66. Three white sauces are commonly used for different purposes, and in
each one of them milk is the basis. These sauces differ from one another
in thickness, and include _thin white sauce_, which is used for cream
toast and soups; _medium white sauce_, which is used for dressing
vegetables and is flavored in various ways to accompany meats, patties,
or croquettes; and _thick white sauce_, which is used to mix with the
materials used for croquettes in order to hold them together. To insure
the best results, the proportion of flour and liquid should be learned
for each kind, and to avoid the formation of lumps the proper method of
mixing should be carefully followed out. A white sauce properly made is
perfectly smooth, and since only little care is needed to produce such a
result it is inexcusable to serve a lumpy sauce. Also, nothing is more
disagreeable than thick, pasty sauce, but this can be avoided by
employing the right proportion of flour and milk. The ingredients and
their proportions for the various kinds of white sauce are as follows: