White Sauce Mix

From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958

• Ready In: 10 mins
• Yields: 2 qts

Ingredients

• 2  cups dry milk
• 1  cup flour
• 1  cup butter

Directions

1. Combine with pastry blender until it is the consistency of coarse corn meal.
2. Store in airtight jars in refrigerator.
3. Makes about 2 quarts medium sauce.
4. TO USE:
5. Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
6. For each 1 cup water, use:
7. Thin sauce: 1/4 c mix.
8. Medium sauce: 1/2 c mix.
9. Thick sauce: 3/4 c mix.