Ingredients. - One pint of white stock. Two ounces of butter. One and one-half ounce of flour. Six mushrooms. Half a pint of cream.

Time required (if the stock is made), about half an hour.

To make White Sauce:

1. Put two ounces of butter into a stewpan.

2. Put the stewpan on the fire, and when the butter is melted, stir in one ounce and a half of flour with a wooden spoon.

3. Add one pint of white stock, and stir it until it boils (see Lesson on "Stock").

4. Take half a dozen mushrooms, wash them, and peel them.

5. Add them to the sauce.

6. Let it come to the boil again; then move the stew-pan to the side of the fire, with the lid half on, to simmer for twenty minutes, to throw up the butter.

7. As the butter rises, skim it off with an iron spoon.

8. Strain the sauce through a tammy-cloth into another saucepan.

9. Put this saucepan on the fire, and stir till it boils; then add half a pint of cream.

10. Pour it into a basin and stir while it cools. It is then ready for use.