1 tablespoonful flour 1 tablespoonful butter 1 cupful milk 1 teaspoonful salt 1/4 teaspoonful pepper

Saucepan or chafing-dish Spoon Measuring cup

Put 1 tablespoonful of butter into a saucepan, and put the saucepan on the stove.

When the butter is melted add 1 tablespoonful of flour.

Stir every minute, for it burns easily.

When the butter and flour are frothy and well mixed, pour in 1 cup of milk or cream, drop by drop, stirring with the other hand.

Do this quickly, but be very careful not to let any lumps form; the stirring is to prevent this, and also to keep the sauce from burning.

Cook it till it boils up, and then stir in 1 tea-spoonful of salt and 1/4 teaspoonful of pepper.

The sauce is now ready for use.

This is enough for a dish for three people. It can be used with warmed-over meats, fish, toast, or sliced hard-boiled eggs.