Milk Soup

• 2 tablespoons butter
• 1 quart hot milk, or milk and water mixed

Brown the butter, add the flour and salt and pour some of the hot milk over the thickening, stirring all the time. Add the rest of the milk. Season to taste. Served with noodles, dumplings and other soup garnishes, see chapter. Rye flour may be used in place of the wheat flour and one or 2 yolks of eggs may be add