White Sauce

2 tablespoons butter 2 tablespoons flour

1 cup milk 1/4 teaspoon salt

Few grains of white pepper

Melt the butter over moderate heat, add the flour, and blend the two thoroughly. Heat the milk over hot water, add it, one-third at a time, to the butter and flour, stirring constantly and allowing the mixture to become perfectly smooth and glossy before adding more milk. Season it and allow it to come to the boiling point. If it is not to be served immediately, cover it and slip it into the cooker to keep hot.

Sauce For Vegetables

2 tablespoons butter

2 tablespoons flour

1/2 cup of vegetable stock

1/2 cup milk

1/4 teaspoon salt

Few grains of white pepper

Make the sauce in the same manner as white sauce, blending the milk and water in which the vegetables were cooked, which is called vegetable stock.

Brown Sauce

2 tablespoons butter or clarified fat

3 tablespoons flour

1 cup brown stock 1/4 teaspoon salt 1/16 teaspoon pepper

Brown the butter slightly, add the flour and stir constantly until the flour is a rich brown. Add the seasoning and stock, one-third at a time, stirring it until smooth. If butter is not used, add the flour as soon as the fat is melted, as other fats will acquire a strong flavour if allowed to brown before the flour is added. Mutton or lamb fat, or that from smoked or salted meats, is not suitable for brown sauce.

Drawn Butter Sauce

1/4 cup butter

2 tablespoons flour

1 cup boiling water 1/4 teaspoon salt

1/16 teaspoon white pepper

Melt the butter, add the flour and seasoning, and mix them well. Add the water, one-third at a time, stirring until the sauce grows smooth. When it has come to the boiling point it is done.

Caper Sauce

Drain one-half cup of capers, and add them to one cupful of drawn-butter sauce.

Egg Sauce

To one cupful of drawn-butter sauce add two hard-cooked eggs, cut in one-fourth-inch dice.

Sauce For Fish

To one cupful of drawn-butter sauce add one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley.

Hollandaise Sauce

1/2 cup butter

Yolks of two eggs

1 tablespoon lemon juice

1/4 teaspoon salt Cayenne pepper 1/2 cup boiling water

Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till blended, then pour on the boiling water and stand the covered bowl, containing the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or cook it on the stove over hot water as soft custard, stirring it constantly.

Tomato Sauce

1/2 can tomatoes, or 2 cups raw tomatoes 1 slice onion 1/2 bay leaf

1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons butter 3 tablespoons flour

1/2 cup water or stock

Cook all the ingredients but the butter and flour in a cooker for one hour or more. Rub them through a strainer and add this, gradually, to the blended butter and flour.

Hard Sauce

1/3 cup butter

1 cup powdered sugar

Nutmeg

Rub the butter till soft and creamy, add the sugar gradually. When perfectly blended, pile the sauce on a small dish or plate and put it into a refrigerating box or other cold place till time for serving, then grate nutmeg over the top.

Fruit Sauce

1 glass of jelly, or 1/2 pint grape juice

3/4 cup boiling water Sugar to taste

Cut the jelly into small pieces, add the water, and bring the mixture to a boil. Let it stand in a cooker for one-half hour or more, or leave it on the stove till melted. If very sour jelly is used, some sugar may be required to make it sweet enough. With grape juice about one-half cupful of sugar may be used. The sugar and water should be brought to a boil, the grape juice added, and the sauce immediately set aside to cool.

Brandy Sauce

1/4 cup butter I cup sugar Yolks of two eggs

2 tablespoons brandy 1/2 cup milk or cream Whites of 2 eggs

Warm the butter to soften, but not melt it; add the sugar gradually, and rub the two together; add the beaten yolks and, when mixed, the brandy and the milk or cream. Heat the sauce over warm water in a cooker-pail until it registers 160 degrees Fahrenheit, stirring it constantly. Cover it, and set the pail into a cooker for twenty minutes. When it is nearly ready, beat the whites of eggs stiff and pour the hot sauce over them, beating it until it is smooth. Serve immediately.

Serves six or eight persons.

Vanilla Sauce

2 tablespoons butter 1 tablespoon flour

1 cup boiling water 1/4 cup sugar

1 teaspoon vanilla

Rub together the butter and flour in a saucepan, add the water and cook until it thickens. Add the sugar, and, when dissolved, the vanilla. Serve hot.

Nutmeg Sauce

Make it in the same way as vanilla sauce, substituting brown sugar for white, and using one-eighth teaspoonful of grated nutmeg in place of the vanilla.