2 c. instant nonfat dry milk
1 c. flour
1 1/2 tsp. salt
1 c. butter

In large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Refrigerate airtight. Use within 2 months.

1/2 mix with 1 cup water - makes 1 cup white sauce - heat water and add white sauce. Mix. Stir over low heat until thick and smooth. You can also do it in the microwave just stop often to stir.

Variations: In place of water, use milk, chicken or beef broth or tomato juice.

For Curry Sauce: Add 1 teaspoons curry powder.

For Cheese Sauce: Add 3/4 cup shredded cheese.

When making gravy substitute 3 tablespoons. Mix in place of flour and you'll get a thick rich lump free gravy.