Thin White Sauce:

1 or more tablespoons butter
1 tablespoon flour
1 cup milk

Medium White Sauce:

2 or more tablespoons butter
2 tablespoons flour
1 cup milk

Thick White Sauce:

2 or more tablespoons butter
3 tablespoons flour
1 cup milk

Heat milk in double boiler, add flour and butter rubbed together. Do not stir, but let it cook twenty minutes. By this method the fat is not brought to the splitting point.

White Sauce:

3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
1/4 cup milk (cold)
2 tablespoons butter

Place 3/4 cup milk in top of double boiler, over boiling water. Gradually stir cold milk into flour, then stir into hot milk, continue to stir until sauce thickens, cook fifteen minutes, stirring occasionally. Remove from heat and beat in the butter, a little at a time.