This section is from the book "The Laurel Health Cookery", by Evora Bucknum Perkins. Also available from Amazon: The Laurel Health Cookery.
Add chopped mint to cream sauce. Use for green peas, mashed dry green peas, poached or hard boiled eggs and other dishes.
Use water in which celery was cooked, with cream, or milk and oil or butter, for cream sauce, and add stewed celery.
Add stewed, crushed, boiled onions to cream sauce. Or, add cooked onions to roux in pan, then add milk. Or, simmer without browning, chopped raw onions in oil, before adding flour.
Chopped parsley in cream sauce.
Pour cream sauce gradually stirring, into macerated, cooked spinach; heat; strain through wire strainer if necessary,
Finely-chopped, cooked purple cabbage in cream sauce.
Mashed or grated cooked carrots in cream sauce, with or without onion and garlic.
Use 1 -1 1/2 (according to brownness) tablespn. browned flour in cream sauce recipe.
Add yolks of 2 eggs to each pint of cream sauce.
1 tablespn. butter, 1 teaspn. flour, 1 cup milk, 2 beaten eggs, salt, 1-2 tablespns. lemon juice if desired, chopped parsley.
For stewed cucumbers, oyster plant, asparagus and carrots. To each pint of vegetables, 1/2 tablespn. butter, 1/2 cup thin cream or rich milk, yolk of 1 egg, salt. Richer cream may be used and butter omitted. Use the yolks of 3 eggs only for a pint of cream.
Add hard boiled eggs in dice or coarsely-chopped, to cream sauce.
1/3 cup fine dry bread crumbs 1 pt. dairy or nut milk
(or 2/3 - 1 cup stale crumbs) salt
Soak crumbs in half the milk in double boiler till soft; beat until smooth; add salt and the remainder of the milk, heat, strain through coarse strainer, if necessary. If the milk is not rich a little butter may be added just before serving. Browned coarse crumbs (fine croutons) may be sprinkled over the dish with which the sauce is served.
Flavor sauce with onion, onion and sage, chives, celery salt, or onion and parsley, sometimes.
1 cup mashed beans 1/4 - 1/2 cup bread crumbs (from salt rising bread if you have it)
1 1/2 cup rich milk, 1 teaspn. flour, salt
1 tablespn. butter, if desired Milk from raw nut butter gives another sauce.
 
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