White Sauce

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.

Tomato Sauce

1/2 can tomatoes or canned tomato pulp 1 slice onion

1 bay leaf

1 clove

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.

Brown Sauce

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.

Bechamel Sauce

Make a white sauce according to directions given. Add a cup of stock or half stock and half milk. A slice of onion, carrot and turnip should be fried in the butter before the flour is added.

Drawn Butter

Beat one cup of butter or butter substitute and two spoons of flour to a cream; pour over this one pint of boiling water; set on fire and let it come to a boil, but do not boil. Serve immediately.

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.

Maitre D'Hotel Sauce

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.

Tartare Sauce

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.

Sugar Syrup

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.