The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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White Sauce II

2 tablespoons butter 3 tablespoons flour 1 cup milk 14 teaspoon salt Few grains pepper Make same as Thin White Sauce.

Thick White Sauce (for Cutlets and Croquets) 2½ tablespoons butter 1/4 cup corn-starch or 1/3 cup flour 1 cup milk 14 teaspoon salt Few grains pepper Make same as Thin White Sauce.

Velouté Sauce 2 tablespoons butter 1 cup White Stock 2 tablespoons flour 14 teaspoon salt Few grains pepper Make same as Thin White Sauce.

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← Cream Sauce (Make same as Thin White Sauce)Sauce Allemande →