The Cook wrote:

> My ancient Betty Crocker Cook Book shows 3 versions of white sauce.
> Thin: Like coffee cream. For creamed vegetables, soup.
> 1 Tablespoon butter
> 1 Tablespoon flour
> 1/4 teaspoon salt
> 1/8 teaspoon pepper
> 1 cup milk
>
> Medium: Like thick cream. For creamed and scalloped dishes.
> 2 Tablespoons butter
> 2 Tablespoons flour
> Other ingredients the same
>
> Thick: Like batter. For croquettes, souffles.
> 1/4 cup butter
> 1/4 cup flour
> Other ingredients the same.

The way we were taught in Home Ec class was "thin, medium, thick" using
the ratio of butter, flour and liquid and it was just 1:1:1 for thin,
2:2:1 for medium and 3:3:1 for thick. Basically foolproof!