THIN:

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

MEDIUM:

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

MEDIUM - THICK:

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

THICK:

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

Melt butter; blend in flour and seasonings. Add milk slowly, stirring constantly; cook until smooth. Yield: 1 cup.

Note: Medium-thick can be used in place of 1 can cream soup. For mushroom soup, saute 1/4 cup chopped mushrooms and 1 tablespoon finely chopped onion in butter before adding flour. For celery soup, use chopped celery and onion. For chicken soup, use chicken broth or bouillon as half of the milk. Sage, poultry seasoning and diced chicken may be added as desired. It also makes a good cheese sauce. Use 1/2 cup cheese (your choice) and 1/4 teaspoon dry mustard.