Thin sauce

Up to 1/4 or 1 tablespoon fat

1/2 or 1 tablespoon flour

1 cup milk

Seasoning

Medium, thick sauce Up to 2 tablespoons fat

1 1/2 to 2 1/2 tablespoons flour

1 cup milk

Seasoning

Thick sauce

Up to 3 or 4 tablespoons fat

3 or 4 tablespoons flour

1 cup milk

Seasoning

Method 1

(1) Melt the fat in the top of a double boiler; (2) when the fat bubbles, remove the kettle from the heat, add the thickening agent, stirring the mixture until it is smooth; (3) add the cold liquid, return the mixture to the fire, and stir it constantly until it boils; (4) add the seasoning.

In this method nearly as much fat as flour should be used.

Method II

(1) Scald the liquid in the top of a double boiler; (2) mix the thickening agent with a small amount of cold liquid, beat it free from all lumps and thin it to the consistency of thin cream; (3) add this paste gradually to the scalded liquid, stirring the sauce constantly until it boils; (4) add the fat and the seasoning.

Fat may be omitted in this method, or varying amounts may be used.

If a large quantity of sauce is to be made, Method II is recommended because of the shorter time required. If the sauce is not to be used immediately, it may be kept hot over hot water. It should be kept covered to prevent a film forming on the surface. If lumps appear, due to a faulty method of making, they may be removed by beating the sauce with an egg-beater or by straining it.