Ingredients
- two cups of vegetables
- 2 t-butter 2 t-flour 1 c-milk 1/4 t-salt this white sauce is used
- 2 t-flour 1 c-milk 1/4 t-salt this white sauce is used
- 1 c-milk 1/4 t-salt this white sauce is used
- 1/4 t-salt this white sauce is used
Directions
1
2 T-butter 2 T-flour 1 C-milk 1/4 t-salt
2
This white sauce is used for creamed vegetables, creamed fish, etc. This amount is required for two cups of vegetables.
By Louise Bennett Weaver and Helen Cowles LeCron ·
Recipe sourced from
gutenberg