Drawn Butter ("White Sauce")

Heat two tablespoonfuls of butter in a saucepan. When it bubbles put in (all at once) two tablespoonfuls of flour, and stir from the sides towards the center of the pan until the ingredients are well mixed. Have ready-heated a cupful of milk, add to this the "roux" gradually, and beat to a smooth cream. Season with white pepper and salt, and, if you like, a little onion juice.

Egg Sauce

Make as above, beating the yolks of two raw eggs into the thickened milk, and if for fish, adding the yolk and white of a hard-boiled egg chopped fine, also a little minced parsley.

Brown Sauce

Make as you would white, but substitute boiling water for the milk, and browned flour for white. Add a teaspoonful of kitchen bouquet, the juice of a lemon, pepper and salt.

Sauce Tartare (No. 1)

Make a pint of rhayonnaise dressing. Into this beat a teaspoonful of mustard, a tablespoonful of minced parsley, a teaspoonful, each, of chopped pickle and minced capers, a dozen drops of onion juice. Beat for a minute, and serve in a sauceboat.

Sauce Tartare (No. 2)

Make a cupful of drawn butter (using boiling water, not milk). Beat in a teaspoonful of French mustard, half as much onion juice, a little cayenne and salt, a heaping teaspoonful of finely-chopped pickle and the beaten yolk of a raw egg at the last.

Hollandaise Sauce

Into one cupful of drawn butter beat the yolk of an egg, then a good teaspoonful of best salad oil, dropping as you would for mayonnaise. Add, then, the juice of half a lemon, a pinch of pepper, one of salt, and the same of sugar, and serve at once.

Bechamel Sauce For Meat

A roux of butter and flour should be thinned with a cupful of veal or chicken stock, seasoned with onion juice, a small carrot, sliced, pepper and salt. Strain the stock before mixing with the roux. Have ready a cupful of rich milk or cream, heated with a pinch of soda; draw the hot stock and roux from the fire, stir in the cream, and it is ready for use.

Bechamel Sauce For Fish

Put the bones, head and a few ounces of fish meat in cold water over the fire, with an onion and a small carrot, sliced, also a bay leaf; boil down to one cupful of liquid, and use instead of veal or chicken stock in last recipe. In all other respects make in the same way.

Oyster Sauce

To a white roux of butter and flour add a cupful of boiling liquid made by cooking a dozen oysters in hot water for two minutes. Drain the oysters (which should be very small) and keep warm while you stir the thinned roux to a smooth creatn, and season it with a dash of cayenne, a teaspoonful of lemon juice and a little salt. Boil one minute, put in the oysters and take at once from the fire.

Lobster Sauce

Make a rich-drawn butter and beat into it the coral of a lobster worked smooth with a tablespoonful of butter. Add the juice of half a lemon, cayenne and salt. Finally, add half a cupful of lobster meat, minced as fine as powder. Heat and serve.