One tablespoonful of butter. One rounded tablespoonful of flour. There must be as much flour above the brim of the spoon as there is below it. One half-pint of milk; one saltspoonful of salt; pinch of white pepper.

Put the butter into a saucepan. As it melts add the flour, stirring constantly until both are thoroughly blended. As soon as they are mixed and begin to bubble, but before they have browned, pour in the milk. Stir unceasingly until the sauce is smooth and thick enough to mask the back of the spoon. Let it cook for at least one minute after it reaches a boil, season, and it is done. If it cannot be used at once, keep it hot over boiling water. If it stands for some time it will probably thicken, and in that case it will be necessary to thin it with a little boiling milk before sending it to table.

CREAM SAUCE may be made like white sauce, by using cream instead of milk, or by doubling the quantity of butter.