In heavy skillet, heat butter until melted; remove from heat and add flour, salt and pepper, stirring constantly until smooth. Add milk slowly, stirring and return to medium heat. Bring to a boil and cook 1 minute. Thin White Sauce: Reduce butter and flour to 2 tablespoons each, following above directions. Use for soups. Thick White Sauce: Increase butter and flour to 6 tablespoons each, cook as above. Extra Thick White Sauce: Increase butter and flour to 8 tablespoons each, cook as above. Note: For fish or other seafood, broccoli or asparagus, add 1/2 teaspool lemon juice and 1 tablespoon mayonnaise.

Mrs Charles Henry Ford(Josephine

Marvell, Ar

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,