Page:Browne - The Plain Sailing Cook Book.djvu/160



Many of the recipes in this book call for one or another of three different forms of white sauce. These forms vary only as regards the amount of their principal ingredients, the process of making and the utensils required being the same in all three cases. The three varieties may therefore be differentiated, in respect to the ingredients required, as follows:

1 cup milk 1 tablespoon flour 1 tablespoon butter ½ teaspoon salt

1 cup milk 2 tablespoons flour 2 tablespoons butter ½ teaspoon salt

1 cup milk 4 tablespoons flour 4 tablespoons butter ½ teaspoon salt

Put the flour and butter in a saucepan, carefully keeping them on opposite sides of the pan. 