Brown Sauce

1/4 cup flour 1/4 cup butter 1 1/2 cups water 1/2 teaspoon salt.

1/3 cup strong cereal coffee 1/2 cup strained tomatoes or 2 tablespoons condensed tomato.

2 teaspoons Savora.

Rub the flour and butter together. Heat the liquids, but not to the boiling point. Add salt and strained tomato. Pour the hot liquids over the flour and butter, stirring meanwhile. Add Savora and let boil five minutes.

White Sauce

4 tablespoons butter 4 tablespoons flour.

2 cups milk 1 teaspoon salt.

Heat the milk in a double boiler, but do not let it reach the scalding point. Rub butter, flour and salt together until smooth, then slowly pour over them the hot milk. Stir until smooth and thickened.

Thin White Sauce

2 tablespoons butter 2 tablespoons flour.

2 cups milk 1 teaspoon salt.

Sauce For Vegetables

3 tablespoons butter 3 tablespoons flour 1 cup milk.

1 cup liquid in which the vegetable is cooked 1 teaspoon salt.

Put together as for White Sauce. Milk may be used instead of the liquid in which the vegetable is cooked, if desired.

Bechamel Sauce

1 pint of milk.

4 tablespoons butter.

4 tablespoons flour.

2 tablespoons chopped onion.

2/3 cup chopped celery.

1 1/2 teaspoons salt.

Add the chopped celery and the onion to the milk and heat in a double boiler. Rub the flour and butter together and add the hot liquid slowly. Return to the double boiler and cook fifteen to twenty minutes. Add the salt just before serving.

Egg Sauce

1 pint White Sauce or Cream Sauce.

2 hard boiled egg yolks.

Put the hard boiled egg yolks through a sieve or fine colander. Add to the White Sauce or Cream Sauce.

Cream Sauce

1/3 pint cream 2/3 pint milk.

1 teaspoon salt 4 tablespoons flour.

Heat the milk and cream to scalding in a double boiler. Moisten the flour with a little cold milk and add to the hot milk and cream, stirring meanwhile. Add salt.

Thin Cream Sauce is made by using one-half the amount of flour.

Celery Sauce

2 cups chopped celery 2 cups water 1/2 teaspoon salt.

1 cup milk.

1 1/2 tablespoons butter 1 1/2 tablespoons flour.

Cook the celery in the water with the salt. When perfectly tender and the water reduced about one-half, press it through a colander, add the milk, and reheat. Rub the butter and flour together and pour over it a little of the hot milk and celery, stirring meanwhile. Then turn it into the hot liquid and stir until thickened.

1 teaspoon salt.

Make a White Sauce of the milk, flour, and butter. Heat the strained, stewed tomato and add gradually to the White Sauce. Add the salt and serve at once.

1 1/2 cups strained, stewed tomato or 1/2 cup condensed tomato and 1 cup water.

Cream Tomato Sauce

2 cups milk.

6 tablespoons flour.

6 tablespoons butter.

1 cup strained tomato or 1/3 cup condensed tomato and 2/3 cup water.