Substitutes for Flesh Foods: Vegetarian Cook Book

by Edwin Giles Fulton

WHITE CREAM SAUCE FOR VEGETABLES

• Butter, 2 rounding tablespoonfuls.
• Flour, 2 rounding tablespoonfuls.
• Milk, 2 cups.
• Salt, ½ teaspoonful.

Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned; add the milk gradually, and stir until boiling well; then add the salt.

Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.