Thin White Sauce

2 tablespoons butter

1 1/2 tablespoons flour

1/4 teaspoon salt Few grains pepper

1 cup hot milk

Process

Melt the butter in a saucepan; add flour mixed with the seasonings; let cook one minute; stir to a smooth paste. Then add milk gradually and beat with gem whip until smooth and glossy.

Bechamel Sauce

4 tablespoons butter

4 tablespoons flour Salt and pepper

1 cup highly seasoned chicken stock

1 cup hot cream Nutmeg

Process

Melt butter in saucepan; add flour; stir to a smooth paste. Cook one minute. Add stock, beating constantly; add cream and a slight grating of nutmeg. Beat.

Tomato Sauce

4 tablespoons butter

5 1/2 tablespoons flour

1 1/2 cups brown stock

1 1/2 cups stewed and strained tomatoes

1 slice carrot

1 slice onion

Bit of bay leaf Sprig of parsley

4 cloves

3/4 teaspoon salt

1/4 teaspoon pepper Few grains cayenne

Process

Brown butter in saucepan; add flour; stir to a smooth paste and continue browning. Add seasonings, pour on gradually, brown stock, stirring constantly. Add tomato pulp, stir briskly and let simmer fifteen minutes. Strain and serve.

Cheese Sauce

2 tablespoons butter

1 1/2 tablespoons flour

1 cup scalded milk

1/2 teaspoon salt

1/8 teaspoon white pepper Few grains cayenne

3/4 cup cheese cut in small pieces

Process

Melt butter in a saucepan; add flour mixed with seasonings. Stir to a smooth paste. Add milk gradually, stirring constantly until smooth and glossy. Add cheese when melted; pour over hot hulled corn or serve with hominy croquettes.

Substitutes To Use For "Buttering" Crumbs

Prepare the crumbs in the usual way i. e., by grating, rolling as in the case of crackers or rubbing "fresh" stale bread crumbs through a wire croquette basket or passing stale bread through a meat chopper. For fine crumbs, sifting the crumbs should follow the first part of the process. To one cup of prepared crumbs, melt four tablespoons of oleomargarine, strained bacon fat or sausage fat. Add crumbs and stir until well blended. The two latter fats will impart a savory flavor to all such meat and vegetable mixtures as are made up into croquettes, also to many of the au gratin dishes. Try them.