White Sauces
| Flour | Butter or Fat | Salt | Milk | Uses | |
|---|---|---|---|---|---|
| Very Thin | 1 1/2 tsp. | 1 tbsp. | 1/2 tsp. | 1 cup | Cream soups made with starchy vegetables |
| Thin | 1 tbsp. | 1 tbsp. | 1/2 tsp. | 1 cup | Cream soups made with non-starchy vegetables |
| Medium | 2 tbsp. | 2 tbsp. | 1/2 tsp. | 1 cup | Creamed and scalloped vegetables and meats |
| Thick | 3-4 tbsp. | 2 tbsp. | 1/2 tsp. | 1 cup | Soufflés |
| Very Thick | 4-5 tbsp. | 3 tbsp. | 1/2 tsp. | 1 cup | Croquettes |
| For more than 1 cup of white sauce, multiply all ingredients by the number of cups of sauce needed. | |||||
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
