How To Make a White Sauce

White sauce may be made according to three different methods, although I use but one and find it quicker, and, if the directions are carefully followed, it combines the advantages of the other two methods. It should never be necessary to strain white sauce. If lumpy, carelessness in the making is the cause. It saves time if you can make the sauce without lumps, and without heating the milk in a separate utensil, as the process is not only shortened, but the time of washing a strainer and a separate saucepan is saved.

NOTE: Occasionally it is advisable to omit the milk in making a white sauce and substitute water, and an extra amount of butter,

The following are ingredients for the three kinds of white sauces, all being made in the same way

Thin White Sauce No. 1

For use in creaming vegetables.

1 tablespoon butter
1 tablespoons flour
1 cup milk
1 teaspoon salt
Few grains pepper

Medium Thick White Sauce No. 2

For use in creaming meats, fish, eggs, in making creamed vegetable sauces for meats, and in certain scalloped dishes:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt
Few grains pepper

Thick White Sauce No. 3

For use in binding together croquettes, certain scalloped dishes and fish and meat loaves.

4 tablespoons butter
1 cup flour
1 cup milk
4 teaspoons pepper
1 teaspoon salt

Barely melt the butter in a smooth saucepan or double boiler top. Remove from the heat and stir in the flour and seasonings, preferably with a wire whisk. Then return to the heat and add the cold liquid a little at a time, stirring all the while. Be sure that the sauce thickens with each addition of liquid before adding any more; otherwise, it is liable to be lumpy. Let come to a boil and then set over hot water for ten minutes. If the article to be creamed is added at this time, the whole will become thoroughly hot at the end of the ten minutes. Therefore this final cooking is not a waste of time.

NOTE: In making thick sauce, chicken- or veal-stock, or half milk and half oyster liquor, may be substituted, according to the intended usage. Cream sauce may be made by substituting thin cream for the milk in any of the formulas. Be careful not to heat the butter too hot or it will break down. This is why it should be removed from the fire when the flour is added. However, in order to cook the flour thoroughly, it is necessary to let the sauce stand over boiling water for the ten minutes as directed. Margarine may be substituted for the butter if desired. In this case, increase the amount of salt a little. Or, use half margarine and half butter.