"Epicurean cooks sharpen with cloyless sauce his appetite"

Arrowroot Sauce

2 ozs. (2 heaping table-spoonfuls) arrowroot 2 tablespoonfuls sugar.

1/2 pint (1 cup) water.

1/2 pint (1 cup) milk.

1 teaspoonful rose extract.

Mix the arrowroot with the water in a small earthenware pan, add the milk, sugar, and boil for four minutes; add the rose extract or any flavoring preferred.

Bechamel Sauce

1 pint (2 cups) milk 1 small carrot 1 celery stalk.

1 small onion.

2 tablespoonfuls flour.

2 tablespoonfuls butter 1 bay leaf 12 peppercorns 1 gill (1/2cup) cream Salt and pepper.

Wash and prepare the vegetables, then slice them.

Put them into an earthenware dish with the milk, peppercorns, and bay leaf, and let them cook in it until it is well flavored. Melt the butter in another pan, stir in the flour smoothly, then strain in the milk, and stir it over the fire till it boils; then let it simmer for ten minutes. Next strain it, return it to the pan, reheat it, season it to taste, and, lastly, add the cream, taking care that it does not again reach boiling point.

Brown Gravy

1/2 pint (1 cup) water.

1 blade mace.

1 shallot or small onion sliced.

1 heaping teaspoonful flour.

1 oz. (1 heaping table-spoonful) butter.

1/2 teaspoonful meat extract.

1 tablespoonful mushroom ketchup.

1/4 teaspoonful kitchen bouquet.

Salt and pepper.

1 teaspoonful lemon juice.

1 bay leaf.

1 wineglassful port wine.

Melt the butter in a fireproof dish, then fry in it the onion or shallot, sliced, add the flour, and brown it also, add all the rest of the ingredients except the wine, allow to boil for eight minutes, strain, add the wine, reheat, but do not allow it to boil, and serve.

Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till boiling, allow to boil for five minutes, stirring ail the time. Strain into an earthenware gravy boat.

Chocolate Sauce

5 squares grated chocolate 1/2 lb. (1 cup) sugar.

1 gill (1/2 cup) milk.

1 teaspoonful vanilla extract.

Put these ingredients into a fireproof dish over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.

Serve at once with ice cream.

Cucumber Sauce

4 large cucumbers.

1 teaspoonful white pepper.

1 grated onion.

1 teaspoonful salt.

3 tablespoonfuls tarragon vinegar 1 1/2 gills (3/4 cup) whipping cream.

Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar.

Mix and fold in the whipped cream at serving time.