1/2 cup butter              enough flour to make very thick
whole milk               cinnamon and sugar, dab of butter

Betty Lee

1 qt. thick cream
1-1/4 cups flour
2 cups milk
1 cup sugar
1 T. ground cinnamon
Pour cream into a heavy saucepan and heat until it starts to boil.
Sift in 3/4 cup of the flour and whip with a wire whisk.
Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out.
Put the milk in another kettle and heat to boiling.
Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended.
Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm.

This can be stored in a covered container, refrigerated several months.
It will thicken, in all, about 2 1/2 to 3 quarts of sauce. 
Rub: 1 cup butter
into: 1 cup flour
Stir in and blend thoroughly:
2 cups nonfat dry milk solids  Refrigerate dry mix.

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For Rommegrøt stir to a paste in a sauce pan two parts (1/2 cup) of  above dry mix
with: two parts (1/2 cup) milk. Cook slowly. Add more milk or mix as needed. 
Just before removing from stove add: one part  (1/4 cup) sugar.
Just before serving add dab of butter to center of bowl.      one serving.
Top with cinnamon and sugar.            for more servings multiply ingrediants.
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To make Cream Sauce stir to a paste in a sauce pan one part (1/4 cup) of above mixture

with: one part (1/4 cup) water or stock
then add: two parts (1/2) cups water or stock.
gradually over low heat and stir constantly until the sauce thickens.

Correct the seasoning.
1. For cream sauce for fish (lutefisk, etc.) add dill, lemon pepper, etc.
2. For gravy replace equal parts water with any pan drippings and add pepper, bullion flavor, etc.

                Phil Nelson