterious fruit-Sanrio fusion faces on the soup cups? Glorious! (Only those brown "legs" on the macaroni plate look sort of dubious, and anyway they're luncheon meat. So what can you do?)


From the February issue of Good Housekeeping magazine.