Human Nutritio.v. 785 



General formula for white sauce. 

 For I cup of milk use 

 :^ to 4 tablespoons of flour. 

 J to 4 tablespoons of butter or other fat. 

 ^ teaspoon of salt. 

 Dash of pepper. 



Thickening power of flour. 



For a very thin white sauce use i to J tablespoon flour. 

 For a thin white sauce use i tablespoon flour. 

 For a medium %vhite sauce use 2 tablespoons flour. 

 For a thick white sauce use 3 tablespoons flour. 

 For a very thick white sauce use 4 tablespoons flour. 



The amount and kind of fat used will depend on the way the sauce is made 

 and the money to be expended upon the dish. 



Methods of making white saiice. 

 Method I. 



(a) Scald part of the milk, reserving enough to make a thin batter of the flour. 



(b) Mix the flour with the cold milk. 



(c) Add gradually to the hot milk, stirring constantly. 



(d) Cook very slowly, stirring constantly for 5 minutes. Direct heat saves 



time but cooking over hot water is safer. 



(e) Add butter, salt and pepper and serve. The amount of butter u.sed may 



be large or small. This is the cheapest method of making a white sauce, 

 as the amount of butter may be limited. 



Method II. 



(a) Scald the milk. 



(b) Cream the butter and flour. 



(c) Cook slowly, stirring constantly for 5 minutes, direct heat, or double 



boiler. 



(d) Season and serve. 



The amount of butter should be at least § as much as the flour used if the 

 sauce is to be smooth. Butter and flour may be used in equal propor- 

 tions, giving a richer sauce. 



Method III. 



(a) Melt the butter. 



(b) Add the flour and cook about i minute. 



(c) Lower the heat, and add the cold milk gradually, stirring to keep smooth. 



(d) Cook slowly, stirring constantly 5 minutes direct heat or double boiler. 



The amount of butter used should be ^ or § as much as the flour used 

 or the sauce will be lumpy — it may be in equal proportions. 



And now, what relation does white sauce bear to many other dishes? 

 Cream soups. It is simple enough to develop cream soups from 

 a white sauce by using the following formula: 



To I cup very thin white sauce {\ to f- tablespoon flour). 



i to I cup cooked vegetable ma.shed or rubbed through a colander. 



The white sauce is made first by any of the methods given and the 

 vegetable pulp is then added. The flour and butter used to thicken 

 the white sauce serve to bind the milk and vegetable; otherwise the 

 vegetable would settle and the liquid would rise to the top. The thick- 

 ness of the sauce will depend upon the vegetable used. If potato or 



