Pour one cup of sweet milk into a saucepan, and let come to the boiling point. Put two level tablespoonfuls of flour into a bowl or teacup, and add a little less amount of water (cold). Stir until smooth, and add to the hot milk. Let boil a few minutes, and season with salt and pepper, add one heaping teaspoonful of parsley, stir up, pour over the carrots, and serve.
Sauce No. 1: Put one cup of milk over the fire to heat. Measure two level tablespoonfuls of flour and one of water. Stir until thoroughly mixed, pour the hot milk over the flour mixture and cook. Season with salt and pepper.
Sauce No. 2: If there is not, liquid enough to make the sauce, put in enough rich milk to make the required amount, thicken as before, season, and serve.
Sauce No. 3: Put in enough beef broth to make the required amount of liquid, thicken in the same way as above, put one tablespoonful of vinegar to each cup of liquid, season, and serve. If the vinegar is very sharp, use less.
Put into a saucepan one cup of milk. Heat to the boiling point, and add two level tablespoonfuls of flour and a little less of water, mixed smoothly. Let cook until it thickens and ceases to taste of raw flour, season with salt and pepper, pour over the cabbage, and serve.
Some find the cabbage more palatable by removing as much water as possible before pouring the sauce over it. Cabbage may be served with Hollandaise Sauce.
Pour one cup of White Sauce Without Butter, boiling hot, over a beaten egg, pouring slowly and beating rapidly; add one tablespoonful of vinegar or lemon juice. Put over the fire, and heat until the egg cooks a little, but do not allow it to curdle. Season and serve.
Stir together, until well mixed, one tablespoonful each of water and flour; add one cup of thin cream, and bring to the boiling point. While boiling, stir in the well-beaten yolks of three eggs, in which has been put one tablespoonful of vinegar or lemon juice; add egg slowly, and continue cooking after egg is in about one minute. Remove from fire, add the seasoning and the egg whites, beaten stiff.
Scrub with a vegetable brush to remove all dirt from the creases. Cut in half-inch lengths, and cook in a little boiling salted water. When tender, serve with White Sauce Without Butter, same as for carrots, except leave parsley out.
Peel the onions and put to cook in a small quantity of water (boiling and salted) until tender, then serve with White Sauce, same as for carrots.
Lay ripe tomatoes in a pan, stem side up, and cover with boiling water; let stand an instant, drain off the hot water, and put cold water on them.- Remove the skins, take out the cores, cut the tomatoes in pieces, and put to cook in a granite ware or porcelain kettle, and cook until well done. Season with salt, pepper, and butter, and add bread crumbs.
Or make Sauce No. 1, as for carrots, and mix with bread crusts cut in dice. Thicken the tomato by first putting a little of the tomato into the sauce, then pouring this into the kettle of tomatoes, stir well together, and serve.