Cut leeks into 3-inch lengths, using the tender green part as well as the white; wash the pieces thoroughly in cold running water, then put them in a small saucepan, and cover them with boiling salted water, and let them boil for 20 minutes. Make a sauce by melting 1 tablespoon of butter, thickening it with 1 tablespoon of flour, and adding 1 tablespoon at a time, 1 cup of the water the leeks were cooked in, making the sauce of the right consistency; season with pepper and salt, drain the leeks, and serve the sauce over them. - Mrs Emma Jenkins, 6352 Monroe Ave., Chicago, 111.