PET MILK CREAMED VEGETABLES

     2 cups cooked vegetables          ⅛ tsp pepper
     1 tbsp butter                     ⅛ tsp smoked paprika
     2 tbsp flour                      ½ cup vegetable liquid
     ½ tsp salt                        ½ cup evaporated milk

Melt butter in saucepan. Blend in flour, salt, and pepper to make a quick roux. Stir vegetable liquid (or water or stock) slowly into the roux to make a sauce. Boil two minutes, stirring constantly. Stir in the evaporated milk, add the vegetables, and heat thoroughly.

Adapted from “Tempting Low Coast Meals” (1940). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!