Thin White Sauce

2 tablespoons butter 1 1/2 tablespoons flour

1 cup scalded milk 1/4 teaspoon salt

Few grains pepper

Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once.

Cream Sauce

Make same as Thin White Sauce, using cream instead of milk.

White Sauce I

2 tablespoons butter 2 tablespoons flour

1 cup milk

1/4 teaspoon salt

Few grains pepper

Make same as Thin White Sauce.

White Sauce II

2 tablespoons butter

3 tablespoons flour

1 cup milk

1/4 teaspoon salt

Few grains pepper

Make same as Thin White Sauce

Thick White Sauce (For Cutlets And Croquets)

2 1/2 tablespoons butter 1/4 cup corn-starch or 1/3 cup flour

1 cup milk

1/4 teaspoon salt

Few grains pepper

Make same as Thin White Sauce.