1 1/2 cup water, 1 tablespn. flour
1/2 cup sugar, 1 teaspn. vanilla
1/2 cup cream, salt
Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of salt, remove from fire and stir in vanilla. For pineapple sago or tapioca, flavor sauce delicately with rose.
2 tablespns. of butter or the yolk of an egg may be used with a half cup more of milk instead of the 1/2 cup of cream.
Pour hot white sauce slowly, stirring, over whites of 2 eggs, stiffly-beaten with half the sugar.