61.   Add more flour to create a firmer mixture, or more salsa if mixture is too stiff.

62.   Add remaining flour, continue cooking and stirring until flour is thorougly mixed.

63.   Add remaining flour.

64.   Add the flour a tablespoon at a time, whisking after each addition to avoid lumps.

65.   Add the flour and blend thoroughly.

66.   Add the flour and cook to make a brown roux by stirring constantly until the golden dark brown color is reached.

67.   Add the flour and stir over low heat until smooth.

68.   Add the flour, baking powder and salt to the shortening and sugar.

69.   Add flour and beat until well blended.

70.   Add flour and blend.