White Cream Sauce for Vegetables

A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.

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A historical recipe

Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Butter, 2 rounding tablespoonfuls.
Flour, 2 rounding tablespoonfuls.
Milk, 2 cups.
Salt, ½ teaspoonful.
Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned;
add the milk gradually, and stir until boiling well;
then add the salt.
Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.