I. Thin White Sauce

(For scalloped dishes, and cream soups.) 1 tbs. flour.

2 tbs. butter to 1 cup milk 1/4 ts. salt Spk. pepper.

Scald the milk. Mix the flour with a little cold milk and smooth out all lumps. Add the flour mixture to the hot milk, stirring constantly. Boil it about five minutes; add the salt, pepper, and butter.

II. Medium White Sauce

(For cream tosat, vegetables, fish, and meat.) 2 tbs. flour.

2 tbs. butter to 1 cup milk 1/4 ts. salt Spk. pepper.

Follow directions for Thin White Sauce.

III. Thick White Sauce

(For croquettes,) 4 lbs. flour.

2 tbs. butter to 1 cup milk.

1/4 ts. salt Spk. pepper.

Follow directions for Thin White Sauce.

By Courtesy of Bowman Dairy Company.