Medium (For Creamed Vegetables and Scalloped Dishes):

1 1/2 - 2 tbsp. butter
2 tbsp. flour
1/4 tsp salt
1 cup milk

Thick (For Casseroles):

2 - 3 tbsp. butter
3 tbsp. flour
1/4 tsp salt
1 cup milk

Thin (For Cream Soups):

Melt butter in top of double boiler. Water in lower part of boiler should be hot, but not boiling. Add flour and salt gradually, stirring carefully to make a smooth paste. Add milk gradually, stirring thoroughly until sauce is thickened. Cook 10 to 12 minutes. The finished sauce should be smooth and free of lumps.