Tomato Sauce

1 1/2 cups strained, stewed tomato or 1/2 cup condensed tomato and one cup water

2 tablespoons butter 2 tablespoons flour 1 teaspoon salt

Heat the tomato. Rub the flour and butter together. Pour over this the hot, but not boiling, tomato, slowly stirring. Let come to the boiling point, and cook until there is no raw taste of starch. A little onion or celery salt may be added if desired.

English Mushroom Sauce

2 tablespoons chopped onion 1/3 cup strained stewed tomato 1 teaspoon salt

2 tablespoons butter 1/2 cup mushrooms 1 1/2 cups brown sauce

Cook the onion and butter fifteen to twenty minutes in a double boiler. Add the tomato and other seasonings. Chop the mushrooms, and add; then stir in the brown sauce. Reheat, and serve.

Drawn Butter Sauce

1/3 or 1/2 cup butter

1/4 cup flour

1 tablespoon lemon juice

1 pint boiling water

1 tablespoon chopped parsley

1/2 teaspoon salt

Prepare as a white sauce.

Hollandaise Sauce

1 tablespoon flour 4 tablespoons butter

1 tablespoon of cream Salt, pepper

1 tablespoon lemon juice

Put the butter in a saucepan, when it is melted add the flour and mix well. Add one gill of milk and one gill of water gradually, stir over the fire until it is boiling. Cook for ten minutes, then add the cream, lemon juice and seasoning. It should have the consistency of thick cream. Three tablespoons of oil and one of vinegar may be used if desired.

Buttermilk Cream

By controlling the temperature in heating the buttermilk, and not allowing it to go above 100 degrees F., a compound is made which, after draining, has the consistency of a very thick cream. It is claimed by the experiment station investigators that this cream is suitable for eating on bread in place of butter.

Devonshire Cream

Devonshire cream somewhat resembles sweet cream in flavor and consistency. It is very much liked in England, where it is commonly eaten with fresh or preserved fruit, but is not so well known in America.

To make Devonshire cream, allow a pan of whole milk to stand for twenty-four hours in a cool place or for twelve hours in a warmer place. Place the pan on the cooler part of the stove, and heat until the milk is very hot, but not to the boiling point. If heated too much, a thick skin will form on the surface. The more slowly the milk is heated, the better. Having been heated, the milk should be kept in a cool place for twenty-four hours, and then skimmed. The thick cream obtained has a characteristic flavor and texture.

Cheese Sauce No. 1

1 cup of milk

2 tablespoons flour

1 ounce of cheese - 1/4 cup of grated cheese

Salt and pepper

Thicken the milk with the flour, and just before serving, add the cheese, stirring until it is melted.

This sauce is suitable to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder.