White Sauce

Cook together one tablespoonful of butter and one of flour; add one cupful of rich milk; stir until smooth; season with pepper and salt.

Brown Sauce

Cook one tablespoonful of butter until it browns; add two table-spoonfuls of flour and cook together until a dark brown; add one cupful of soup stock and stir until it thickens; season with pepper and salt.

Horseradish Sauce

Two tablespoontuls of butter, One tablespoonful of flour, Two cupfuls of stock, Pepper and salt to taste,

Four tablespoonfuls of horseradish. One tablespoonful of chopped parsley. Juice of one lemon. One tablespoonful of sugar.

Cook the butter and flour together; add the stock and stir until it boils; add the horseradish, sugar, pepper and salt; let it boil for one minute; remove from the fire and add lemon juice and parsley. This is a nice sauce for roast veal.

Mushroom Sauce

Four tablespoonfuls of butter, Two tablespoonfuls of flour, Two cupfuls of stock.

One can of mushrooms. Pepper and salt.

Cook the butter and flour together until a dark brown; add the stock and stir until it boils, then add the liquor from the mushrooms and let the mush rooms simmer five minutes; season and serve. This is to be served with roast or braised beef.

Beurre Noir

Two tablespoonfuls of butter, One tablespoonful of vinegar, One-half teaspoonful of salt,

One tablespoonful of minced parsley, One teaspoonful of lemon juice, One-quarter teaspoonful of pepper.

Cook the butter in a saucepan until it boils: add the parsley and then the other ingredients and boil up once. This sauce is to be poured over fried or boiled fish before sending to the table.

Tomato Sauce

One tablespoonful of butter, One cupful of stewed and strained tomatoes.

One tablespoonful of flour,

One tablespoonful minced onion.

Salt and pepper.

Fry the onion in the butter until a light brown; add the flour and cook together, then the tomatoes, and stir until thickened; season with pepper and salt.

Hollandaise Sauce

One-half cupful of butter,

Yolk of two eggs,

One-half cupful of boiling water.

Juice of half a lemon. Few grains of cayenne.

Cream the butter; add the eggs and cream together; add seasonings, and then the boiling water: cook in double boiler until creamy, then add lemon juice.

Butter Sauce

Two cupfuls of boiling wain-. One-half cupful of butter, Dash of cayenne.

Two tablespoonfuls of flour,

One tablespoonful of lemon juice.

Cream the butter, add the flour and beat together; add gradually the boiling water, stirring constantly; let come to a boil; add lemon juice and pepper, and serve.

Bechamel Sauce

One tablespoonful of butter,

One tablespoonful of flour,

One cupful of rich milk or cream,

One cupful of white stock-chicken or veal, One-half of small onion.

Put the onion sliced into the milk and heat in double boiler; cook the butter and flour together; add the stock, stirring it until it thickens; remove the onion and add the milk; season with salt and pepper.

A richer sauce is made by beating the yolks of two eggs and pouring the hot sauce into them just before serving.

Oyster Sauce

One-third of a cupful of butter. One tablespoonful of flour. One pint of oysters,

Juice of half a lemon, Pepper and salt and a dash of cayenne.

Cream the butter; add the flour and beat together; cook the oysters in their own liquor until they boil; skim out the oysters and add enough water to the liquor to make one pint; add to the butter and flour and cook until it thickens, then add the oysters and seasonings.

Tartar Sauce (Hot)

Three tablespoonfuls of butter, One tablespoonful of vinegar, One teaspoonful of lemon juice,

One tablespoonful of Worcestershire sauce. One-fourth teaspoonful of salt.

Brown the butter; heat the vinegar. Worcestershire sauce, lemon juice and salt; add to the browned butter, and serve hot with broiled fish.

Sauce Tartare

To one pint of mayonnaise dressing add one teaspoonful each of chopped pickles, capers, olives, parsley and onion juice; season with one-half teaspoonful of mustard, one teaspoonful of salt, one fourth of a saltspoonful of pepper and a dash of cayenne; serve with fried or broiled fish or fish balls.

Champagne Sauce

Two tablespoonfuls of butter, One cupful of rich stock, Pepper and salt.

One tablespoonful of flour. One-half cupful of champagne or white wine.

Cook the butter and flour together until a dark brown; add the stock and stir until smooth; season with salt and pepper; remove from the fire, and add the champagne or wine.

Maitre D' Hotel Sauce

Two tablespoonfuls of butter, One-half teaspoonful of salt. One-half saltspoonful of white pepper,

One tablespoonful of lemon juice, One tablespoonful of minced parsley.

Cream the butter; add the salt, pepper, parsley and, lastly, gradually add the lemon juice.

Mint Sauce (For Lamb)

One cupful of chopped mint, Three tablespoonfuls of sugar,

One-half cupful of vinegar.

Use only leaves and tender sprigs of fresh mint; chop, mix ingredients and let stand an hour before serving.