It may be well to have a preliminary lesson devoted to simple
experiments with flour, liquid, and fat, in order to determine the best
method of combining the ingredients in the white sauce. However, if the
lesson period is of sufficient length, a few of these experiments may be
performed in connection with it.
There should be provided for the lesson some vegetable that is improved
by serving with white sauce, and sufficient milk, butter or other fat,
flour, and salt for the sauce and the experiments. Discuss with the
pupils the fat that is used in their homes, in order to know what is
available.
The recipes should be written on the black-board before the lesson hour.