The Pattern cook-book

Put half the butter into the stew-pan, and when it bubbles, sprinkle in the flour, and stir well for two minutes. Draw back on the range, and when slightly cooled add the boiling water, a little at a time, stirring all the time until the liquid is thick and smooth. Let the sauce boil up once, stirring it constantly ; then put back again, and add the remainder of the butter, cut in pieces, and also the salt and pepper. When carefully made this sauce will be like cream ; but if it is not entirely smooth, strain it before using. Drawn-butter sauce is sometimes preferred slightly acid, in which case a few drops of strong vinegar or of lemon juice are added just before BROWN SAUCE. Three table-spoonfuls of butter. Two table-spoonfuls of flour. Two table-spoonfuls of chopped onion. One table-spoonful of chopped carrot. One table-spoonful of lemon juice. One pint of stock or water. One clove. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Cook the vegetables in the butter very slowly for half an hour; then place them on a hot part of the range and cook until slightly browned, stirring all the time the browning is going on. Add the flour, and stir until that also is brown. Draw the pan back, and when its contents are slightly cooled, add the stock and stir until the whole is well mixed, adding the clove, salt and pepper. Set the pan back where the sauce will gently simmer for twenty minutes. Strain, skim off the 'fat that comes to the top, add the lemon juice, and serve. Pork "drippings," or fat that is clear may take the place of butter, with good results, two table-spoonfuls being used instead of three. WHITE SAUCE. Three table-spoonfuls of butter. One table-spoonful of chopped onion. Two table-spoonfuls of chopped celery. One table-spoonful of chopped carrot. Three table-spoonfuls of flour. One pint of stock. One-half cupful of cream or milk. Salt and pepper to taste. Simmer the vegetables in the butter very gently for ten minutes, being careful not to brown them. Then add the flour, and stir until smooth and frothy. Cool slightly, and add the stock. When all is smooth, add the salt and pepper, and boil for five minutes ; then put in the cream. Let the sauce boil up once, and strain. This is a fine sauce in which to heat cold fish. CREAM SAUCE. Three table-spoonfuls of butter. Two table-spoonfuls of flour. One pint of milk. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of chopped parsley. Place the butter in a small stew-pan, and when it is hot, add the tiour. Stir well until smooth and frothy. Draw the pan back, and gradually add the milk. Place it again on the hot part of the range, and when the sauce boils, add the salt and pepper. Simmer for three minutes, add the parsley, and serve. A few drops of onion juice will improve the flavor, if onion is liked. TOMATO SAUCE. One pint of tomato. One table-spoonful of butter. One table-spoonful of flour. One small onion. One bay-leaf. One sprig of parsley. One blade of mace. Salt and pepper to taste.