Bechamel Sauce

Two level tablespoonfuls of butter, two level tablespoonfuls of flour, one-half cup of stock, one-half cup of cream, yolk of one egg, one-half teaspoonful of salt and four shakes of white pepper. Melt the butter, being careful not to brown it, then add the flour and mix until smooth. Add the stock and cream and stir continually until it boils. Take from the fire, add the salt, pepper and yolk of the egg well beaten.

Cream Sauce

Place half a pint of milk in a double boiler; rub together a rounding tablespoonful each of butter and flour, stir this into the boiling milk and stir until it thickens; add half teaspoonful of salt and four dashes of white pepper. Use as soon as possible after it is made.

Cream Of Horseradish Sauce

Measure five level tablespoonfuls of prepared horseradish, pressing out as much vinegar as possible. To this add one-fourth teaspoonful of salt and yolk of one egg. Whip to a stiff froth, five tablespoonfuls of rich cream and stir this gradually into the mixture.

Tomato Cream Sauce

Place over the fire one-half can of tomatoes, add two slices of onion, a piece of bay leaf and a stalk of celery, simmer for ten minutes and strain. Into another saucepan put two rounding tablspoonfuls of butter, melt it and add two rounding tablespoonfuls of flour, stir until blended; add one cup of milk and stir until it bubbles; add one level teaspoonful of salt and a few grains of cayenne. Measure one cup of the strained tomato, stir into it one-fourth teaspoonful of soda: add this to the cream sauce and when hot serve at once.

Lobster Sauce

Half a cup of butter, yolks of two eggs, one tablespoonful of lemon juice, one-fourth teaspoonful of salt, a few grains of cayenne, one-third cup of boiling water, one-third cup of lobster meat. Cream the butter, add the egg yolks, beat well, add the salt and cayenne and very slowly the lemon juice, then the boiling water, cook over hot water until slightly thick, add the lobster meat cut into small pieces.

Sauce Hollandaise

Melt two rounding tablespoonfuls of butter, add one rounding tablespoonful of flour, mix until smooth; pour over them one cup of boiling water and stir until thickened; then add the juice of half a lemon, half a teaspoonful of salt, speck of cayenne and just before removing from the fire stir in the beaten yolk of one egg.

French Sauce Hollandaise

One-half cup of butter, the yolks of two eggs, a quarter of a teaspoonful of salt, a few grains of cayenne, one tablespoonful of lemon juice, and one-third of a cup of boiling water.

Cream the butter, add the seasoning, the egg yolks, and the lemon juice, drop by drop, and last the boiling water. Cook over boiling water until it thickens.

Tomato Sauce

Place half a can of tomatoes over the fire, add to them one small onion, one small bay leaf, a sprig of parsley and a blade of mace, and simmer gently for ten minutes, then remove from the fire; press through a colander and then strain through a sieve to remove the seeds. Melt one tablespoonful of butter in a saucepan, add one tablespoonful of flour, rub together until well mixed, add the strained tomatoes and stir a moment, season with half a teaspoonful of salt and four shakes of pepper and serve at once.

Brown Mushroom Sauce

One rounding tablespoon each of butter and flour, one cup (half pint) of soup stock or water, one-half teaspoon of salt, one-eighth teaspoon of white or black pepper, one tablespoon of Worcestershire sauce, one-half pint of canned mushrooms.

Melt the butter, stir until brown, add the flour and stir until a nice brown. Add the stock and stir until it boils. Add seasonings and last of all the mushrooms. Serve as soon as the latter are heated through.

Cream Sauce With Mushrooms

One cup of milk or cream, one rounding tablespoonful each of butter and flour, one-half teaspoonful of salt, one-quarter saltspoonful of white pepper, three-quarters cup mushrooms cut into quarters.

Melt the butter without browning, add the flour; mix well, add the milk and stir constantly over the fire until it bubbles; add the salt, pepper and mushrooms; stir until it bubbles again and serve at once.

Drawn Butter

Place in a saucepan two rounding tablespoonfuls of butter, heat just enough to melt it, and add one rounding tablespoon-ful of flour. Stir until mixed; then pour over half a pint of boiling water. Stir over the fire until it boils, add half a teaspoonful of salt, and pepper to taste.