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MEAT and FISH SAUCES

White Sauce No. 1 2 tablespoons butter 1/2 tablespoon Gold Medal flour 1 cup milk 1/4 teaspoon salt Few grains pepper Melt the butter, add the flour mixed with seasonings, and stir until thoroughly blended. Pour on the milk, one-third at a time, stirring till well mixed, and cook until smooth. Milk may be used cold or scalded. White Sauce No. 2 2 tablespoons butter 2 tablespoons Gold Medal flour 1 cup milk 1/4 teaspoon salt Few grains pepper In making, follow the directions given for White Sauce No. 1. White Sauce No. 3 (For Croquettes, etc.) 2 1/2 tablespoons butter 1/4 cup Gold Medal flour 1 cup milk 1/4 teaspoon salt Few grains pepper For making, follow directions given for White Sauce No. 1.