2. Blend in cooking and stirring unto bubbly:
     flour*                1 T.     2 T.      3 T.         4 T.
     salt                 1/4 t.   1/4 t.    1/4 t.       1/4 t.

3.  Using a wisk to prevent lumping, stir in;
     milk,
     stock or
     combination       1 c.      1 c.        1 c.          1 c.

4.  Cook just until smooth and thickened.  Makes slightly over 1 cup.
     Medium-thick compares to undiluted condensed soups, and makes
     approximately the same amount contained in one 10 oz. can.
 

Options:
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Cheese Sauce:  add 1/2 c. grated nippy cheese and 1/4 t. dry mustard.
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Tomato Sauce:  use tomato juice as liquid;  add dash each of garlic salt
onion salt, basil and oregano.
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Mushroom Sauce:  saute 1/4 c. chopped mushrooms and 1 T. finely chopped
onion in oil before adding flour.
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Celery Sauce:  saute 1/2 c. chopped celery and 1 T. finely chopped onion
before adding flour.
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Chicken Sauce:  use chicken broth or bouillon as half the liquid.  Add 1/4 t.
poultry seasoning or sage and diced cooked chicken if availaable.
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Vary the flavoring with the following:
curry powder
garlic, onion or celery salt
grated nutmeg
lemon juice
Worcestershire sauce (Bragg's)
chili powder
chopped or blended vegetables
chopped parsley
chopped chives
canned salmon or tuna
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* may need slightly more whole grain flour to achieve proper thickness