White Sauce I

2 Tablespoons butter, 1 tablespoon flour, 1 cup milk, 1/4 teaspoon salt, few grains pepper. Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings and stir until thoroughly blended, then pour on gradually while stirring constantly, the milk. Bring to the boiling point and let boil 2 minutes.

White Sauce II

2 Tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt, few grains pepper. Mix as White Sauce I.

White Sauce III

2 Tablespoons butter, 3 tablespoons flour, 1/4 teaspoon salt, 1 cup milk, few grains pepper. Mix as White Sauce I. This sauce is used for cutlets, croquets and as a binding agent.

Drawn Butter Sauce

1 Cup butter, 3 tablespoons flour, \\ cups hot water, 1/2 teaspoon salt, 1/3 teaspoon pepper. Melt 1 the butter, add flour with seasonings, and pour on gradually the hot water. Boil 5 minutes and add remaining butter in small pieces.

Bechamel Sauce

1 1/2 Cups white stock, 1 slice onion, 1 slice carrot, bit of bay leaf, sprig of parsley, 6 peppercorns, 1/4 cup butter, 1/4 cup flour, 1 cup scalded milk, 1/2 teaspoon salt, 1/3 teaspoon of pepper. Cook stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, then strain; there should be one cupful. Melt the butter, add flour and gradually hot stock and milk. Season with salt and pepper.

Tomato Sauce I

1/2 Can tomatoes or 13/4 cups fresh stewed tomatoes, 1 slice onion, 3 tablespoons butter, 3 tablespoons flour, 1/4 teaspoon salt, 1/3 teaspoon pepper. Cook onions with tomatoes 15 minutes, rub through a strainer and add to the butter and flour, cooked together. If tomatoes are very acid add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding tomatoes.

Tomato Sauce II

1/2 Can tomatoes, 1 teaspoon sugar, 8 peppercorns, bit of bay leaf, 1/2 teaspoon salt, 4 tablespoons butter, 4 tablespoons flour, 1 cup brown stock. Cook the tomatoes 20 minutes with sugar, peppercorns, bay leaf and salt; rub through a strainer and add stock. Brown the butter, add flour and when well browned, gradually add the hot liquid.

Fried Apples

Slice unpared apples about 1/2 inch thick. Fry slowly in butter or good drippings. When done sprinkle with sugar and serve very hot. Nice served with pork.

Boiled Asparagus

Wash well one bunch of asparagus. Cut off lower parts of stalks as far down as they will snap, retie in small bunches and place in saucepan with cut ends down. Cook in boiling salted water fifteen minutes or until done, leaving tips out of water. Drain, remove string and spread with soft butter, allowing \\ tablespoons butter to each bunch of asparagus. Save water in which asparagus is cooked for vegetable soup.

ASPARAGUS IN WHITE SAUCE Boil asparagus cut in one-inch pieces, drain and add to White Sauce II, allowing 1 cup sauce to each bunch asparagus.

WAYS TO SERVE ASPARAGUS 1. Asparagus on Toast: Serve boiled asparagus on buttered or milk toast, or dip buttered toast lightly and quickly in the water in which asparagus has been cooked, then add asparagus and serve quickly.

2. Asparagus in Crusts: Remove centers from small rolls after tops have been cut off. Fry in deep fat, drain and fill with Asparagus in White Sauce.

3. Asparagus in Crustades of Bread: Cut stale bread in two-inch slices, and slices in diamonds, squares or circles. Remove centers, leaving cases. Brush over with melted butter, and brown in oven. Fill with Asparagus in White Sauce.

4. Asparagus in Patties: Make the shells of rich puff paste and fill with Asparagus in White Sauce.

Mrs. D. B. Harvey.