Brown Sauce

2 tablespoonfuls of butter.

3 tablespoonfuls of flour. 2 slices of onion.

2 teaspoonf uls lemon juice.

2 cups of stock.

Salt and pepper to taste.

Melt the butter in a sauce pan. When hot, add the onion and brown slightly, then add the flour and gradually the stock. Cook ten minutes, add the lemon juice, salt and pepper. Strain, reheat and serve. Stock for brown sauces can be made from any kind of meat and bones with the soup stock seasonings, first soaking the bones and meat in cold water for one hour. The different flavors and seasonings added to the brown sauce make a great variety of sauces.

Brown Mushroom Sauce

To one cup of brown sauce add one-half cup of mushrooms.

Sauce Poinade

To one cup of brown stock add one teaspoonful mixed herbs, parsley, bay leaf, thyme, one clove. Cook fifteen minutes, strain, reheat with one-half cup of claret. Make the sauce a little thicker than brown sauce to start with, as the claret will dilute it.

Brown Sauce Piquante

To one cup of brown sauce add one teaspoonful each of chopped pickles, capers and olives, having the spoons rounding full.

Robert Sauce

To one cup of stock, add one teaspoonful made mustard and two of tarragon vinegar.

Currant Jelly Sauce (For Mutton And Game)

One cup of brown sauce, one-half cup of currant jelly. Heat both together and serve.

Olive Sauce (For Roast Duck)

Soak one-half cup of olives in cold water for thirty minutes to extract the salt. Half of them chop fine and the remainder pare round and round as you would an apple. Add to one cup of brown sauce. Simmer for ten minutes.

Flemish Sauce

One cup brown sauce, one-half cup of carrots that have been cut in dice and boiled, one tablespoonful each of green peas, chopped pickles and grated horseradish, a teaspoonful of finely chopped chives or a few drops of onion juice.

Spanish Sauce

Cook in two tablespoonfuls of butter, two table-spoonfuls of finely chopped peppers and a teaspoonful of finely chopped onion. Cook in one cup of brown sauce, one-half cup of stewed tomatoes for ten minutes. Strain and add slowly to the butter and peppers, with a tablespoonful each of capers and mushrooms.

Tomato Sauce (No. 1)

Cook one cup of tomato and slice of onion ten minutes, mash through a strainer and add to one cup of brown sauce with a half teaspoonful of sugar. Salt and pepper to taste, making the brown sauce a little thicker.

Tomato Sauce (No. 2 - Good For Macaroni)

One cup and a half of tomato, two slices of onion, five peppercorns, one-half teaspoonful salt, one clove and a teaspoonful of sugar. Cook all together with one-fourth cup of water for twenty minutes. Mash through a strainer and add it to two tablespoonfuls of flour that has been stirred into two of melted butter. Cook ten minutes.

Chestnut Sauce (For Roast Turkey)

Cut a cross in the shell of one pint of large chestnuts. Cook in a hot oven until the shells break open, then remove the shell and skin at once. Cook them in boiling salted water till very tender. Mash fine, either with a masher or potato ricer. Add to the turkey gravy made from the drippings of the pan. The chestnuts may be added to a cream or poulette sauce and served with boiled fowl.

Port Wine Sauce (For Venison)

One cup of brown sauce, one-half cup port wine, one-half cup of currant or grape jelly, one teaspoon-ful lemon juice, salt and paprica. Cook all together for ten minutes.

Giblet Sauce (Roast Poultry)

Put the giblets on to cook in warm salted water. When tender, chop very fine. Put in a saucepan three tablespoonfuls of the drippings from the poultry, stir into it two tablespoonfuls of flour. When foamy add one cup of the liquid the giblets were cooked in. Simmer for ten minutes, then add the giblets, heat and serve.

Cranberry Sauce (Mrs. Lincoln)

Put three pints of washed cranberries in a granite sauce pan; on top of them put three cups of granulated sugar and one cup and a half of water. After they begin to boil cook fifteen minutes, closely covered, and do not stir. Remove the scum. Serve as a sauce, or mash through a strainer and they will jell.

Apple Sauce (Roast Pork)

Pare, quarter and core six large, tart apples. Put on to cook in a granite sauce pan with one cup of sugar and one of water. Cook till soft, remove before they lose their shape. Flavor with a little lemon juice or nutmeg, if liked.

Cheese Sauce

Melt two tablespoonfuls of butter, stir into it two of flour, one-fourth teaspoonful of salt, and a little paprica, then gradually add one cup of hot milk, stirring. Cook over hot water for ten minutes, then stir in one-fourth cup of grated cheese and serve as soon as melted.