This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
2 tablespoons flour 2 tablespoons butter 1 cup milk
1/2 teaspoon salt
1/8 teaspoon white pepper
Mix flour and butter together until no flour can be seen. Add milk slowly and stir over moderate fire until it thickens. Remove from the fire and add salt and pepper.
1 bay leaf
2 tablespoons flour
2 tablespoons butter or drippings
Cook tomatoes, onion, bay leaf and clove together for ten minutes; strain. Rub flour and butter or drippings together until smooth and add strained tomatoes. Cook over moderate fire until the sauce thickens.
2 tablespoons butter or drippings 1/2 slice onion
3 tablespoons flour
1 cup brown stock 1/4 teaspoon salt 1/8 teaspoon pepper
Cook onion in butter or drippings until slightly browned; remove onion and stir butter or drippings constantly until well browned; add flour mixed with seasoning, and brown the butter or drippings and flour; then add stock gradually.
Egg Sauce. To a pint, or two cups, of white sauce, add three hard - boiled eggs cut into slices or small dice, and, if liked, a tablespoon of chopped parsley.
Two tablespoons of butter or butter substitute, one tablespoon of chopped parsley, one tablespoon of lemon juice, half teaspoon of salt, half teaspoon of pepper.
Rub the butter or butter substitute to a cream; add salt, pepper and parsley chopped very fine; then the lemon-juice slowly. Spread it on broiled meat or fish; let the heat of the meat melt the sauce. The dish must not be put in the oven after the sauce is spread, or the parsley will lose its freshness and color. This sauce, which greatly improves as well as garnishes broiled meat, can be mixed and kept for some time in a cool place. Soften a little before using, so it will spread evenly, and be quickly melted by the hot meat or fish.
To a cup of Mayonnaise made with mustard, add one tablespoon of capers, three olives, and two gherkins, all chopped very fine. A good Tartare sauce can be made by using Tarragon vinegar and a little onion-juice when mixing the Mayonnaise, and adding parsley and capers, both chopped very fine, just before serving it.
Put two cups of sugar and a half cup of water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly without touching it for about 10 minutes, or until it is a clear syrup.