This section of the book is from the "Household Companion: The Model CookBook" book
Take one and one-half teaspoonfuls flour, make of it a thin paste with cold water, and stir it into a teacupful of hot water. Bring to a boil, and add by degrees two ounces of butter, stirring till well mixed. Boil one minute.
Heat one tablespoonful of butter; cook in it a teaspoonful chopped onion until golden brown; stir in one tablespoonful flour, and cook till smooth. Add one-half cup water or stock gradually, pour in one cup of strained tomato, add salt and pepper, boil five minutes, and strain. Serve with boiled macaroni, or boiled or baked meat.
Take two tablespoonfuls each butter and flour. Melt the butter in a saucepan. Stir in the flour and work in the butter until smooth. Cook it, stirring until the flour swells and smooth. Add one cup scalded milk gradually, and boil, stirring constantly until the mixture thickens. Stir in a seasoning of salt and pepper and serve hot.
Use one tablespoonful flour when making the Sauce for macaroni. A brown sauce may be made by browning the butter before the flour is added.
Break macaroni into pieces one or two inches long, and cook in boiling salted water until tender. It will require from thirty minutes to one hour. Drain off the boiling water and pour cold water over the macaroni. Stir the macaroni into the white sauce and heat it. One cup of macaroni is the proportion for the quantity of white sauce in the above recipe. Two tablespoonfuls grated cheese stirred into the white sauce improves it.
Asparagus, tied in bunches and cooked in boiling salted water, carrots, turnips, parsnips and potatoes, boiled and cut in slices or cubes, may be served with white sauce.