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So many things in this part of Margaret's book call for white sauce, or
cream sauce, that the rule for that came first of all.
White or Cream Sauce
1 tablespoonful of butter.
1 tablespoonful of flour.
1 cup hot milk or cream, one-third teaspoonful of salt.
Melt the butter, and when it bubbles put in the flour, shaking the saucepan
as you do so, and rub till smooth. Put in the hot milk, a little at a time,
and stir and cook without boiling till all is smooth and free from lumps.
Add the salt, and, if you choose, a little pepper.
Cream sauce is made exactly as is white sauce, but cream is used in place of
milk. What is called thick white sauce is made by taking two tablespoonfuls
of butter and two of flour, and only one cup of milk.
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