White Sauce

Directions

1. Melt the butter in a saucepan and add the flour and salt, stirring constantly.
2. When well mixed add the liquid, a little at a time.
3. Bring to a boil, stirring constantly.
4. This is far better than mixing the flour with a little of the liquid when cold, as so many people do when creaming potatoes or other things.
5. If the white sauce seems too thick for the purpose, thin with a little more liquid before removing from the fire.
6. Vegetable sauce variation: 2 tablespoon butter, 2 tablespoon flour, 1 cup milk 1/2 teaspoon salt.
7. Pattie sauce variation: 3 tablespoon butter, 3 tablespoon flour, 1 cup milk 1/3 teaspoon salt.
8. Croquette sauce variation: 3 tablespoon butter, 4 tablespoon flour, 1 cup milk 1/3 teaspoon salt.