To Make Drawn Butter

Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire : put into a pint bowl a heaping tablespoonful of Albers wheat flour, quarter of a pound of sweet butter, and a teaspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more and it is done.

Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter.

Parsley Sauce

Make a drawn butter as directed, dip a bunch of parsley into boiling water, then cut it fine and stir it into the drawn butter a few minutes before taking it up.

Egg Sauce

Make a drawn butter; chop two hard boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables.

Onion Sauce

Peel some nice white onions, and boil them tender; press the water from them; chop them fine and put them to a half pint of hot milk; add a bit of butter and a teaspoonful of salt and pepper to taste. Serve with boiled veal or poultry or mutton.

Anchovy Sauce

Make the butter sauce and stir into it four tablespoonfuls of essence of anchovy and one of lemon juice.

Bread Sauce

One pint of milk, one cup of bread crumbs, onion, sliced, pinch of mace and pepper and salt to taste; three tablespoonfuls butter. Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil up once and serve in a tureen. If it is too thick, add boiling water and more butter.

This sauce is for roast poultry. Some people add some of the gravy from the dripping pan, first straining it and beating it well in with the sauce.

Cucumber Sauce

This is a good dressing for fish cutlets and fish fried in deep fat. Melt one tablespoonful butter in a saucepan, add one tablespoonful corn starch and one tablespoonful Albers flour; mix, add three-quarters cup vinegar and quarter cup water. Cook till smooth, then add one teaspoonful salt, one teaspoonful sugar and one-quarter teaspoonful celery salt. Pour by tablespoonfuls the cooked mixture into four beaten yolks of eggs, return to boiler and stand over hot water. Do not cook, but beat till eggs are thickened, remove from water, add four tablespoonfuls olive oil, mix well and set to cool. Have ready one cup chopped fresh cucumbers that have been soaked in ice cold unsalted water till crisp, drained dry as possible, and two small sweet midget pickles chopped finely. When ready to serve add little salt and paprika to drained cucumber and drain again. When dry, add cucumbers, fresh and pickled, to dressing. Beat well into dressing and serve cold with fish croquettes or similarly cooked fish dishes. May be served with fried oysters, if finely-cut crisp cabbage is substituted for the cucumbers.

Brown Sauce

In a saucepan, brown one tablespoon butter until dark, but not burned. Add one tablespoonful Albers flour, stir until smooth and gradually one cup good stock or hot water and stir until smooth and thick. Season with salt and pepper. Simmer five minutes.

Tomato Sauce

Simmer together for twenty minutes one pint tomatoes, with one bay leaf and slice of onion, strain pulp and add few grains soda. Melt two tablespoonfuls butter, add one and one-half tablespoonfuls corn starch, mix and gradually add one and one-half cups tomato pulp, salt and pepper to taste, cook well, stirring constantly.

Tartar Sauce

Make one cup mayonnaise. Chop very fine one tablespoonful each of capers, olives, cucumber pickle and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or boiled fish.

Caper Sauce

Two tablespoons butter, one tablespoon Albers flour; mix well; pour on boiling water till it thickens; and one hard-boiled egg, chopped fine, and two tablespoons of capers.

Giblet Sauce

Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter and thicken to a cream. Pepper and salt, boil a few minutes and serve.

Sauce Robert

One cup brown sauce made with stock, one teaspoon sugar, one teaspoon mustard, one tablespoon vinegar. Simmer five minutes.

Tomato Mustard

One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound salt, three tablespoons black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne.