Methods of mixing: (1) Melt butter (or other fat) in saucepan, stir in dry flour, cook and stir until frothy all over, then add liquid slowly, hot or cold, while stirring; cook again until thick, stirring until smooth.

(2) Rub butter and flour together and stir into the warm liquid in a double boiler, then cook and stir until thick and smooth.

(3) When cream or less butter is used, rub the flour smoothly with a little cold liquid and stir into the remainder, which should be hot, and cook in double boiler until smooth. Then add butter and seasoning.

Thin Sauce: One level tablespoon fat, one tablespoon flour and one cup liquid, one-fourth teaspoon salt, few grains pepper (white).

Suitable for creamed potatoes, macaroni, toast, etc.

Medium Sauce: Two tablespoons fat, two tablespoons flour and one cup of liquid. Seasoning.

For general use with fish and vegetables.

Thick Sauce : Two to four tablespoons of fat and three or four of flour for each cup of liquid, either milk or milk and stock.

This is the basis of souffles and croquettes.

White Sauce may be varied by different flavors and garnishes, such as capers, celery, mushrooms, oysters, lobsters, etc., etc.

Tomato for the liquid in sauce may be seasoned with onion, herbs and spices, by cooking them with it for a short time before straining.

Spanish Sauce is tomato sauce with the addition of onion and peppers.

Dutch or Hollandaise Sauce: To one cup white or milk sauce add one or two beaten egg yolks and cook in-double boiler like custard. Flavor with one tablespoon lemon juice.

Brown Sauce for Roast or Pan Broiled Meats : After placing the meat on the platter drain out any fat in the pan and put some water to soak off the browned juice and flour.

For each cup of gravy put two tablespoons of the fat in a saucepan and brown two tablespoons of flour in it; then add one cup of the water from the pan. Cook like white sauce. Season as desired with salt and pepper.

Or, Melt and brown two tablespoons of butter in a saucepan ; add two or three tablespoons of flour and continue the browning. When coffee color, add one cup water or stock or milk.

Welsh Rarebit

Heat one-half cup of cream in the blazier of a chafing dish or in a skillet, add one tablespoon of butter creamed with one teaspoon of corn-starch, one-fourth teaspoon of salt, and a few grains of cayenne. When thick, set over the hot water or heat very slowly and add one-half pound of soft mild cheese cut up fine and one-half teaspoon of mushroom ketchup or Worcestershire sauce or one-fourth teaspoon of mustard. Stir until the cheese is melted and pour over crackers or thin toast.

Cream Soups

Cook the vegetable till soft and rub through a strainer, using all or a part of the water in which the vegetable is cooked, except with potatoes. Combine with an equal quantity of white sauce or white stock or mixture of the two. Season. If too thick, add hot milk. Beaten egg may be added just before serving if too thin.

Asparagus, Carrots, Cauliflower, Celery, Corn, Cucumbers, Lettuce, Mushrooms, Onions, Spinach, Summer Squash, Turnips, Water Cress.

Cream of Peas. Beans, Lentil, Potato and other thick soups have half quantity or less of white sauce added to keep the materials from settling.

Cream of Chicken, Fish, etc., made of stock from bone, skin and other inedible portions combined with about equal quantities of hot white sauce seasoned in various ways.

Corn Starch Blanc Mange

Blend two tablespoons cornstarch with an equal bulk of milk, heat remainder of one cup milk in double boiler. Stir the hot milk into the moistened starch, return to double boiler, stir on stove till thick, put over water, cover and cook twenty to thirty minutes or longer. Add two tablespoons sugar, a bit of salt, flavor and put in moulds.

Variations : For liquid use part thin cream and part strong coffee, or all fruit juice.

Put layers of raw or cooked fruit alternately with the blanc mange in the moulds.

Blend two tablespoons of cocoa with the sugar before it is added to the cornstarch mixture.

Irish Moss Blanc Mange

To soften the moss, soak one-half cup in cold water, wash pick over and cook in one pint of water in a double boiler for about half an hour. Strain and make up to a quart with scalded rich milk or thin cream; add a teaspoon of extract flavoring and one-fourth teaspoon of salt. Or cook the softened moss directly in one quart of milk, season and strain. Put in molds.

Use of Gelatine

One level tablespoon granulated gelatine will stiffen about one pint liquid. Different makes of sheet, shredded, granulated and powdered gelatine may be used interchangeably by weight. A larger proportion of gelatine is required for large moulds than for small. A little salt improves most gelatine combinations.

Soak gelatine in cold water until soft, dissolve by adding boiling liquid, sweeten and flavor with coffee, lemon, or other fruit juices and pulp. Keep the proportions of gelatine and total liquid right. A little more gelatine is required in hot weather, unless ice is used.

Such jellies may be served with whipped cream or boiled custard. Every package of gelatine is accompanied with directions for its use.

Fruit Pudding

Make a jelly flavored with fruit juice, slightly increasing the proportion of gelatine. As it begins to stiffen, combine nearly an equal amount of fruit with it. With each half cup of jelly may be used one date, one-half fig, two or three almonds, one-fourth orange, one-fourth banana, etc.

Snow Pudding or Fruit Sponge

Beat one egg stiff and add one cup half stiffened jelly gradually. Or, beat the jelly till frothing and blend the stiff egg with that. Mould and chill. Serve with soft custard sauce made of the egg yolks.

Bavarian Cream

Stiffen a soft custard, or fruit juice, or combination of the two, with gelatine. As it begins to stiffen, fold in stiff whipped cream.