I give you this recipe as it is in the unnamed cookery book. Little did the writer of it think that this " excellent recipe for White Sauce," as it is called, would make such excellent paste!
" Take two tablespoons of flour and work into a paste with a little warm water. Then add just under half a pint of water and keep stirring for about ten minutes or longer till it is the consistency of thick cream. Flavour with lemon juice and chopped parsley".
Omit the flavouring, but instead put in a few drops of oil of cloves and your bottle of " White Sauce Paste " will last indefinitely.