2 tablespoons flour. 1/2 teaspoon salt.
2 tablespoons butter. 1/4 teaspoon pepper.
1 cup milk.
Melt the butter and stir in the flour and seasonings until smooth; add the
scalded milk slowly, stirring constantly. Cook until of the right
consistency. This makes a medium thick sauce, the thickness of which can
be varied by increasing or diminishing the amount of flour. This is the
foundation for a great number of chafing dish recipes, such as creamed
dishes. A richer sauce may be made by substituting cream for milk and
omitting most of the butter.