Title: Basic white cream sauce
 Categories: Sauce
      Yield: 4 Servings
 
    1/4 c  Butter
    1/4 c  Unsifted flour
      1 ts Salt
    1/8 ts Pepper
      2 c  Milk
 
  In heavy skillet, heat butter until melted; remove from heat and add
  flour, salt and pepper, stirring constantly until smooth. Add milk
  slowly, stirring and return to medium heat. Bring to a boil and cook
  1 minute. THIN WHITE SAUCE:  Reduce butter and flour to 2 tablespoons
  each, following above directions. Use for soups. THICK WHITE SAUCE:
  Increase butter and flour to 6 tablespoons each, cook as above. EXTRA
  THICK WHITE SAUCE: Increase butter and flour to 8 tablespoons each,
  cook as above. Note: For fish or other seafood, broccoli or
  asparagus, add 1/2 teaspool lemon juice and 1 tablespoon mayonnaise.
  
  MRS CHARLES HENRY FORD(JOSEPHINE
  
  MARVELL, AR
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM