1 cupful of brown stock.

1 tablespoonful of b.u.t.ter.

1 tablespoonful of flour.

1 tablespoonful each of chopped onion and carrot.

1 clove.

1 teaspoonful of salt.

Dash of pepper.

Put the b.u.t.ter in a saucepan; when it bubbles add the chopped onion and carrot and let them brown; then the flour and let that brown. Then add slowly the stock; season with salt, pepper and one clove; let simmer for twenty minutes and strain. Stone the olives, leaving the meat in one piece; boil them in a little water for half an hour. Add the cooked olives to the strained sauce, and cook for five minutes; or, dilute a cupful of Espagnole sauce with a cupful of brown stock, and add the cooked olives. If brown sauce is not at hand, use extract of beef from jar (one teaspoonful of extract to one cupful of hot water). If the sauce gets too thick dilute it with a little stock.

=TOMATO SAUCE=

(MEATS, CROQUETTES AND ENTReES)

2 tablespoonfuls of b.u.t.ter.

1 tablespoonful of flour.

1 tablespoonful each of carrot and onion.

1/2 can of tomatoes.

Parsley.

1 bay-leaf.

3 cloves.

1/2 teaspoonful of salt.

1/4 teaspoonful of pepper.

Put one tablespoonful of b.u.t.ter in a saucepan; add the chopped onion and carrot, and let slightly brown; add the flour and cook five minutes, stirring constantly. Then add the tomatoes, cloves, bay-leaf, salt and pepper. Cook slowly for half an hour, or until the tomatoes are soft and reduced to right consistency. Then add a tablespoonful of b.u.t.ter (a small piece at a time to prevent an oily line); strain; add more salt and pepper if necessary.

=MUSHROOM SAUCE=

(USING CANNED MUSHROOMS)

Make a brown roux, using one tablespoonful each of b.u.t.ter and of flour; add a cupful of stock and a half cupful of liquor from the can of mushrooms. Cook for five minutes, stirring all the time; then add one can of drained mushrooms, a teaspoonful of lemon-juice, a half teaspoonful of salt and a quarter teaspoonful of pepper. Let the mushrooms become well heated; then remove from the fire and stir in the yolk of one raw egg rubbed with a teaspoonful of b.u.t.ter. Stir the hot sauce until the egg is set; add a teaspoonful of chopped parsley and serve; or a half teaspoonful of kitchen bouquet may be used and the egg and parsley omitted.

This sauce may be served on the same dish with beefsteaks, fowls, etc., and the mushrooms laid evenly, top side up, around the meat as a garnish.

It may be made a white sauce by making a white roux, using white stock and leaving out the kitchen bouquet. The mushrooms are sometimes cut into halves or quarters.

=MAiTRE D"HoTEL SAUCE=

(BROILED FISH AND STEAKS)

2 tablespoonfuls of b.u.t.ter.

1 tablespoonful of chopped parsley.

1 tablespoonful of lemon juice.

1/2 teaspoonful of salt.

1/2 teaspoonful of pepper.

Rub the b.u.t.ter to a cream; add salt, pepper, and parsley chopped very fine; then the lemon-juice slowly. Spread it on broiled meat or fish; let the heat of the meat melt the b.u.t.ter. The dish must not be put in the oven after the sauce is spread, or the parsley will lose its freshness and color. This sauce, which greatly improves as well as garnishes broiled meat, can be mixed and kept for some time in a cool place. Soften a little before using so it will spread evenly, and be quickly melted by the hot meat.

=MINT SAUCE=

(SPRING LAMB)

1 bunch of mint; 1 tablespoonful of sugar; 3/4 cupful of vinegar. Rinse the mint in cold water; chop it very fine. Dissolve the sugar in the vinegar; add the mint and let stand for an hour, to infuse before using.

If the vinegar is too strong, dilute it with cold water. If the sauce is wanted hot, heat the vinegar and sugar, and stir in the chopped mint just before serving.

=BREAD SAUCE=

(PARTRIDGES, QUAIL, GROUSE)

Sift two cupfuls of dry bread-crumbs. Put on the fire a pint of milk and a small onion sliced. When the milk is scalded remove the onion, and add enough of the fine crumbs to thicken it. Season with a tablespoonful of b.u.t.ter, a half teaspoonful of salt, a dash of pepper and of nutmeg. Put the coa.r.s.e crumbs into a pan with a tablespoonful of b.u.t.ter and saute them a light brown, stirring all the time; add a dash of paprica; serve the fried crumbs on the dish with the game; serve the sauce in a boat.

=JELLY SAUCE=

(GAME AND MUTTON)

Melt in a saucepan one tumblerful of currant or of grape jelly; add slowly one tablespoonful of b.u.t.ter. Let boil one minute; remove, and just before serving add one tablespoonful of sherry or of red wine.

=CRANBERRY SAUCE=

(ROAST TURKEY, CHICKEN, MUTTON)

1 quart of cranberries.

2 cupfuls of sugar.

2 cupfuls of water.

Pick over the berries carefully and wash in cold water. Put them in a porcelain-lined or granite-ware saucepan, with enough water to cover them. Cook until tender; then add the sugar, and remove as soon as the sugar is dissolved. It may be served hot or cold. If thoroughly cooked the skins improve the sauce. If strained and put in a mold to cool, it becomes a jelly. If the berries are carefully selected, and boiled slowly without being stirred, they will retain their shape, and the sauce will be clear and transparent.

=APPLE SAUCE=

(GOOSE AND PORK)

Peel, quarter, and core six tart apples. Put them in a porcelain-lined or granite-ware saucepan, and cover with water. Boil until tender, then press them through a colander; add a teaspoonful of b.u.t.ter, a dash of nutmeg or cinnamon, and sweeten to taste. When used with meats apple sauce should be tart.

=BeARNAISE=

This is a very good sauce to use either hot or cold with meats and fish.

It is very like Mayonnaise.

Yolks of 4 eggs.

1/2 teaspoonful of salt.

Dash of cayenne.