White Sauce

2 Cups Milk 2 Tablespoons Butter

2 Tablespoons Cornstarch Salt and Pepper to Taste

Rub the butter and cornstarch together and add the cold milk. Place over a moderate fire and stir constantly till it boils; cook thoroughly. This sauce may be used for vegetables. For fish, add hard-boiled eggs, either chopped or sliced.

Caper Sauce

2 Tablespoons Butter 2 Tablespoons Flour

1 Tablespoon Cornstarch

2 Cups Milk

1 Teaspoon Vinegar 3 Tablespoons Capers Salt and Pepper to Taste

Rub butter, flour and cornstarch to a paste. Add the milk and stir over moderate fire till it thickens. Add vinegar, capers and seasoning. Serve with lamb or mutton.

Velvet Sauce

4 Tablespoons Butter

1 1/2 Tablespoons Flour

2 Tablespoons Cornstarch

1 Quart Chicken or Veal Stock

1/2 Cup Mushroom Liquor 6 Whole Peppers

Salt and Dash of Nutmeg

Combine as directed in white sauce, using stock in place of milk. Boil 20 minutes. Skim and simmer for 1 hour. Strain and season if necessary. Add a few drops of kitchen bouquet.

Tomato Sauce

1 Pint Tomatoes

1 Large Slice Onion

2 Tablespoons Butter

1 1/2 Tablespoons Cornstarch Salt and Pepper to Taste

Directions: Put the onion and bay leaf into the tomatoes and simmer gently 20 minutes. Rub through a strainer and add to the butter and cornstarch previously rubbed together. Stir over a moderate fire till it boils and season to taste. Cook thoroughly.

Lobster Sauce

1 Lobster

1 1/2 Tablespoons Cornstarch

1/5 Teaspoon Cayenne Pepper

1 Pint Boiling Water Lemon Juice

Directions: Cut the lobster into dice; rub the "coral" to a paste with part of the butter. Make a sauce of the cornstarch, rest of butter and water; add the coral and season to taste with lemon juice and salt; simmer 5 minutes and strain over the diced lobster. Boil up once and serve.

Parsley Sauce

Make a white sauce and add chopped parsley and a little lemon juice. Serve with fish.

Poulette Sauce

Add a cup of cream and the yolks of 2 eggs beaten together until they are light to cream sauce and a little paprika.

Newburg Sauce

Make Poulette Sauce. As soon as you have removed it from the fire add a few tablespoons of white grape juice and dash vinegar.

Creamed Chicken Gravy

Pour desired amount of milk into pan where chicken has been fried. Season with butter, salt and pepper, and thicken with cornstarch rubbed smooth with a little cold milk.

Roast Beef Sauce

Remove roast from pan and pour off all the fat except one good tablespoon. Add one tablespoon of cornstarch. Put over the fire and cook, stirring constantly till well browned. Add gradually, stirring all the time, 1 pint of boiling water, and cook till thick and smooth. All brown gravies may be made from this recipe.

Horseradish Sauce

A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoon of mustard, a little salt, 1/4 pint of cream and vinegar to taste added. Stir all well together.