1 tablespoonful of butter.
1 tablespoonful of flour.
1 cup hot milk or cream, one-third teaspoonful of salt.
Melt the butter, and when it bubbles put in the flour, shaking
the saucepan as you do so, and rub till smooth. Put in the hot
milk, a little at a time, and stir and cook without boiling till
all is smooth and free from lumps. Add the salt, and, if you
choose, a little pepper.
Cream sauce is made exactly as is white sauce, but cream is used
in place of milk. What is called thick white sauce is made by
taking two tablespoonfuls of butter and two of flour, and only
one cup of milk.
Source:
A Little Cook Book for a Little Girl
