White Sauce for Creamed Vegetables

Ingredients

• 2 T. butter— melt
• 2 T. flour
• 1/4 t. salt
• 1 C. milk
• f. g. pepper, or paprica if desired

Method

1. 1

   Melt butter, blend in flour, add salt and pepper.

2. 2

   Gradually add milk, stirring constantly.

3. 3

   Cook until consistency of thick cream.

4. 4

   Add prepared vegetable and serve hot.

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 60. The excerpt below is the record exactly as published.

White Sauce for Creamed Vegetables 2 T. butter— melt 2 T. flour 1/4 t. salt f. g. pepper, or paprica if desired. Blend, add gradually, stir constantly, 1 C. milk

Cook this with the app: pantry check, scaling, and the assistant.