Sauces
varieties; for instance, one tablespoonful of butter (which means an ounce), and one tablespoonful of flour (a half ounce) are always allowed to each half pint of liquid.
The butter and flour are rubbed together (better without heating), then the liquid added, cold or warm, the whole stirred over the fire until boiling.
A half teaspoonful of salt and an eighth of a teaspoonful of pepper is the proper amount of seasoning.
White Sauce:
If you wish to make a white sauce, use one tablespoonful of butter, one tablespoonful of flour and a half pint of milk. Called also milk or cream sauce.
Tomato Sauce:
Tomato sauce will have the same proportions of butter and flour and a half pint of strained tomatoes.
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