Once a week in winter and twice a week in summer you should make your gravy and sauce stock; and for this you should save every bone, cooked or uncooked, of beef, mutton, veal, ham, poultry and game, the green tops of celery and all juices left in the bottom of the dish from steaks or roasts. Keep them in a stone jar in a cold place until wanted. An economical housekeeper has always on hand a good supply of this stock without the outlay of a single cent. It should be made on ironing or baking day, thereby saving the use of any extra fuel. This stock could be used for soups, but is never perfectly clear and is not so nutritious as stock made from the shin of beef.

The preparation of sauces and gravies is of the greatest importance, and in nothing does the talent of a cook more display itself. All ingredients used should harmonize and blend perfectly, and you must bear in mind that water is no substitute for stock. Many cooks fail in the thickening of sauces. The butter and flour should be well rubbed and cooked together before adding the liquid to prevent the sauce from having a floury, uncooked taste. The Drawn Butter sauce, simple as it is, is seldom properly prepared.

The common practice of wetting the flour and then stirring it into the gravy is objectionable, as in this way the flour does not hold the fat in suspension, and it therefore invariably floats.

All sauces must be stirred continually while on the fire, and seasoned carefully, so that each sauce may have its own individual flavor.

Spare the cayenne; remember it destroys every other flavor as well as your own taste.

"For palates grown callous almost to disease, Who peppers the highest is surest to please."

- Goldsmith.

Stock For Sauces And Gravies

Place in a soup kettle all the fresh bones taken from your roasts and steaks, cooked or uncooked, bones of mutton, lamb, veal, beef or poultry; also, the trimmings of same if fresh, allowing one quart of cold water to every pound of bones and meat. Boil and skim same as Soup Stock; add the same vegetables and seasoning.

This stock is excellent for sauces and gravies in the place of water, but does not make a good soup stock.

Allemande Sauce

1 tablespoonful of butter 6 mushrooms, chopped fine Yolks of three eggs 1/2 teaspoonful of onion juice 1/4 teaspoonful of white pepper

1 tablespoonful of flour 1/2 pint of white stock 1/4 teaspoonful of grated nutmeg 1/2 teaspoonful of salt

Melt the butter, but do not brown it; then add the flour, mix well; add the stock, stir continually until it boils; add the mushrooms, simmer one minute. Take from the fire, add the beaten yolks, salt, pepper, nutmeg and onion juice. This is a nice sauce for boiled or baked fish. Do not boil after adding the eggs.

Anchovy Sauce

Make a Maitre d' Hotel Sauce, then add to it three table-spoonfuls of anchovy paste.

The paste may be purchased from your grocer in bottles ready for use.

This is a nice sauce for fried fish