White Or Cream Sauce

Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add 1/2 teaspoon salt and 1/4 teaspoon white pepper, then gradually 1 cup milk. Stir until smoothly thickened and simmer for 3 minutes.

One-half cup of veal or chicken stock and 1/2 cup milk may be used to make above, if desired.

Brown Sauce

In saucepan brown 1 tablespoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste; simmer 5 minutes.

Drawn Butter Sauce

One-third cup butter, 2 tablespoons flour, 1 cup water. Melt 1/2 the butter and rub into flour until smooth and add water, pepper and salt. When cooked add rest of butter.

Mrs. J. E. Warren.

To the white and drawn butter sauces add:

For Cucumber Sauce: 1/4 cup of chopped cucumber pickles. Used for fish or boiled lamb.

For Egg Sauce: Two hard boiled eggs, cut in slices. For boiled fish.

For Caper Sauce: One-half cup capers. Used for boiled lamb.

For Parsley Sauce: As much parsley as you desire, chopped fine.

For Lemon Sauce: The juice of 1 lemon.

Mrs. J. E. Warren.

Bread Sauce

One quart milk, 1 small loaf baker's bread, 1 good sized onion, butter size of an egg, salt and pepper.

Cut the onion up fine, add to milk and heat in double boiler until scalding hot; add butter, salt and pepper. Cut the crusts from bread and crumb the loaf in the milk until it makes a thick sauce. This sauce is for chicken or turkey.

Mrs. C. P. Savigny.

Mint Sauce

Eight tablespoons sugar, 6 tablespoons vinegar, 5 tablespoons chopped mint; salt. Mix and let stand 3 or 4 hours, and serve with roast lamb. Mrs. E. I. Chase.