Drawn Butter

Drawn butter forms the basis of most sauces. From this a great variety may be made, by adding to this different flavors - anchovies, ochra, onions, celery, parsley, mint and relishes — using those flavors, which are suitable for the meat, game or fish, with which the sauces are to be served. A good standard receipt for drawn butter is as follows:

Rub one tablespoon of flour with one-quarter of a pound of butter; when well mixed, put in a sauce pan with a tablespoon of milk or water; set it in a dish of boiling water, shaking it well until the butter melts and is near boiling. It should not be set directly on the stove or over the coals, as the heat will make the butter oily and spoil it.

Melted Butter Or Parsley Sauce

Miss A. C.

One tablespoon of butter, one teaspoon of flour, rubbed together; one tablespoon chopped parsley, first boiled five minutes in water and squeezed out; two tablespoons water; shake over a clear fire, one way, until it boils ; add the parsley gradually.

Mint Sauce

M. A. T.

Two tablespoons green mint, cut fine; two of sugar, and one-half teacup vinegar.

Mint Sauce

Mrs. J. M. B.

Mix one tablespoon of white sugar to half a teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

Celery Sauce

Mrs. J. B. L.

Mix two tablespoons of flour with half a teacup of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.

Cream Sauce

Anonymous.

Cream together a large tablespoon of butter with a little flour, and put over a gentle heat; add a little chopped parsley, a little grated onion, pepper, salt and nutmeg; when these ingredients are well mixed, add half a pint of cream or milk and let it boil for fifteen minutes. If used with fresh fish, a little horse radish may be added.

Egg Sauce

Miss Hattie Buck, Adrian, Mich.

Take the yolks of two eggs boiled hard; mash them with a teaspoon of mustard, a little pepper and salt, three tablespoons of vinegar, and three of salad oil. A tablespoon of catsup improves this for some. Nice for boiled fish.