White Sauce I

Make as White Sauce II, using double the amount of milk, or half the amount of flour and fat. This sauce is suitable for cream soups or for certain scalloped dishesscallops that are made with some bread, cereal, or other thickening agent, in combination with meats or vegetables.

White Sauce II With Barley Flour

1 1/4 cups oil or meat drippings 1 tablespoon salt

1 teaspoon pepper 2 quarts hot milk 1 1/4 cups barley flour

Heat milk in double boiler. Cook flour in fat for two or three minutes, but be careful not to burn mixture. Remove from fire, add hot milk, stirring constantly until smooth and thickened. Do not return to fire, but cook in double boiler, thirty minutes or more, with water boiling underneath. Stir occasionally. Add seasonings. Use for highly seasoned sauces, such as curry; for vegetables with distinctive flavor, like tomatoes; or for such meats as bacon, ham, or sausage.

With Starchy Flours

1/3 to 1 cup butter substitute of any kind

1 tablespoon salt

2 quarts hot milk

1/2 teaspoon pepper 1 cup rice flour or 1 cup potato flour or 1 cup cornstarch

Use equal proportions of flour and fat. Heat milk in double boiler. Stir fat until creamy, add flour, and stir until smooth. Add hot milk, stirring constantly until smooth and partly thickened. Cook forty to forty-five minutes in double boiler, stirring occasionally. Add salt, and pepper if desired. Do not cook fat and flour directly over fire at all, as there is danger of the formation of curdy lumps, which are difficult, sometimes impossible, to remove. Use for potato, celery, cucumber, or any meat or vegetable of mild flavor, or for cereals.

White Sauce III

Make as White Sauce II, using two and one-half times the amount of flour and butter substitute. This is a very stiff sauce, used chiefly for croquettes.