FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES
| Thin | Sauce | 1 tbsp. fat, 1 tbsp. flour to ½ pt. liquid |
| Medium | “ | 2 tbsp. fat, 2 tbsp. flour to ½ pt. liquid |
| Thick | “ | 3 tbsp. fat, 3 tbsp. flour to ½ pt. liquid |
Method of Preparation—Melt fat, add flour, stir until smooth. Add liquid gradually, stirring constantly. Place over hot water until the starch is well cooked and the sauce is smooth and of the desired thickness. Season to taste.
For variety, serve some of the extra meat portions each week—see [page 15]