White Sauce

2 tbsp. butter.

2 tbsp. flour.

1 c. milk.

1/4 tsp. salt.

1/4 tsp. white pepper.

Cream Sauce

Use cream instead of milk and from one two table-spoonfuls of flour, according to the thickness of the cream; otherwise, the same as white sauce.

Thick White Sauce

(For Croquettes And Similar Mixtures.)

Three tablespoonfuls of butter, one-third a cup of flour, one cup of milk, or white stock, or cream and white stock combined. Use the same quantity of condiments and prepare as white sauce.

Veloute Sauce

Same as white sauce, with white stock, preferably chicken, flavored with onion, celery and carrot.

Bechamel Sauce

Make a velouté sauce, using equal quantities of chicken stock and cream for liquid. If the chicken stock has not been flavored with vegetables, etc., fry a generous tablespoonful of vegetables, carrot, onion, parsley, etc., in the butter before adding the flour; do not, however, allow them to color; strain before serving.

Horseradish Sauce

To a cup of velouté sauce add one-fourth a cup of hot cream and one-third a cup of fresh-grated horseradish; let heat without boiling. Serve with fish.

Horseradish Sauce (Hot, for Beef).

4 tbsp. grated horseradish.

4 tbsp. powdered cracker.

1/2 c. cream.

1 tsp. powdered sugar.

1 tsp. salt.

1/2 saltsp. pepper.

1 tsp. mustard.

2 tbsp. vinegar.

Mix, and heat over hot water.

Horseradish Sauce (Cold).

Cream one-fourth of a cup of butter till very light; add two tablespoonfuls of grated horseradish, one tablespoonful of very thick cream, and half a teaspoonful of Tarragon vinegar. Keep it on the ice till thick and cold.

Olive Sauce (for Roast Duck).

(Mrs. Hill.)

Cover a dozen olives with boiling water and let stand half an hour on the back of the range. Pare them round and round and remove the stone; add to a pint of brown sauce, then let simmer five or six minutes.

Sauce Piquante (for Boiled Beef)

(Mrs. Hill.)

2 tbsp. chopped shallot or very mild onion.

2 tbsp. fine-chopped parsley.

1/4 c. butter.

1/3 c. flour.

4 tbsp. vinegar.

2 c. brown stock.

Cayenne to taste.

Cook the shallot with the butter and vinegar until the butter looks clear and brown, when the shallot will have absorbed the vinegar. Then add the flour and pepper, salt, if needed, and let cook until brown; add the stock gradually and, just before serving, the parsley and gherkins.

Brown Sauce

1 pt. hot stock.

2 tbsp. minced onion. 2 tbsp. butter.

2 heaping tbsp. flour. 1/2 tsp. salt. 1/2 saltsp. pepper. 1 tbsp. lemon juice. Caramel enough to color.

Mince the onion and fry it in the butter five minutes. Be careful not to burn it. When the butter is brown, add the dry flour and stir well. Add the hot stock, a little at a time, and stir rapidly as it thickens, until perfectly smooth. Add the salt and pepper, using more if high seasoning be desired. Simmer five minutes, and strain to remove the onion.

The stock for brown sauces may be made from bones and remnants of any kind of meat, by soaking them in cold water, and boiling until the nutriment is extracted. The onion may be omitted if the flavor be not desired; but the sauce is better with it if it be not burned.

Tomato Sauce (for Chops or Fish)

1/2 can tomatoes.

1 c. water.

2 cloves.

2 allspice berries. 2 peppercorns.

1 tsp. mixed herbs.

2 sprigs parsley.

1 tbsp. chopped onion.

1 tbsp. butter.

1 heaping tbsp. cornstarch.

1/2 tsp. salt.

1/2 saltsp. pepper.

Put the tomato, water, spices, herbs and parsley on to boil in a granite saucepan. Fry the onion in the butter till yellow, add the cornstarch, and stir all into the tomato. Simmer 10 minutes; add the salt and pepper, and a little cayenne pepper, and strain the sauce over boiled meat or fish.

Sauce Tartar (for Fish or Meat Substitute)

1 tsp. mustard.

1/2 saltsp. pepper.

1 tsp. powdered sugar.

1 saltsp. salt.

Few drops onion juice.

Yolks 2 raw eggs.

1/2 c. oil.

3 tbsp. vinegar.

1 tbsp. chopped olives.

1 tbsp. chopped capers.

1 tbsp. chopped cucumber pickles.

1 tbsp. chopped parsley.

Mix in the order given; add the yolks, and stir well; add the oil slowly, then the vinegar and chopped ingredients. This will keep for several weeks.

Mint Sauce

1 bunch mint.

1/4 c. boiling water.

2 tbsp. sugar.

1/4 tsp. salt.

The juice of one lemon or

4 tbsp. vinegar.

A few gr. cayenne.

1/4 tsp. salt.

Chop the leaves from the bunch of mint very fine; pour over the water, add the sugar, cover closely and let stand in a cool place half an hour; then add the lemon juice or vinegar. If lemon juice is used, omit half of the sugar.

Tarter Sauce (serve with Fish or Meat Croquettes)

To one cup of mayonnaise dressing add six olives, cut very fine; two small cucumber pickles, chopped fine, and one teaspoonful of chopped parsley, and a little grated onion.

Cucumber Sauce (served with Fish or Meat Croquettes)

Grate one medium-sized cucumber and drain well, and add to one cup of whipped cream; add little salt and paprika, chopped parsley and olives, if so desired.