Cheese Sauce No. 2

Same as Cheese Sauce No. 1 except that the cheese is increased from one to two ounces. This sauce is suitable for using with macaroni or rice, or for baking with crackers soaked in milk.

Cheese Sauce No. 3

Same as Cheese Sauce No. 1, except that two cups of grated cheese or eight ounces, are used. This may be used upon toast as a substitute for Welsh rarebit.

Cheese Sauce No. 4

Same as Cheese Sauce No. 2, save that two tablespoons of melted butter are mixed with the flour before the latter is put into the milk. This sauce is therefore very rich in fat, and has only a mild flavor of cheese.

Neufchatel Sauce

Take half a Neufchatel cheese and mix it with olive oil. Mix the other half with lemon juice and then add together and season with paprika and salt. Pour in sherry wine until it is the consistency of thick cream and blend thoroughly. Any soft cream cheese may be used instead of Neufchatel and the flavor varied by using brandy, rum or kirsch.

Bread Sauce

1 cup bread crumbs 1 teaspoon butter 6 pepper corns

1/2 pint milk 1 small onion Salt, paprika

Put the milk and an equal quantity of water in a saucepan with the onion, butter, salt and pepper corns, and cook for about fifteen minutes. Strain, add the bread crumbs and simmer for another fifteen minutes. If too thick add milk to make it the proper consistency. See that it is well seasoned.

Maltre D'Hotel Butter

Cream some butter; season with salt, cayenne, lemon juice, and pepper.

Add finely minced parsley or chopped olives and put in the oven a minute until the butter is melted.

Hard Sauce

1/3 cup butter

2 tablespoons sherry or

1 cup powdered sugar 1/4 teaspoon nutmeg

Cream the butter; add the sugar. Continue beating until smooth and creamy. Add flavoring, and stir again. Put on serving dish and place near ice.

Cocoanut Sauce

1 pint milk

1/2 cup shredded cocoanut

1 1/2 tablespoons cornstarch 1/2 cup sugar

Braid the cornstarch with a little of the cold milk. Steep the cocoanut in the remainder of the milk in the double boiler for one-half hour. Strain out the cocoanut, add the sugar, heat to boiling, and stir in the braided cornstarch with this mixture. When thickened, remove from fire, and add one tablespoon sherry, beating continuously. If grated cocoa-nut is used the sauce need not be strained.

To Whip Cream

1 pint whipped cream

1 1/2 tablespoons sugar

1/2 teaspoon flavoring

Chill the cream by placing in the inner portion of a double boiler and surround with chipped ice to which a little salt has been added. By chilling the cream a lighter cream may be used than otherwise. When thoroughly chilled, add the sugar and flavoring. Beat with a Dover egg beater until light and foamy. Remove the foamy portion. Place in a strainer over a receptacle and allow to drain. Repeat this process until all the cream has been used.

Whipped cream is one of the most easily digested forms of fat.

Mock Whipped Cream

1 cup milk

1 teaspoon flour

2 tablespoons sugar 1/2 teaspoon vanilla

Mix the flour, sugar and salt, with a little cold milk, together. Pour over this the hot milk, and cook until thickened. Beat for a minute or two, then cool, and flavor with vanilla.

Vanilla Sauce

3 tablespoons flour 3 tablespoons butter

1 cup water 1/2 cup sugar

I teaspoon vanilla

Mix the sugar and flour together. Add the boiling water slowly, stirring constantly. Cook twenty minutes, frequently stirring. Add the butter just before taking from the stove. Cool, and add vanilla.

Maple Sauce

1 cup maple syrup 1 cup water

1 tablespoon cornstarch

2 tablespoons butter

Moisten the cornstarch with a little of the cold water.

Heat the remainder of the water, and the syrup to boiling, stir in the braided cornstarch, and cook five to ten minutes. Add the butter, and serve hot as a dressing on hot puddings.

Raspberry Sauce

1 1/2 cups raspberry juice

2 tablespoons cornstarch

1 1/2 tablespoons water

Heat the juice from the canned berries, and add the cornstarch moistened with the water, stirring meanwhile. When thickened, cook fifteen to twenty minutes, in a double boiler. If the fruit juice is not sufficiently sweetened, add sugar.

Lemon Sauce

1 pint boiling water 1 cup sugar

1 lemon - juice and rind 3 tablespoons flour

2 tablespoons butter

Braid the flour with cold water, and add to the boiling water. Cook twenty minutes in a double boiler. Cream the butter and sugar, and add the lemon juice. Pour the hot liquid over this, stir, and cool.

Wine Sauce

Make same as Lemon Sauce, using two tablespoons sherry in place of lemon juice.