For cream soups.

1 tbsp. butter or other fat
1 tbsp. flour
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper

MEDIUM WHITE SAUCE:

For gravies, sauces, creamed and scalloped dishes.

2 tbsp. butter or other fat
2 tbsp. flour
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper

THICK WHITE SAUCE:

For cutlets, croquettes and souffles.

4 tbsp. butter or other fat
4 tbsp. flour
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper

METHOD 1 - Melt butter, blend in flour until smooth, add milk gradually, stirring constantly until boiling point is reached. Reduce heat and cook for 3 minutes longer; add seasonings and blend. Place over hot water to keep hot and cover tightly to prevent film from forming.

METHOD 2 - Heat milk. Blend butter or other fat and flour together and add to hot milk, stirring constantly until mixture thickens. Cook for 3 minutes longer, add seasonings and blend.

METHOD 3 - When less butter than flour is used, heat 3/4 of the milk; mix remaining milk with flour to make a smooth paste; stir into hot milk, heat to boiling and cook until thickened, stirring constantly. Add butter or other fat and seasonings and cook for 3 minutes.

VARIATIONS: Use 1 cup medium white sauce as the basis for each sauce.

CELERY SAUCE - Add 1/2 cup chopped cooked celery.

CHEESE SAUCE - Add 2 to 4 ounces grated cheese. Season to taste with mustard and paprika.

CREAM GRAVY - Use 2 tablespoons meat drippings instead of butter in medium sauce.

EGG SAUCE: 1. Add 1 hard boiled egg, chopped. 2. Beat an uncooked egg, dilute with 1 tablespoon of hot thin white sauce, then beat this into the remainder of a cup of sauce. If the egg white is beaten separately, the sauce will be foamy.

MOCK HOLLANDAISE SAUCE - Pour sauce over 2 slightly beaten egg yolks, 2 tablespoons each of butter and lemon juice, beat thoroughly and serve immediately.

MUSHROOM SAUCE - Add 1/2 to 1/3 cup chopped or sliced cooked mushrooms to sauce.

PARSLEY SAUCE - Add 2 to 4 tablespoons chopped parsley.

PIMIENTO SAUCE - Add 2 tablespoons minced onion and 6 tablespoons minced pimiento. Onion may be browned in fat when making white sauce, if desired.

YELLOW SAUCE - Add hot sauce to 1 or 2 slightly beaten egg yolks and beat thoroughly.