Make a brown sauce by substituting browned flour for white in the roux, adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil one minute, pour in a wine-glassful of claret, heat for half a minute more, and serve.
Pare and mince with a keen knife two cucumbers of fair size. Drain off the liquid without pressing, letting it drip for two minutes. Have ready a chilled bowl rubbed with a clove of garlic. Put the mince into it, season with white pepper, salt, a teaspoonful of onion juice and a tablespoonful of lemon juice.
Mix lightly into it with a silver fork a cupful of whipped cream into which has been beaten a pinch of soda.
When the cucumbers have been minced, drained and turned into the chilled bowl scented with cut garlic, mix with them a good French dressing of two tablespoonfuls of oil, one-third as much lemon juice, a little salt and pepper.
N. B. - You may substitute for the garlic a tablespoonful of minced chives blended with the dressing.
Serve cold with fish, and quickly, before the cucumbers wilt.
Wash and pick over carefully a quart of cranberries. Put into the inner vessel of a double boiler, fill the outer with boiling water and cook, keeping the cranberries closely covered until they are broken to pieces. Rub through your vegetable press into a saucepan, sweeten abundantly, bring to a boil (barely), and turn into a wet mold to form.
Pare, core and quarter tart apples, dropping into cold water as you do this. Put over the fire dripping wet and cover closely to keep in the steam. When they are heated through, open and stir up from the bottom. When soft and broken, rub through colander or vegetable press, sweeten to taste while hot and set away to cool.
Make a cupful of a brown sauce of butter, browned flour and a little caramel. Heat boiling hot and beat in four or five teaspoon-fuls of currant or other tart jelly.
Put four tablespoonfuls of butter into a saucepan. When hot stir into it five tablespoonfuls of flour. Stir until very brown. Add two cupfuls of brown stock and one tablespoonful of Worcester sauce. Salt and pepper to taste. Let the sauce boil well and remove from the fire. Serve with chops or steak.
To a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil.
Put into a saucepan over the fire one tablespoonful of butter and when this begins to bubble stir into it one tablespoonful of flour; cook for one minute, then add slowly one teacupful of highly-seasoned stock; cook for ten minutes, add a cupful of cider, and when it again comes to a boil, strain and serve. This sauce is excellent with boiled ham.
Boil the giblets until tender. Chop them, but not too fine. Put two tablespoonfuls of butter into a saucepan, with two table-spoonfuls of flour. Add slowly a cupful of the water in which the giblets have been boiled and a cup and a half of rich milk. Add to this the chopped giblets and season with salt and pepper. Serve in sauce-boat.
To a pint of white sauce add a cupful of chopped cauliflower. Reheat, and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice.
Into one cupful of champagne put two cloves, four pepper corns, one bay leaf and a little sugar. Let all simmer for five minutes.
Then add one cupful of brown sauce. Simmer for ten minutes more and strain. To be served with ham.
Port wine sauce is made the same as champagne sauce, except that port wine is used instead of champagne.
Make a brown sauce as follows: Put four tablespoonfuls of butter into a saucepan; when hot add four and a half tablespoonfuls of flour and stir until very brown; add two cupfuls of brown stock and salt and pepper to taste. Remove the stones from five olives and boil for five minutes in water to which one tablespoonful of vinegar has been added. Drain and mince and add to the sauce.