A Forest Ranger's Cookbook - Sauces

from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

SAUCES

White Sauce
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon to 1 tablespoon fat
1/4 teaspoon pepper
1 cup milk

Mix ingredients as given. More flour may or may not be added to make the sauce the desired thickness.

Brown Gravy
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef broth or boiling water
salt, pepper

Brown fat in pan, add flour and brown, add liquid and stir until smooth and thick, season to taste and simmer for 5 minutes.

Cream Sauce
2 tablespoons butter
speck of pepper
1 tablespoon flour
1 cup milk (1/2 water, 1/2 can milk)
1/2 teaspoon salt

Melt butter in saucepan on back of stove, add flour, then add milk slowly, stirring all of the time. Add seasoning. Cook until thick. (If it lumps, beat with egg beater.)

Welsh Rarebit (see cream sauce)
Add cheese and a beaten egg to cream sauce. It may be served on toast.

Rinctum Diddie
Add tomato juice to the Welsh rarebit. And it also may be served on toast.

Fish Pie
To the cream sauce add 1/2 can of salmon and a mixture of cooked vegetables (potatoes in small chunks, chopped onion slightly fried in butter, peas, carrots), put in greased baking pan, cover with bread crumbs or (if really energetic) fix a biscuit dough and baked until crumbs brown.
If fish is not liked, roast beef may be cut in small pieces and substituted for the salmon.