THE French chef keeps always on hand four sauces, - White, Brown, Bechamel, and Tomato, - and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool, again place over fire, and add liquid, stirring constantly until thick and smooth. Butter and flour for brown sauces are cooked together much longer, and watched carefully lest butter should burn. The American cook makes sauce by stirring butter in saucepan until melted and bubbling, adds flour and continues stirring, then adds liquid, gradually stirring or beating until the boiling-point is reached. For Brown Sauce, butter should be stirred until well browned; flour should be added and stirred with butter until both are browned before the addition of liquid. The secret in making a Brown Sauce is to have butter and flour well browned before adding liquid.

It is well worth remembering that a sauce of average thickness is made by allowing two tablespoons each of butter and flour to one cup liquid, whether it be milk, stock, or to mato. For Brown Sauce a slightly larger quantity of flour is necessary, as by browning flour its thickening property is lessened, its starch being changed to dextrine. When sauces are set away, put a few bits of butter on top to prevent crust from forming.

Velouté Sauce

2 tablespoons butter 2 tablespoons flour

1 cup White Stock 1/4 teaspoon salt

Few grains pepper

Make same as Thin White Sauce.

Sauce Allemande To Velouté Sauce add one teaspoon lemon juice and yolk one egg.

Soubise Sauce

2 cups sliced onions 1 cup Velouté Sauce

1/2 cup cream or milk

Salt and pepper

Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or "hard-boiled" eggs.

Drawn Butter Sauce

1/3 cup butter

3 tablespoons flour

1 1/2 cups hot water 1/2 teaspoon salt

1/8 teaspoon pepper

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

Shrimp Sauce

To Drawn Butter Sauce add one egg yolk and one-half can shrimps cleaned and cut in pieces.

Caper Sauce

To Drawn Butter Sauce add one-half cup capers drained from their liquor. Serve with boiled mutton.

Egg Sauce I

To Drawn Butter Sauce add two "hard-boiled" eggs cut in one-fourth inch slices.

Egg Sauce II

To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

Sauce Piquante

To one cup Brown Sauce add one tablespoon vinegar, one-half small shallot finely chopped, one tablespoon each chopped capers and pickle, and a few grains of cayenne.