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Cream or White Sauce

II 1 cup milk 2 tablespoons flour 2 tablespoons butter teaspoon salt 3 tablespoons flour III 3 tablespoons butter 1 cup milk 1 teaspoon salt Melt butter in saucepan, then add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season.

White sauce I is used in preparation of creamed vegetables. II is used in cream soups and scalloped dishes. III is that usually used for croquettes.

ALL RECIPES IN THIS BOOK CALL FOR FLAT OR LEVEL MEASUREMENTS } The general rule for use of white sauce for creamed scalloped vegetables is to use half as much white sauce as vegetables. For example, for one pint of potatoes, use one cup of white sauce. For croquettes, use equal amounts of white sauce and meat. Chill mixture before using. 1 peck ripe tomatoes, finely chopped 12 onions (size of egg) finely chopped