Anchovy Sauce

Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice.

Banana Sauce

2 bananas 1 tablespoon butter 1 teaspoon sugar Juice of 1/2 lemon

Few grains cayenne Few grains salt 2 teaspoons Worcestershire sauce

1 teaspoon horseradish

Peel and scrape bananas, and force through coarse sieve; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef.

Bechamel Sauce

1 cup white stock 1 slice onion 1 slice carrot Sprig of parsley

1 tablespoon shortening 2 1/2 tablespoons flour 1/2 teaspoon salt Few grains cayenne

1 teaspoon butter

Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving.

Black Butter

1/3 cup butter

2 tablespoons vinegar

1/4 teaspoon onion juice

1/4 teaspoon Worcestershire or Brand's A 1 sauce

Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added.

Bread Sauce

1 1/2 cups milk

1/2 onion

2 cloves

Bit of bay leaf

Sprig of parsley

1/4 teaspoon paprika

1/2 teaspoon salt

1/3 cup soft bread crumbs

Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes.

Brown Sauce

1 cup brown stock 1 slice onion chopped 1 slice carrot chopped 1 sprig parsley

2 cloves

1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 tablespoons butter

2 1/2 tablespoons flour

Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.

Caper Sauce

To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers.

Celery Sauce

1 cup celery chopped 1 teaspoon grated onion 1 cup boiling water 1/4 teaspoon salt

1/8 teaspoon pepper 1/2 cup milk

1 tablespoon butter

2 tablespoons flour

Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together.

Cheese Sauce

1 tablespoon butter 1 1/2 tablespoons flour 1 cup milk

1/3 cup cheese cut fine

1/4 teaspoon salt

1/4 teaspoon mustard

1/4 teaspoon paprika

Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted.