1/4 teaspoonful of pepper.

Put the butter in a frying-pan and set on a hot fire. When the butter becomes hot, add the flour, and stir the mixture until it becomes smooth and turns dark brown. Draw the pan back to a cool part of the range, and stir the mixture until it cools slightly. Now gradually add the stock, stirring all the time. Move the pan back to a hot part of the range, and stir the sauce until it boils. Add the seasoning, and simmer for three minutes. It will then be ready to serve.

Brown Sauce, No. 2.

Put the butter in a frying-pan and set on the fire. When it becomes smoking hot, add the flour, and stir until it turns dark brown. Draw the pan back, and gradually add the cold stock or water, stirring all the time. Add the other ingredients, and simmer for ten minutes; then strain and use. If there be no stock, and water be used, add a teaspoonful of beef extract.

This sauce may be used with roasted or broiled meats, or when warming up meats; or it may be served with baked fish.

Mushroom Sauce.

Make a brown sauce and add to it half a small can of mushrooms, or four ounces of fresh ones. If canned mushrooms be used, simmer them for five minutes, but if fresh ones be used, simmer twice as long. Any large mushrooms should be cut up.

White Sauce.

Beat the butter to a cream, and then beat the flour with it until light and creamy. Add the salt, pepper, and onion juice, and beat a little longer. Pour the hot milk on this. Add the parsley, and place the saucepan on the range. Stir until the sauce boils. Cook for two minutes; then remove the parsley, and serve. A slight grating of nutmeg may be added to this sauce, if the flavor be liked.

This sauce is good to serve with boiled fish and various kinds of meat and vegetables.

BÉchamel Sauce.

Beat the flour and butter together. Pour the hot stock on the mixture. Add the seasonings, and place on the fire. Stir the sauce until it begins to boil; then move the saucepan back to a place where the contents will just bubble at the side for fifteen minutes. Add the cream; and when the sauce boils up, strain and serve.

Mustard Sauce.

Beat the butter, flour, and mustard together until smooth and creamy. Pour the hot milk on this mixture, and place the saucepan on the range. Stir until the sauce boils. Add the salt and pepper, and serve.

This sauce is nice to serve with broiled lobster, roasted or steamed clams, and other fish.

Cream Sauce.

Put the butter in a pan and set it on the fire. When it becomes hot, add the flour, and stir until smooth and frothy. Draw the pan back and gradually add the milk, stirring all the time. Set the pan back in a hotter place. Add the salt and pepper, and stir the sauce until it boils; then serve. It will not do to let this sauce simmer or stand for any length of time.

Parsley Sauce.

Put one teaspoonful of minced parsley with the cream sauce. If the sauce be liked richer, a teaspoonful of butter may be added with the parsley.

Boil the egg for ten minutes; then drop into cold water, keeping it there for five minutes. Remove the shell, and with a plated knife chop the egg rather fine. Put the butter in a small saucepan and beat to a cream. Beat the flour, salt, and pepper into this, and then pour on the boiling water. Cook for two minutes, and finally add the chopped egg and serve. This sauce is suitable for boiled fish.

Butter Sauce.

Make this sauce in the same way as directed for egg sauce, omitting the egg.

Caper Sauce.

Set on the fire a small stewpan containing two tablespoonfuls of butter. When the butter gets hot, add the flour, and stir until the mixture becomes smooth and frothy, being careful not to brown it. Draw the pan back and gradually add the water. Stir the sauce until it boils; then add the salt, pepper, and the remaining tablespoonful of butter. Boil for one minute; then add the capers, first taking out a few spoonfuls of the sauce to pour over the mutton.

Curry Sauce.

Put the butter and onion in a frying-pan and set on the fire. Cook slowly until the onion begins to turn a light straw-color. Now add the flour and curry-powder, and stir until frothy. Gradually pour in the milk, stirring all the while. When the sauce boils up, season with the salt and pepper, and add the half-pint of tender cooked meat, cut very fine. Chicken or turkey is particularly nice for this dish. Less meat can be used. Cook three minutes longer and serve with a dish of rice.

The mode of serving at table is to put a spoonful of rice on the plate and pour a spoonful of sauce over it.

Bisque Sauce.

Beat the butter and flour in a saucepan until smooth and light. Pour upon this mixture the hot stock, stirring all the time. Now add the salt, pepper-corns, onion, and parsley, and stir until the sauce boils; then cover, set back, and cook gently for ten minutes. Add the tomato, and cook for three minutes longer. Finally add the milk, and stir until it boils. Strain and serve at once.

Hollandaise Sauce.

Beat the butter to a cream; then beat in the unbeaten yolks of the eggs. Add the lemon juice, salt, and pepper. Place the bowl in a pan of boiling water, and beat the sauce for two minutes. Add the boiling water, and continue beating until the sauce is thick and light. It will take about five minutes for this. Serve either in a warm bowl, or poured around or over the fish, meat, or vegetable.

Tomato Sauce.

Put the tomatoes, onion, cloves, salt, and pepper in a stewpan and set on the range. Cook for ten minutes after the mixture begins to simmer. Put the butter in a small pan and set on the fire. When hot add the flour, and stir until smooth and frothy. Stir this into the tomatoes, and simmer for four minutes longer. Rub the sauce through a strainer fine enough to keep back the seeds. Serve hot.

Tartar Sauce.

Beat the egg, salt, pepper, and mustard together until thick and light; then add the oil, a few drops at a time, beating after each addition of oil, until all is used. As the sauce thickens, add a few drops of vinegar to thin it. When the sauce is smooth and thick, stir in the minced pickle and capers.

Tartar sauce may be served with many kinds of breaded, fried, and broiled fish or meat.

Wash the mint and chop it fine. Put it in a dish with the vinegar and sugar, and let it stand for twenty minutes or longer. If the vinegar be very strong, half vinegar and half water may be used.

Currant Jelly Sauce.

Cook the butter and onion together for five minutes. Add the flour, and stir until smooth and frothy. Gradually add the stock, stirring all the time. When the sauce boils up, add the other ingredients, and simmer for five minutes. Strain, and serve hot.

This sauce is for roast venison or mutton.

MaÎtre d’HÔtel Butter.

Beat the butter to a cream; beat the lemon juice into this; then add the seasoning and parsley.

This butter is not to be cooked. It should be spread on broiled meats or fish like plain butter. The heat of the food will melt it sufficiently.

The bread used should be stale, and it should be dried in a warm—not hot—oven. When it is so dry that it will readily crumble, place it on a bread board, and with a rolling-pin crush it lightly; for about two thirds of the bread, when done, should be in the form of coarse crumbs. Measure out half a cupful of these crumbs, and, putting them in the flour sieve, rub all the fine crumbs through. Put these fine crumbs in the double-boiler with the milk and onion. Place on the fire and cook for half an hour. At the end of that time take out the onion, and add the salt, white pepper, and half a tablespoonful of butter. Put the remaining butter in a frying-pan, and set the pan on the stove. When the butter becomes hot, add the coarse crumbs, and stir them until they are brown and crisp. Now spread the sauce on a warm dish, and place the bird or fowl on the same dish. Sprinkle the crumbs over all, and garnish with a few sprigs of parsley. Serve very hot.