White Or Cream Sauce

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

1/2 teaspoonful salt

1/2 saltspoonful pepper

Rub the butter and flour together; add the milk, cold. Stand the saucepan over the fire and stir continually until it reaches the boiling-point; take from the fire, and add the salt and pepper. Strain.

Cheese sauce is made according to this rule, adding at last six tablespoonfuls of grated cheese.

Tomato Sauce

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint strained tomatoes

1 teaspoonful grated onion

1/2 teaspoonful salt

1/2 saltspoonful pepper

Rub the butter and flour together; add the tomatoes; stir until boiling; take from the fire and add the seasonings. The onion may be omitted if not liked.

Cream Of Tomato Sauce

Make precisely the same as plain tomato sauce, adding two tablespoonfuls of cream after the sauce has been taken from the fire.

Sauce Bechamel

2 tablespoonfuls butter

1 tablespoonful flour

Yolks of 2 eggs

1/2 pint milk

1 teaspoonful onion juice

1 bay leaf

1/2 teaspoonful salt

1/2 saltspoonful pepper

Rub the butter and flour together; add the milk; stir until boiling. Add the salt, pepper, onion juice, bay leaf, and at the last the yolks of the eggs, well beaten. Reheat carefully, but do not boil or it will curdle. Strain.

Plain Drawn Butter

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint boiling water

1 tablespoonful vinegar or lemon juice

1/2 teaspoonful salt

1/2 saltspoonful pepper

Rub the butter and flour together; add the boiling water; stir until boiling; then take from the fire and add the seasonings. This is a nice sauce to serve with boiled cucumbers, asparagus or summer squash.

English Drawn Butter

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint boiling water

Juice of half a lemon

1/2 teaspoonful salt

1/2 saltspoonful pepper

Rub the butter and flour together; add the boiling water and bring to boiling-point; take from the fire, add the lemon juice, an extra spoonful of butter and the seasoning.

Brown Sauce

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint stock

1 teaspoonful onion juice

1 tablespoonful kitchen bouquet

1/2 teaspoonful salt

1/2 saltspoonful pepper

Rub the butter and flour together; add the stock and stir until boiling. Add all the other ingredients; strain, and it is ready to use.

Spanish Pepper Sauce

4 green peppers

2 tablespoonfuls butter

1/2 teaspoonful salt

1/2 cupful water

Wash, take out the seeds and cut the peppers into rings or strips. Put the butter in a saucepan; when hot put in the peppers, cover and cook over a slow fire ten minutes. Add the salt and water, cover and cook twenty minutes more. Serve on mock tenderloin steak, or other mock meat.

Horseradish Sauce

1 good-sized horseradish

1/2 pint soft bread-crumbs

1 pint milk

1 onion

1 tablespoonful butter

1/2 teaspoonful salt

Scrape and throw the horseradish into cold water for half an hour, then grate it. Put the milk in a double boiler; add the bread-crumbs, the onion grated, and the horseradish. Cook fifteen minutes, stirring occasionally, then add the salt and butter. This may be served with bean or pea croquettes, or with pea pudding.

Sauce Vinaigrette

Chop two olives, one gherkin, and one small onion; add them to a half cupful of tarragon vinegar. Boil a moment, take from the fire, add one tablespoonful of capers or chopped pickled nasturtiums, one of chopped parsley and one teaspoonful of vinegar.