Cream Sauce
1 cup milk 1/2 teaspoon salt Dash of red or black pepper Melt the butter, being careful not to brown it; add the flour; stir until smooth; then add the milk gradually, stirring constantly until it boils. Season and use at once.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
1 cup milk 1/2 teaspoon salt Dash of red or black pepper Melt the butter, being careful not to brown it; add the flour; stir until smooth; then add the milk gradually, stirring constantly until it boils. Season and use at once.