Melt -- rounding tablesp butter in a saucepan, adding the same quantity of flour, and stirring until nicely browned, but not burned. Then add 1 pt hot, dark soup stock, Vz teasp salt, a little pepper, and, if not dark enough, caramel (burnt sugar) enough to give the desired color. Cook until it thick- ens, rubbing out all lumps. The sauce will be better flavored if pot herbs, a bit of onion and a few peppercorns are added to the stock in its making. Brown sauce is made the basis of mushroom, chestnut, olive, peanut, Flemish, Cumberland, currant jelly, brown sauce piquant and various other sauces. Onion Sauce Boil 3 large onions until very tender; drain, and rub through a sieve; add to V2 pt white sauce made with cream, and serve with lamb or mutton chop. Mint Sauce Chop enough leaves and tender tops of mint to fill 1 cup (or use half the quantity of the dried leaves). Add 14 cup sugar, and V2 cup not-too-strong vinegar. Prepare an hour before using, to allow the vinegar to absorb the flavor of the mint. Tomato Sauce To 1 pt stewed tomatoes add a small chopped onion, a sprig of parsley, a bay leaf, blade of mace, salt and pepper to taste✪ Bread Dressing. While they are simmering for 15 minutes, melt 3 level tablesp butter and rub into it 1 tablesp flour. Strain the tomatoes through a sieve, add to the flour and butter, and boil until it thickens, stirring continually. Hot Horseradish Sauce This sauce is nice for hot baked, fried, or boiled meats. To make it, melt 1 tablesp butter in a saucepan and stir in 1 tablesp flour. Add 1 cup milk, or better, 1 cup chicken or veal broth, and boil for 5 minutes. Beat the yolk of 1 egg, add 1 scant teasp each of sugar and made mustard, and V2 cup sweet cream. Draw the pan to the back of the stove and add the egg and milk, stirring until almost at the boiling point. Then add Vz cup grated horseradish and 1 tablesp vinegar or lemon juice, and simmer for 2 or 3 minutes. Use at once. Celery Sauce Clean and chop very fine 2 large heads of celery, reserving a few of the stalks to cut into inch lengths. Cover with cold water and cook until the celery is quite tender and the water 176 FARM AND HOME COOK BOOK nearly boiled away. Pick out the long pieces, and add 1 pt rich milk or cream, 1 level teasp salt, and a dash of pepper. Rub together I heaping tablesp each of butter and flour, add the beaten yolk of 1 egg✪ Celery Sauce, and stir into the milk. Let simmer for 10 minutes, adding the long pieces of celery, and serve with chicken or turkey. The egg is not essential, but gives a better color to the sauce. Chestnut Sauce Shell 1 pt chestnuts and drop into boiling water 5 minutes. Slip off the skins, split open, and cook in salted water or stock until very tender. Rub through a sieve and add to the brown pan gravy from roast turkey. To make the sauce independent of the turkey gravy, brown 1 tablesp flonr in 2 tablesp butter, pour in the water or stock in which the nuts were boiled, adding the mashed nuts, pepper and salt to season✪ Chestnut Sauce. Made Mustard Mix together 2 tablesp mustard, 1 teasp each of sugar, flour and salt, and i/4 teasp pepper. Rub smooth in ^ cup cold vinegar, add ^/^ cup boiling water, and stir and cook until it thickens. Mustard Sauce ✪ Made Mustard

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Melt -- rounding tablesp butter in a saucepan, adding the same quantity of flour, and stirring until nicely browned, but not burned. Then add 1 pt hot, dark soup stock, Vz teasp salt, a little pepper, and, if not dark enough, caramel (burnt sugar) enough to give the desired color. Cook until it thick- ens, rubbing out all lumps. The sauce will be better flavored if pot herbs, a bit of onion and a few peppercorns are added to the stock in its making. Brown sauce is made the basis of mushroom, chestnut, olive, peanut, Flemish, Cumberland, currant jelly, brown sauce piquant and various other sauces. Onion Sauce Boil 3 large onions until very tender; drain, and rub through a sieve; add to V2 pt white sauce made with cream, and serve with lamb or mutton chop. Mint Sauce Chop enough leaves and tender tops of mint to fill 1 cup (or use half the quantity of the dried leaves). Add 14 cup sugar, and V2 cup not-too-strong vinegar. Prepare an hour before using, to allow the vinegar to absorb the flavor of the mint. Tomato Sauce To 1 pt stewed tomatoes add a small chopped onion, a sprig of parsley, a bay leaf, blade of mace, salt and pepper to taste. While they are simmering for 15 minutes, melt 3 level tablesp butter and rub into it 1 tablesp flour. Strain the tomatoes through a sieve, add to the flour and butter, and boil until it thickens, stirring continually. Hot Horseradish Sauce This sauce is nice for hot baked, fried, or boiled meats. To make it, melt 1 tablesp butter in a saucepan and stir in 1 tablesp flour. Add 1 cup milk, or better, 1 cup chicken or veal broth, and boil for 5 minutes. Beat the yolk of 1 egg, add 1 scant teasp each of sugar and made mustard, and V2 cup sweet cream. Draw the pan to the back of the stove and add the egg and milk, stirring until almost at the boiling point. Then add Vz cup grated horseradish and 1 tablesp vinegar or lemon juice, and simmer for 2 or 3 minutes. Use at once. Celery Sauce Clean and chop very fine 2 large heads of celery, reserving a few of the stalks to cut into inch lengths. Cover with cold water and cook until the celery is quite tender and the water 176 FARM AND HOME COOK BOOK nearly boiled away. Pick out the long pieces, and add 1 pt rich milk or cream, 1 level teasp salt, and a dash of pepper. Rub together I heaping tablesp each of butter and flour, add the beaten yolk of 1 egg, and stir into the milk. Let simmer for 10 minutes, adding the long pieces of celery, and serve with chicken or turkey. The egg is not essential, but gives a better color to the sauce. Chestnut Sauce Shell 1 pt chestnuts and drop into boiling water 5 minutes. Slip off the skins, split open, and cook in salted water or stock until very tender. Rub through a sieve and add to the brown pan gravy from roast turkey. To make the sauce independent of the turkey gravy, brown 1 tablesp flonr in 2 tablesp butter, pour in the water or stock in which the nuts were boiled, adding the mashed nuts, pepper and salt to season. Made Mustard Mix together 2 tablesp mustard, 1 teasp each of sugar, flour and salt, and i/4 teasp pepper. Rub smooth in ^ cup cold vinegar, add ^/^ cup boiling water, and stir and cook until it thickens. Mustard Sauce

Farm and home cook book and housekeeper's assistant