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2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/4 tsp. salt
1 c. milk

1 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1/4 tsp. salt
1 1/2 c. milk

3 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
1/4 tsp. salt
1 c. milk

Melt butter or margarine in saucepan over low heat.
Blend in flour, salt and dash of white pepper. Add milk all at
once. Cook quickly, stirring constantly, until mixture thick-
ens and bubbles; wooden spoon is handy. Remove sauce from
heat when it bubbles. If sauce cooks too long, it becomes too
thick and the butter separates out. To repair: Add more milk
and cook quickly, stirring constantly, until sauce bubbles.
Yield: 1 cup medium sauce, 1 1/2 cups thin sauce and 1 cup
thick sauce.
Use thick sauce for croquettes and souffles. Use medium
white sauce for sauces, scallop and creamed dishes. Use thin
sauce for soups and creamed vegetables.

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