1 cup of milk.
2 tablespoons of flour.
From 1 to 3 cheeses or from 4 tablespoons to 1 cup.
Salt and pepper.
Thicken the milk with flour and add cheese just before serving,
stirring until melted.
This sauce may be used in preparing creamed eggs, to pour over toast,
with macaroni, rice, Welsh rabbit, or for baking with crackers soaked
in milk.