Bread Sauce

(For Boast Poultry and Game.)

1 pint milk.

1 onion, minced.

1 cupful bread-crumbs.

Pepper and salt to taste.

A pinch of mace.

3 tablespoonfuls butter.

Simmer the onion in the milk until tender. Have the bread-crumbs in a sauce-pan; pour over them the milk, cover, and soak half an hour. Then beat very smooth, and add seasoning and butter. Stir well, boil up once, and serve. If too thick, add boiling water and more butter.

Cream Sauce, Or White Sauce

(For Tongue, Fish, etc.)

1pint milk.

Butter the size of a large egg.

2tablespoonfuls flour.

1/2 teaspoonful salt. Chopped parsley (may be omitted).

Boil the milk. Put the butter in a sauce-pan, and stir over the fire till it bubbles. Then add to it the flour, rubbed to a cream in a little cold water. Stir all together quickly till smooth. Pour on the milk gradually, stirring constantly, and season. Lastly, add the parsley. If for tongue, stir in one tablespoonful capers or chopped pickle; if for fish, use more flour, and add half a cupful of the water in which the fish was boiled.

Bechamel Sauce

Butter size of a walnut.

1 table spoonful flour. 1 cupful strong hot veal "stock." 1 bunch herbs.

1 cupful boiling cream.

A little grated nutmeg.

Put the butter in a sauce-pan. When it bubbles stir in the flour. Do not let it brown. Then add the other things (the herbs being previously boiled with the stock and strained out). Stir well, simmer a few minutes and strain.

Sauce Hollandaise

(For Boiled Fish or Asparagus.)

Butter size of a nutmeg. 1 tablespoonful flour. 1 cupful boiling water or veal "stock."

4 eggs (yolks only). 1/2 a lemon (juice only). Butter size of a walnut.

Put the smaller lump of butter into a sauce-pan. When it bubbles, stir in the flour, and cook thoroughly. Then stir in the water or stock. When boiling, remove, and pour it over the eggs (beaten light). Return to the fire long enough to cook the eggs, but do not let it boil. Take it off, and stir in the lemon-juice. Then add the rest of the butter, cut into small bits. Stir all together well.

Mint Sauce

(For Boast Lamb.)

4 tablespoonfuls chopped mint. 1/2 cupful vinegar. 2 tablespoonfuls brown sugar.

Mix and let it stand in the gravy-boat about two hours before serving.

Sauce Piquante

(For Meat.)

2 tablespoonfuls butter. 2 tablespoonfuls browned flour.

1 pint "stock."

1/2 cupful vinegar.

Salt and pepper. 1 tablespoonful chopped parsley. 1 tablespoonful chopped onions. 1 tablespoonful capers.

Melt the butter. Add the flour and stir till smooth, then put in the other things.

Let it just come to a boil; then pour it over hot tongue, or any kind of meat.

Oyster Sauce

(For Boiled Fish or Poultry.)

1 dozen oysters. 1/4 cupful butter. 1/4 cupful flour.

A little salt.

A pinch cayenne pepper.

| cupful cream.

Scald the oysters in their liquor adding a little water if there is not much liquor. Dip them out, and add to the boiling liquor the butter and flour rubbed together, the seasoning and cream. While it thickens, chop the oysters very fine, and then add them. Boil up a moment, and serve at once, either in a gravy-boat, or poured over boiled fish or chicken.

This may be made of the juice only of oysters which have been used for something else.

Cranberry Sauce

1 quart cranberries. 1 cupful water.

1 pint sugar.

Wash and pick over the berries, add the water and stew for twenty minutes if they are the dark kind - the bright red take longer to cook. Mash them often against the sides of the sauce-pan with a wooden spoon. Take from the fire, and stir in the sugar till dissolved. (If cooked with them it will spoil the color of the sauce.) Pour into wet moulds, to form, pulping through a colander if the tough-skinned, bright red berries have been used.

If the sauce is preferred soft, use more water in cooking.

Prepared Mustard

2 table spoonfuls dry mustard. 1 tablespoonful of flour. 1/3 cupful water.

1 teaspoonful sugar (may bd omitted).

2/3 cupful good vinegar.

Mix the mustard and flour together and stir to a paste with the water. Add the vinegar and boil till thick, stirring well. Remove and mix in the sugar.

Maitre D'Hotel Sauce

(For Beefsteak, Boiled Meat, or Fish.)

Butter, size of an egg. lemon, juice only.

A little parsley, chopped fine. Pepper and salt.

Mix all together; spread over broiled meat or fish when hot, and put in the oven for a few minutes that the butter may penetrate the meat.