Cream Sauce
One pint of cream, one generous tablespoonful of flour, and salt and pepper to taste. Let the cream come to a boil. Have the flour mixed smooth with half a cupful of cold cream reserved from the pint and stir it into the boiling Add seasoning and boil three minutes. This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked Quaker omelets. cream.