2 C flour
2 T salt
1/2 t pepper
2 c margarine

Line two baking sheets with waxed paper; set aside. Sift dry ingredients into large bowl. Use an electric mixer to cream in margarine until smooth. Drop by heaping tablespoonfuls onto sheet. Place in freezer until frozen and then place in a firm freezer container with a tight-fitting lid. Use within 6 months.

Combine 1,2, or 3 balls with 1 cup cold milk, depending on whether you want thin, medium, or thick white sauce. Use wire whisk to crush ball. Stir constantly over medium heat until mixture is smooth and slightly thickened.

Source: Mary Glass