Rumagrot

Rasmussen

Ingredients

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1 quart

2% or Whole Milk, for first mixture

½ Cup

Flour, for first mixture

½ Cup

Butter, for first mixture

2 pints

Half and Half, for second mixture

½ quart

Milk, for second mixture

½ Cup

Flour, for second mixture

½ Cup

Butter, for second mixture

½ Cup

Sugar, for final mixture

Directions

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Heat 1 quart milk in saucepan. DO NOT BOIL. In separate pan, mix together ½ cup flour and ½ cup butter and cook for 2 minutes. Combine with heated milk. Make sure butter stuff isn't boiling. If lumpy, beat with beater. In a separate pan, heat half and half and ½ quart milk. DO NOT BOIL. In separate pan, mix together flour and butter and cook for 2 minutes. Combine with heated milk. Make sure butter stuff isn't boiling. If lumpy, beat with beater. Mix both batches together and add sugar.

Notes

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