Recipe - Basic White Cream Sauce

One fourth cup Butter
One fourth cup Unsifted flour
1 teaspoon Salt
1/8 teaspoon Pepper
2 cup 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 One half teaspool lemon juice
and 1 tablespoon mayonnaise.

MRS CHARLES HENRY FORD(JOSEPHINE

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.