MILK SAUCE FOR VEGETABLES
1899 Ann Arbor Cookbook, 1899
One tablespoon of butter, 1 teaspoon of salt, 2 tablespoons of flour, 1/8 teaspoon of white pepper, 1 pt. hot milk. Heat butter till it bubbles, add flour and seasoning, then the hot milk gradually. If it lumps, cook until it thickens. It may be made thinner by using more milk, richer by using cream, brown by browning flour and butter.