THIN CONSISTENCY (CREAM SOUPS)
4	qts.	milk
6	oz.	all-purpose flour
6	oz.	butter or margarine
1	oz.	salt
		MEDIUM CONSISTENCE (CREAMED FOODS, GRAVY)
4	qts.	milk
8	oz.	all-purpose flour
8	oz.	butter or margarine
1	oz.	salt
		THICK CONSISTENCY (SOUFFLES)
4	qts.	milk
12	oz.	all-purpose flour
12	oz.	butter or margarine
1	oz.	salt

1 lb. nonfat dry milk and 3 2/4 quarts cool water may be substituted for fluid milk. Combine dry milk and water and whip until smooth. Heat to scalding (185 degrees F). Add, while stirring, roux made of margarine and flour. Cook on low heat, stirring as necessary, until thickened.

1 oz. salt equals 1 1/2 tablespoons.

Method 1: Melt margarine, remove from heat. Add flour and salt. Stir until smooth. Cook 5-10 minutes. Add milk gradually, stirring constantly with wire whip. Cook and stir as necessary until smooth and thick, about 15 minutes.

Method 2: This method is used for making quantities larger than 4 quarts. Make a roux by melting margarine, adding flour, and cooking and stirring until smooth. Add one-fourth of the milk and beat with wire whip until smooth. Gradually add remaining milk while stirring. Cook until smooth and thickened, about 15 minutes.

Method 3: Combine flour with one-fourth of the milk. Heat remaining milk. Add milk-flour paste, using wire whip. Cook to desired consistency, then add margarine and salt.

Method 4: This method uses a steamer. Make a paste of flour and margarine. Add cold milk until mixture is the consistency of cream. Heat remaining milk. Add flour and margarine mixture, stirring constantly with wire whip. Place in steamer until flour is cooked; if necessary, stir once during cooking.