~ SAUCES ~
| WHITE SAUCE | Liquid | Thickening | Fat | Salt |
| No. 1 thin | 1 c. milk | 1 tbsp. flour | 1 tbsp. | 1/2 tsp. |
| No. 2 medium | 1 c. milk | 2 tbsp. flour | 1-1/2 tbsp. | 1/2 tsp. |
| No. 3 | 1 c. milk | 3 tbsp. flour | 2 tbsp. | 1 tsp. |
| No. 4 thick | 1 c. milk | 4 tbsp. flour | 2-1/2 tbsp. | 1 tsp. |
~ VEGETABLE TIME TABLE - MINUTES ~
| VEGETABLE | Boiled | Steamed | Baked | |
| Asparagus Tips | 10 - 15 | - | - | |
| Asparagus, tied in bundles | 20 - 30 | - | - | |
| Artichokes, French | 40 | 45 - 60 | - | |
| Bean, Lima, depending on age | 20 - 40 | 60 | - | |
| Bean, String | 15 - 35 | 60 | - | |
| Beets, young with skins on | 30 | 60 | 70 - 90 | |
| Beets, old | 1 - 2 hrs. | 1 - 2 hrs. | - | |
| Broccoli, flowerets | 5 - 10 | - | - | |
| Broccoli, stems | 20 - 30 | - | - | |
| Brussel Sprouts | 20 - 30 | - | - | |
| Cabbage, chopped, cut sectional | 10 - 20 | 25 | - | |
| Cauliflower, stem down, whole | 20 - 30 | - | - | |
| Cauliflower, flowerets | 8 - 10 | - | - | |
| Carrots, cut across | 8 - 10 | 40 | - | |
| Chard | 20 - 30 | 90 | - | |
| Celery, cut in lengths 1/2 inch | 20 - 30 | 45 | - | |
| Corn, green, tender | 5 - 10 | 15 | 20 | |
| Corn on the cob | 8 - 10 | 15 | - | |
| Eggplant, whole | 30 | 40 | 45 | |
| Marrow | 15 - 40 | - | - | |
| Onions | 25 - 40 | 60 | 60 | |
| Parsnips | 25 - 40 | 60 | 60 | |
| Peas, green | 5 - 15 | 5 - 15 | - | |
| Peppers | 20 - 30 | 30 | 30 | |
| Potatoes, depending on size | 20 - 40 | 60 | 45 - 60 | |
| Potatoes, sweet | 40 | 40 | 45 - 60 | |
| Scalloped potatoes | - | - | 60 - 90 | |
| Pumpkin, in cubes | 30 | 45 | 60 | |
| Salsify | 25 | 45 | - | |
| Spinach | 25 | 45 | - | |
| Squash in cubes | 20 - 40 | 50 | 60 | |
| Tomatoes, depending on size | 5 - 15 | 50 | 15 - 20 | |
| Turnips, depending on size | 25 - 40 |