Gravy For Hash

This gravy may also be served with cold meats:

¼ pound of cold beef.

½ pint cold water.

1 small onion.

1 teaspoonful of catsup.

½ teaspoonful of arrowroot or corn starch. Season to suit, with salt and pepper. After the gravy has simmered sufficiently, and extracted all the juice from the beef, strain carefully into the gravy - not allowing any of the beef or onion to remain in it. This will be found a great addition served with hashes or cold meats.

Currant Jelly Sauce For Game Or Roast Beef

3 tablespoonfuls of butter.

1 onion, small.

1 bay leaf.

1 sprig of celery.

2 tablespoonfuls of vinegar. 2 tablespoonfuls of flour.

1 pint of soup stock.

1 half cup of currant jelly.

Cook the butter and onion together until the onion begins to color. Add the flour and herbs and stir until brown; then the soup-stock and vinegar. Season to taste with salt and pepper. Let it simmer twenty minutes, strain, and add the half cup of jelly, stirring it over the fire until it dissolves.

Mint Sauce

To be served with roast lamb and mutton:

2 tablespoonfuls of fresh mint, chopped very fine. 1 tablespoonful of white sugar.

1 teacupful of cider vinegar.

Put the vinegar and sugar into the gravy, stir in the mint and let it stand an hour before using.

Brawn Butter Sauce

Rub three teaspoonfuls of flour smooth in a little cold water and stir into a half-pint of boiling water or white soup-stock; let it boil up once or twice and add to it ½ cup of butter cut in bits; set it where it will melt gradually. Season with salt and pepper and remove. If the butter is to be served with fish, cut up several hard-boiled eggs and add to it. A little curry powder sprinkled in will convert this into a Curry Sauce.

Carry Sauce, Burnt Butter

Put 2 tablespoonfuls of butter into a saucepan over the fire; when burned brown add ½ tea-cupful of vinegar, a little pepper and salt. This is nice for fish, salads or eggs. Especially nice for wilted lettuce.

Caper Sauce

Melt in a saucepan a piece of butter the size of an egg and add 2 even tablespoonfuls of sifted flour. Stir steadily until smooth, and add slowly 1 pint of milk or milk and water, or water alone. Add 2 tablespoonfuls of capers and a dash of Cayenne pepper. The juice of half a lemon is an addition. Nice for mutton or lamb.

Lemon Sauce

Make a drawn butter sauce; cut a lemon into very thin slices, take out the seeds and stir the slices into the sauce; give it one boil, then serve over boiled fish, fowl or meat. Vinegar and a very little mustard may take the place of lemon.

Hollandaise Sauce

Take 2 tablespoonfuls of flour rubbed smooth in a little cold water; stir this in 1 pint of water, place on the fire. When cooked add pepper, salt, 1 tablespoonful of lemon juice and the yolks of two eggs. Set back on the stove and add ½ cup of butter; stir all the time until this dissolves.

A little mustard may be added if liked.

Serve with fish. Capers make the above delicious for boiled lamb.