1 head cauliflower
4-6 carrots

Peel carrots and cut into bite-size pieces. Wash and separate cauliflowerets. Cook carrots until done. Cook cauliflower in separate kettle until almost done. Just before serving, toss cauliflower and carrots together. Pour white sauce over and mix gently.

WHITE SAUCE:

4 tbsp. butter
4 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk

In heavy pan, melt butter over low heat; add flour, salt and pepper; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Can add about cup or more grated cheese when sauce is done and off heat.

White sauce can be served on other vegetables, fish loaf, rice, macaroni, hard- cooked eggs. Also new potatoes. Add onion and chives, etc.