A Southern Gallimaufry
Cream 1 cup brown sugar and 1 cup white sugar with 1 cup softened butter. Add two beaten eggs and a teaspoon vanilla extract; mix well. Then work in 3 cups flour that have been sifted with a teaspoon of baking soda. When thoroughly blended, refrigerate for an hour, then roll out on a floured board, cut into rounds, place on a flat, heavy baking sheet, and place in a 350-degree oven for 8 to 10 minutes. Cool thoroughly before serving.
Florentine means “spinach” in cook-talk, and this sauce is wonderful on lots and lots of stuff. I use a Mornay for a base, which is of course TOTAL BLASPHEMY, and mild peppers and/or whatever good onion is at hand, which of course consigns me to the coldest levels of hell beneath the very wings of Satan. The sauce should be creamy and savory rather than pungent, always served hot; a Rockefeller is a variation. Use a hard mild cheese and do NOT add parsley.
