A valuable hint may be taken from the French cooks, who have roux for their white and brown sauces always ready. To prepare the white roux, cook together a quarter of a pound each of butter and flour, as for white sauces, until they bubble. Cook one or two minutes, but do not allow them to brown. Take them from the fire, turn into a small jar, cover, and keep in a cool place. To make a white sauce, melt two tablespoonfuls of the roux in a saucepan, and add half a pint of milk. Cook until smooth, season, and it is ready for use.

The brown roux takes longer to prepare. The same quantities of butter and flour are used, but they must cook to a good brown before they are taken from the fire and packed in a jar. This is used in the same manner as the white roux. If not dark enough the addition of the caramel or kitchen-bouquet that will bring it to the required tint may be postponed until the roux is to be converted into sauce.