It is very easy to make good sauces if the proper care is taken at the beginning by first melting the butter and stirring the flour into it, thus forming the roux - or thickening. For white sauces the flour is not changed. For brown sauces the flour is cooked in the oven until brown. Sauces are a great improvement to the dishes they accompany, especially so to made-over dishes. Save every scrap of meat and bone. It takes a very little to make the stock for a sauce. The flavor of vegetables can be obtained by sauteing them in butter before the flour is added. White sauces should be cooked in a double boiler to prevent the milk from burning. A sauce that is made by melting the butter, then stirring into it the flour, and gradually the liquid, cannot help being a smooth sauce, if quickly stirred. It is safer to strain all sauces before serving. If you do not have stock on hand beef extract can be used in place. In that case saute the vegetables first in the butter.

Drawn Butter Sauce (For Fish)

2 cups boiling water or white stock. 1/2 cup butter.

3 tablespoonfuls flour. 1/2 teaspoonful salt. Speck of pepper.

Melt the butter, and when bubbling stir in the flour, salt and pepper, gradually stir in the water, or stock. Cook ten minutes.

Caper Sauce (To Serve With Boiled Mutton)

Make the same as drawn butter sauce, using the liquid the mutton was boiled in instead of water. Add two tablespoonfuls of capers.

White Or Cream Sauce

2 cups of milk, cream or white stock. 4 tablespoonfuls of butter.

4 tablespoonfuls of flour. 1/2 teaspoonful salt. Speck of pepper.

Scald the milk in a double boiler. Melt the butter in a sauce pan, stir the flour into it, also seasonings ; when smooth, stir it gradually into the hot milk. Cook ten minutes, stirring frequently. This sauce, when made partly of cream, can be used for creamed toast

Shrimp Sauce (For Fish)

Add one cup of shrimps that have been cut in small pieces, to a white sauce, two teaspoonfuls of lemon juice and a little paprica or red pepper. Cook ten minutes after the shrimps have been added.

Egg Sauce (For Boiled Fish)

Cut two hard-boiled eggs in slices or cubes, add to a white sauce; add a teaspoonful of chopped parsley, if cared for.

Lobster Sauce (For Fish)

One cup of lobster cut in dice, added to a white sauce, one tablespoonful lemon juice, the dried and powdered coral.

Oyster Sauce (Boiled Fish Or Fowl)

Cook the oysters in their own liquors till the edges curl. Make a white sauce, using half the liquor the oysters were cooked in, and half cream. Add the oysters and a little paprica. Serve as soon as the oysters are added.

Celery Sauce

Cut the celery in one-half inch pieces. Cook till tender in boiling salted water, let the water cook down to one-half cup, make a white sauce with the celery water and cream, add the celery, reheat.