On Wed, 12 Oct 2005 18:09:34 GMT, Ophelia wrote:

>
> "Wayne Boatwright" > wrote in message
> ...
> > On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in
> > rec.food.cooking:
> >
> >> In article >,
> >> Wayne Boatwright > wrote:
> >>
> >>> Both methods good. 1:1:1 ratio
> >>
> >> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
> >> Mortar. And when you get to 2:2:1, it gets worse. <g>
> >>
> >>
> >>>for thin white sauce suitable for soups and
> >>> as a component for other thin bases; 2:2:1 ratio for medium white
> >>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white
> >>> sauce suitable for binding things like croquettes.
> >
> > You're right barb. The previous post was indicating that the "1"
> > which
> > represented milk (the last in the ratio), represented "1 cup".
> >
> > To spell it out...
> >
> > 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s.
> > 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s.
> > 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s.
> >
> > Sorry...
>
> Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!!
>
Plus, I spelled it out to begin with.