Brown Sauce

Three table-spoonfuls of butter.

Two table-spoonfuls of flour.

Two table-spoonfuls of chopped onion.

One table-spoonful of chopped carrot.

One table-spoonful of lemon juice.

One pint of stock or water.

One clove.

One tea-spoonful of salt.

One-quarter tea-spoonful of pepper.

Cook the vegetables in the butter very slowly for half an hour; then place them on a hot part of the range and cook until slightly browned, stirring all the time the browning is going on. Add the flour, and stir until that also is brown. Draw the pan back, and when its contents are slightly cooled, add the stock and stir until the whole is well mixed, adding the clove, salt and pepper. Set the pan back where the sauce will gently simmer for twenty minutes. Strain, skim off the fat that comes to the top, add the lemon juice, and serve. Pork "drippings," or fat that is clear may take the place of butter, with good results, two table-spoonfuls being used instead of three.

White Sauce

Three table-spoonfuls of butter. One table-spoonful of chopped onion. Two table-spoonfuls of chopped celery. One table-spoonful of chopped carrot. Three table-spoonfuls of flour. One pint of stock. One-half cupful of cream or milk. Salt and pepper to taste.

Simmer the vegetables in the butter very gently for ten minutes, being careful not to brown them. Then add the flour, and stir until smooth and frothy. Cool slightly, and add the stock. When all is smooth, add the salt and pepper, and boil for five minutes ; then put in the cream. Let the sauce boil up once, and strain. This is a fine sauce in which to heat cold fish.

Cream Sauce

Three table-spoonfuls of butter: Two table-spoonfuls of flour.

One pint of milk. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of chopped parsley.

Place the butter in a small stew-pan, and when it is hot, add the iiour. Stir well until smooth and frothy. Draw the pan back, and gradually add the milk. Place it again on the hot part of the range, and when the sauce boils, add the salt and pepper. Simmer for three minutes, add the parsley, and serve. A few drops of onion juice will improve the flavor, if onion is liked.

Tomato Sauce

One pint of tomato.

One table-spoonful of butter.

One table-spoonful of flour.

One small onion.

One bay-leaf.

One sprig of parsley.

One blade of mace.

Salt and pepper to taste.

Place the tomato, onion, bay-leaf, parsley and mace in a stew-pan together, and simmer gently for ten minutes; then strain through a wire sieve, pulping through all the tomato but the skin and seeds. Rinse out the stew-pan, and when it is dry put in the butter. As soon as the butter is hot, add the flour, and cook two minutes. Add to this the strained tomato, pouring it in gradually. When all is well mixed, place the sauce on a hot part of the range ; boil up once, add the salt and pepper, and serve.