White Cream Sauce for Vegetables
Butter, 2 rounding tablespoonfuls.
Flour, 2 rounding tablespoonfuls.
Milk, 2 cups.
Salt, ½ teaspoonful.
Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned; add the milk gradually, and stir until boiling well; then add the salt.
Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.