Cream Or White Sauce No. I, 152 Calories

Use to pour over any vegetable.

(Individual Rule).

½ cup milk or thin cream. ½ tablespoon butter. ½ tablespoon flour.

¼ saltspoon salt. Speck white pepper.

Scald the milk. Melt the butter in a saucepan, remove from stove, add the flour, then the scalding milk gradually, put over heat and cook, stirring constantly, until smooth and there is no raw taste of starch.

This sauce may be used in many ways - with creamed oysters, sweetbreads, any cream dish or any scalloped dish. If a thick sauce is desired, use one tablespoon of flour in place of one-half.

Cream Sauce No. II, 134 Calories

(Individual Rule.) ½ cup milk or thin cream. 1 teaspoon butter.

½ tablespoon flour. 1/8 teaspoon salt.

1 Calculated with milk.

Scald the cream. Wet the flour with a little cold milk to make a smooth mixture, and add to the hot cream. Cook well. Just before serving add the butter and salt, and pepper if desired.

Sauce blended in this way is especially easy of digestion. If a thick sauce is desired, use one tablespoon of flour in place of one-half.