WHITE SAUCE:

Thin Medium Thick
1 Tbsp. butter or margarine 2 tsp. ¼ cup
1 Tbsp. all-purpose flour 2 tsp. ¼ cup
¼ tsp. salt
dash pepper
1 cup milk

Melt the butter or margarine in heavy saucepan. Blend in the flour, salt, and pepper. Add the milk all at once. Cook and stir over medium heat until mixture is thickened. Cook and stir 2 minutes more. Makes 1 cup.

Thin white sauce can be poured and is used for soups and creamed vegetables.
Medium white sauce is used for sauces, scalloped dishes, and creamed dishes.
Thick white sauce is used for croquettes and soufflés.