Combine dry milk, flour and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Store in refrigerator. Use within 2 months.

To Basic White Sauce Mix

1/2 cup White Sauce Mix 1 cup cool water

In a small saucepan, combine white sauce mix and water. For thinner sauce, drecrease white sauce mix to 1/4 cup. For thick sauce, increase white sauce mix to 3/4 cup. Cook over low heat until smooth, stirring constantly. Season with pepper, herbs and spices if desired.

Cheese Sauce Add 1.2 to 1 cup shreeded cheddar cheese after mixture thickens. Stir until cheese melts.

Curry Sauce Add 1 teaspoon curry powder to thickened mixture.

Celery Sauce In a skillet saute 1/4 cup chopped onion and 3/4 cup chopped celery, add to sauce.

Creamy Mushroom Sauce Add 1/2 cup chopped fresh mushrooms and 1 teaspoon Worcestershire sauce.