Epicurean cooks,

Sharpen with cloyless sauce his appetite.


Brown Sauce

Chop an onion and fry it in butter in a small saucepan, and then stir in a dessertspoon of white flour, letting the mixture brown. Add pepper and salt to taste, and boiling or potato water until the proper thickness is obtained, letting it boil for several minutes so there will be no raw taste to the flour.

White Sauce

4 tablespoons butter 4 tablespoons flour

2 cups milk 1 teaspoon salt

Heat the milk in a double boiler, but do not let it reach the scalding point. Rub butter, flour and salt together until smooth, then slowly pour over them the hot milk. Stir until smooth and thickened, cooking thoroughly until there is no raw taste.

Thin White Sauce

2 tablespoons butter 2 tablespoons flour

2 cups milk 1 teaspoon salt

Put together the same as white sauce. Add one tablespoon of capers for caper sauce.

Sauce For Vegetables

3 tablespoons butter 3 tablespoons flour 1 cup milk

I cup liquid in which the vegetable is cooked I teaspoon salt

Put together as for white sauce. Milk may be used instead of the liquid in which the vegetable is cooked if desired.

Bechamel Sauce

1 pint milk

4 tablespoons butter

4 tablespoons flour

2 tablespoons chopped onions 2/3 cup chopped celery 1 1/2 teaspoons salt

Add the chopped celery and the onion to the milk, and heat in a double boiler. Rub the flour and butter together, and add the hot liquid slowly. Return to the double boiler, and cook fifteen to twenty minutes. Add the salt just before serving.

Cream Sauce

1/3 pint cream 2/3 pint milk

I teaspoon salt 4 tablespoons flour

Heat the milk and cream to scalding in a double boiler. Moisten the flour with a little cold milk, and add to the hot milk and cream, stirring meanwhile. Cook thoroughly, and add salt.

Thin cream sauce is made by using one-half the amount of flour.

Celery Sauce

2 cups chopped celery 2 cups water 1/2 teaspoon salt

1 cup milk

1 1/2 tablespoons butter

1 1/2 tablespoons flour

Cook the celery in the water with the salt. When perfectly tender, and the water reduced about half, press it through a colander, add the milk, and reheat. Rub the butter and flour together, and pour over it a little of the hot milk and celery, stirring constantly. Then turn it into the hot liquid, and stir until thickened and thoroughly cooked.

All flour sauces should be of the consistency of rich cream. Thick, pasty sauces are unpalatable and indigestible.

Cream Tomato Sauce

2 cups milk

6 tablespoons flour

6 tablespoons butter

1 teaspoon salt

1 cup strained tomato or 1/3 cup condensed tomato with

2/3 cup water

Make a white sauce of the milk, flour and butter. Heat the strained, stewed tomato, and add gradually to the white sauce. Add the salt, and serve at once.