Miss Parloa's kitchen companion

claret. Let the sauce simmer for a quarter of an hour ; then add the wine, and boil up once. Strain the sauce, and serve it hot. Orange Sauce. This is designed to go with roast duck. In making enough for a pair of ducks, take half a pint of stock, two large table-spoonfuls of butter, one table-spoonful of flour, half a teaspoonful of sugar, a large slice of onion, the juice and a quarter of the rind of a Seville orange, a grain of cayenne, and one-third of a teaspoonful of salt. Cook the butter and onion together until the latter begins to turn yellow ; then add the flour, and cook until the mixture becomes dark brown. Draw the frying-pan to the back part of the stove, and gradually add the halfpint of stock. Now add the orange rind, salt, pepper, and sugar. Let the sauce simmer for ten minutes ; then add the orange juice, and cook two minutes longer. Strain and use. If you cannot get a Seville orange, use the juice of a common orange and one-fourth of the rind, and a teaspoonful of the juice of a lemon. Or the grape fruit, which resembles the shaddock, will answer; it has a little of the peculiar bitter flavor that makes the Seville orange desirable. Sometimes half a pint of clear stock is seasoned with salt, pepper, and a gill of port ; then the juice of half an orange is added; the remaining half of the orange is freed of skin and cut into bits ; and after the sauce has boiled up once, these morsels of fruit are added, and it is served hot with roast duck. * Piquant Sauce. This is intended to be an accompaniment for roast and broiled meats, and some kinds of fish. It makes an agreeable change from mint sauce, when served with roast lamb. The ingredients are : a pint of stock, four table-spoonfuls of butter, three of flour, four of vinegar, one of chopped onion, two of chopped capers, two of chopped cucumber pickle, one teas^oonful of sugar, one of salt, and one-tenth of a teaspoonful of cayenne. Put the butter on the stove in a frying-pan, and when it gets hot and begins to turn brown, add the flour. Stir the mixture until the flour is dark brown; then draw the pan back to a cooler place, and gradually add the stock, stirring all the time. Add also the salt and pepper, and draw the pan to a place where its contents will boil gently for ten minutes. Meanwhile put the onion, vinegar, and sugar into a saucepan, and boil rapidly for five minutes ; and at the end of the ten minutes mentioned in the preceding sentence, add these ingredients to the sauce, together with the capers and pickle. Boil rapidly for three minutes, and the work will be finished. * Caper Sauce. Beat to a cream two table-spoonfuls of flour and half a cupful of butter, and pour upon it a pint of boiling water. Set the mixture over the fire, and stir constantly until it has become heated to the boiling-point. Season with a little white pepper and a grain of cayenne, and add a table-spoonful of lemon juice and three of capers. * Parsley Butter.