Bread Sauce

* Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for medium
sauce and 9 to 10 slices of bread for a thick sauce. Unless a
white-colored sauce is desired, leave the bread crusts on and use less
bread.

Warm the blender container by filling it with hot water and letting it
stand a minute or two then empty the water out. Put the hot milk, butter
or margarine and salt in the blender container and blend until well mixed.
With the blender running, break the bread into pieces and add to the
blender container. Stop the blender occasionally to check the
consistency. Serve at once or keep hot in a sauce warmer.

Makes 1 1/4 cups.