Walnut Gravy

Ground walnuts, 1 cup.

Milk, 1 cup.


Water, 2 cups.

Salt to taste.

Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with a little flour thickening, and salt to taste.

Parsley Sauce

Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce.

Brown Sauce

Vegetable stock, 2 cups. Browned flour, 2 tablespoonfuls. Strained tomatoes, . cup.

Heat the stock to boiling, add the hot tomato, and thicken with browned flour.

Cream Sauce

Cream, cup.

Flour, 1 heaped tablespoonful.

Milk, 2 cups.

Mix the flour to a smooth cream in a little milk, boil the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired, the beaten yolks of one or two eggs may be added.

Egg Sauce

Cream sauce, 1 pint. Egg, 1.

Beat the egg and add to the cream sauce, mixing thoroughly.

Bread Sauce

Stale bread crumbs, 1 cup. Chopped onion, 1. Butter, 1 large teaspoonful. Vegetable stock, 1 cup. Mace, teaspoonful.

Rub the bread crumbs through a sieve and add the onion and mace. Boil for a few minutes in the vegetable stock, add the butter, and serve.

Hard Sauce

Butter, pound. Powdered sugar, I pound. Nutmeg to suit.

Beat the butter and sugar together until white and creamy, then add the nutmeg.

Golden Sauce


Sugar, 1 cup.

Butter, 1 rounding tablespoonful.

Egg yolks, 2.

Corn starch, I tablespoonful.

Water, 2 cups.

Break the nutmeg into pieces and put in a saucepan with the water, boil, and add the corn starch mixed (sifted) with the sugar. Stir over the fire until the corn starch is cooked, then add the butter. Beat the yolks with one tablespoonful of the sauce, then stir quickly into the remainder, which should be immediately removed, as the yolks will curdle if boiled. Strain, and serve.

Vanilla Sauce

Cream, 2 cups.

Eggs, 3.

Flour, 2 tablespoonfuls.

Sugar and vanilla to taste.

Thicken the cream with the flour and stir in the beaten yolks. Cook a few minutes, stirring all the time. Add sugar to taste. When cool, add the beaten whites, and flavor with vanilla.

Orange Sauce

Oranges, 2. Eggs, 2. Butter to suit. Sugar, 1 cup. Lemon juice, cup.

Put the juice of the oranges and the grated rind of one with the sugar into a saucepan. Set on the range and stir till the sugar is melted or dissolved, then strain through a fine sieve to remove the rind. Add the beaten eggs, lemon juice, and butter. Before serving, set in double boiler and stir for a few minutes to melt the butter and thoroughly mix the eggs. Serve hot or cold.

Lemon Sauce For Pudding No. I

Sugar, 2 cups.

Eggs, 2.

Lemons, 2.

Boiling water, 1 cups.

Add the grated rind and juice of the lemons to the sugar, beat the eggs until light, and add to the sugar, and stir well. Just before serving, add the boiling water and set on the stove, but do not boil. For a richer sauce add one-third of a cup of butter.

Water, 2 cups.

Corn starch, 3 tablespoonfuls.

Butter, 1 tablespoonful.

Sugar, 1 cup.

Lemon, grated rind and juice, 1.

Boil the sugar in the water for five minutes, then stir in the corn starch previously mixed with a little cold water. Stir over the fire ten minutes, then add the grated rind and juice of the lemon and the butter. When the butter is melted, the sauce is ready for use.

Sauce For Plum Pudding

Butter, 1 large tablespoonful. Hot water, 1 cups. Lemon juice, 1 tablespoonful. Flour, 2 tablespoonfuls. Brown sugar, 1 cup. Grated nutmeg.

Put the butter into a saucepan; when it has melted stir in the flour and mix well; then pour in gradually the hot water and stir over the fire till well cooked; then add the sugar, lemon juice and a small quantity of grated nutmeg.