Thin Sauce:

1 tbsp. butter
1 tbsp. flour
1 c. milk

Medium White Sauce:

2 tbsp. butter
2 tbsp. flour
1 c. milk

Thick White Sauce:

3 tbsp. butter
3 tbsp. flour
1 c. milk

Melt butter, blend in flour and gradually add milk. Season to taste. White sauce should be cooked slow, long enough to cook the flour and to thicken to the proper consistency. Stir white sauce constantly after the flour is added. Add chopped onions, peppers, etc. to be added to white sauce. Any raw vegetables should be sautéed in hot butter before the flour is added.