White Sauce No. 1

1 tablespoon butter substitute

1 tablespoon flour 1 cup hot milk

To be used for thin cream soups, cream toast, creaming starchy vegetables.

White Sauce No. 2

2 tablespoons butter substitute

2 tablespoons flour 1 cup hot milk

To be used for thick cream soups or puree, creaming green vegetables, foundation for sauces.

White Sauce No. 3

3 tablespoons butter substitute

3 tablespoons flour 1 cup hot milk

To be used for foundation for souffles.

White Sauce No. 4

4 tablespoons butter substitute

4 tablespoons flour 1 cup hot milk

To be used for croquettes and meat loaf in the place of eggs.

Melt the butter substitute without browning. Remove from stove and blend with flour. Add hot milk gradually, stirring constantly to prevent lumping. Return to stove and cook until thickened, then place in double boiler, or pull to back of stove, and cook slowly fifteen minutes. If sauce is to be used in a dish that will receive more cooking, it is only necessary when making to cook it until thickened.

Do not add salt to milk sauces until ready to serve, for it increases any tendency there may be to curdling.