Bechamel Sauce (Creamy).—Put one and a half ounces of fine flour and the same of butter to fry together without discolouring, then mix with it a half pint of milk flavoured as in recipe for thick Bechamel, stir together till it boils, then add a gill of single cream and a little seasoning, tammy, and use. This sauce is excellent for serving with boiled chicken, &c.