Plain Macedoine Meat Sauce

Sauce for reheating dark meats: Sweet corn, strained tomatoes, and clear soup in equal quantities form a basis for a brown sauce for reheating dark meats. Strain sauce before using, then cut into it hard-boiled eggs, as liked. Thicken the sauce as for creamed potatoes without butter.

Plain Tomato Sauce

One cup of strained tomato, one tablespoonful water, one tablespoonful flour. Stir the water and flour together, pour in the cold tomatoes, and cook four or five minutes.

Non-Butter Sauce for Escalloped Dishes

One cup of whole milk, one tablespoonful of flour, and one of water. Make sauce of these, and season to taste with salt and pepper.

Diced Chicken in Bisque Sauce

One-fourth cup of chicken or veal cut in small dice, one-eighth cup of cooked egg (left over in whatever manner cooked), cut equally fine, one-eighth of a cup of cooked rice. Pour over it enough "Non-Butter Sauce for Escalloped Dishes" to cover it, let boil, and serve on toast.

Brown Sauce

One pint of chicken or veal broth, one tablespoonful of butter, and two of flour. Melt the butter, add the flour, and stir until a good brown, but do not allow it to burn. Put four level tablespoonfuls of flour into a teacup, and add broth or water enough to make a thin batter. Mix the browned flour with this, and add to the boiling liquid. Rinse the saucepan, and add this liquid also. Stir until the flour is cooked and the liquid thickened. Season with salt and pepper, and add very little onion, if desired.

Cold Lemonade

Grate the yellow rind off one-half of a lemon, and pour a generous cup of boiling water over it. Let it stand while you squeeze the lemon, then add lemon juice and one-third cup of sugar, and set where it will become very cold before serving.

Cold Orangeade

To the juice of one sweet orange add half a teaspoonful of lemon juice, one and one-fourth tablespoonfuls of sugar, and two-thirds of a cup of water. Stir until sugar dissolves, strain, and make very cold before serving.

Cranberryade

Cook half a cup of cranberries in a generous cup of water until the skins break, mash the fruit, and strain through scalded cheesecloth. Do not squeeze, but simply allow to run through; add one teaspoonful of lemon juice and three and one-half tablespoonfuls of sugar. Make very cold, and serve.

Raspberryade

Half a cup of raspberry juice, one teaspoonful of lemon juice, half a cup of water, a generous half tablespoonful of sugar. Stir until sugar melts, and set away to cool.

Jelly-Flavored Ice Water

Into three-fourths of a cup of water made very cold (but never put ice into it) stir one teaspoonful of green grape, currant, barberry, or crabapple jelly. First mix the jelly with a little hot water, that it may not float about in lumps; add a very little lemon juice, if desired, and serve cold.