1 tb. flour (1/2 to 1 tb. butter) to 1 c. liquid for cream soups.

2 tb. flour (2 tb. butter) to 1 c. liquid for ordinary white sauce.

3 tb. flour (2 to 3 tb. butter) to 1 c. liquid for white sauce for creamed oysters, etc.

4 tb. flour (2 to 4 tb. butter) to 1 c. liquid for white sauce for croquettes, etc.

When flour is browned (dextrinized) for brown sauce, the amount used must be increased 1/2 tb. for every cup liquid, as browning causes flour to lose some of its thickening power.

Cornstarch Pudding Use method 1 of thickening with starch

5 tb. cornstarch 1/4 c. sugar \ c. cold milk

1 pt. scalded milk 1/8 ts. salt 1/2 ts. vanilla

Scald milk in double boiler. Mix dry ingredients with the cold milk and stir this into remainder of hot milk. Cook fifteen minutes. Add vanilla. Pour into a mold wet in cold water; let stand till cold. Serve with sweetened and flavored cream, with boiled custard, or with cooked fruit. One half square melted chocolate may be added during the cooking.

At the end of five minutes remove 1 ts. of mixture, again at end of ten minutes, and at end of fifteen minutes. Compare the taste of the three samples. How long should cornstarch mixtures be cooked ? Why does the pudding thicken as it cools?