1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
Put the butter in a pan and set it on the fire. When it becomes hot, add the flour, and stir until smooth and frothy. Draw the pan back and gradually add the milk, stirring all the time. Set the pan back in a hotter place. Add the salt and pepper, and stir the sauce until it boils; then serve. It will not do to let this sauce simmer or stand for any length of time.
Parsley Sauce.
Put one teaspoonful of minced parsley with the cream sauce. If the sauce be liked richer, a teaspoonful of butter may be added with the parsley.
Egg Sauce.
1 hard-boiled egg.
2 heaped tablespoonfuls of butter.
1 tablespoonful of flour.
1 teaspoonful of salt.