2 tablespoons butter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
1 cup white sauce 2 chopped hard boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing from fire.
1/2 glass currant jelly 1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute.
1 tablespoon butter or fat in which meat was cooked 1 tablespoon flour 1 cup beef stock or boiling water salt pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
1/2 cup butter 2 beaten egg yolks 1 tablespoon lemon juice salt cayenne 1/2 cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning. Add boiling water slowly. Stir over boiling water until thick. Serve immediately.
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.
2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon lemon juice 1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.
1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
2 tablespoons butter 2 tablespoons grated horse-radish 1 tablespoon thick cream 1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold until served.
1 quart cranberries 2 cups sugar 1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve. For cranberry jelly strain after cooking.