White Sauce
There are three White Sauces commonly used in cookery, the difference between them being in their thickness. Here are three with definitions as to their uses and the method of making them: Thin White Sauce (For use in creaming vegetables) 1 T butter 1 T flour 14 t salt Few grains pepper 1 C milk Medium Thick White Sauce (For use in creaming meats, fish, eggs, in making creamed vegetable sauces for meats, and in certain scalloped dishes.) 2 T butter 2 T flour 14 t salt Few grains pepper 1 C milk Thick White Sauce (For use in binding together croquettes, certain scalloped dishes and fish and meat loaves.) 4 T butter 1/2 C flour 14 t salt 1/8 t pepper 1 C milk All of these sauces are made as follows: Melt butter in a mediumsized saucepan, lift it over to edge of range, and stir in flour and seasonings. Return to heat and add milk, a little at a time, stirring with each addition so that flour will take up all of liquid before more is added. Continue in this way until all liquid is in, then bring sauce to boiling point, and let it simmer a moment or two, when it is ready to use.