Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
4 tbsp butter or margerine
1/4 cp all-purpose flour
2 1/2 cps milk
1 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
1 tbsp Worcestershire sauce
4 tbsp grated processed American cheese
1 - Combine all ingredients in glass container of mixer or blender.
2 - Blend 30 seconds or until smooth.
3 - Stop blender and stir down if necessary.
4 - Pour into upper part of double boiler over hot water and bring to a boil.
5 - Cook and stir continually until smoothly thickened.
Makes about 3 cups.
This sauce can be made without blender. Melt butter or margerine
in upper part of double boiler over hot water. Stir in flour smoothly.
Add milk gradually, stirring continually. Add all the remaining ingredients.
Stir and cook until smoothly thickened, which should be just as boiling
point is reached. Remove from heat. Let stand a few minutes.
Use on toasted English muffins, on cauliflower, asparagus, and other
vegetables. Pour over casseroles of mixed vegetables and macaroni or
rice and in various dishes calling for cheese. Increase amount of cheese
by 2 or 3 tablespoons for thicker, cheesier sauce.