French Tomato Sauce

Rub together a tablespoonful of butter and one of flour; add half a pint of strained tomatoes; stir and cook five minutes; add a teaspoonful of salt, one of onion juice and half a teaspoonful of ground mace. Rub the mixing-spoon with a clove of garlic; stir and cook the sauce a moment longer; take from the fire, add five tablespoonfuls of thick cream. Strain through a very fine sieve, and serve with boiled or fried chicken, or chicken cutlets.

Sauce Bechamel

Rub together a tablespoonful of butter and one of flour; fill the cup half full of milk and the remaining half with chicken stock; stir until boiling. Take from the fire; add half a teaspoonful of salt and a dash of pepper. Beat the yolks of two eggs with four tablespoonfuls of cream; stir them in the hot sauce; reheat; do not boil or the eggs will "curdle." Use at once.

This is one of the nicest sauces for chicken, sweetbreads or other white meats.

Apple Sauce

This sauce is used with roast duck, goose or pork.

Cut the apples in quarters, remove the cores but do not pare the apples; cut them into thin slices; cover with boiling water, cover the saucepan and boil rapidly until the apples are tender but light in color. Press quickly through a colander; to each pint add two tablespoonfuls of sugar and stand aside to cool.

The colander should be rather coarse; apple sauce that is pressed through a sieve becomes discolored and heavy.

Bennet's Sauce For Poultry

Wash a quart of cranberries, put them in a stewing-pan with one pound of tart apples cored, not pared, and cut in thin slices; add a pint of water; cover the saucepan, boil rapidly for ten minutes; press through a colander; add one pound of sugar; stir until the sugar is dissolved and boil for five minutes.

For Puddings And Ice Cream Liquid Pudding Sauce

Mix a rounding tablespoonful of flour with half a cupful of sugar; add hastily half a pint of boiling water; boil for a moment and pour, while hot, into one egg well beaten. Flavoring of any kind may be added to this sauce - the grated rind and juice of one lemon or orange, or a suspicion of mace, with the juice of half a lemon and a teaspoonful of vanilla.

Our Cooking School Sauce

Wash and beat to a cream half a pound of butter; add gradually one cupful of powdered sugar, and, one at a time, the yolks of three eggs. When very light add a gill of boiling water and stir over hot water until the mixture thickens; then take from the fire and add eight tablespoonfuls of orange juice or other flavoring. Or add nutmeg and a little lemon juice.

Use this sauce for plum or any rich boiled pudding.

Nun's Butter

Wash, by pressing under water, a quarter of a pound of butter; beat to a cream, and add gradually half a pound of powdered sugar. When very light drop in the unbeaten white of one egg, beat for five minutes, add the second white and beat for five minutes again. Put the mixture in the serving-dish, dust it with grated nutmeg and stand on the ice.

Serve this sauce with dumplings or hot puddings.

Chocolate Sauce

This is usually served hot as a sauce for ice cream.

Put four ounces of grated chocolate, one cupful of sugar and half a cupful of milk over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.

This sauce should be served at once.

Golden Sauce

This sauce is also served with ice cream. Put a pint of cream in a double boiler; when hot add the yolks of three eggs thoroughly beaten with half a cupful of sugar; cook a moment; take from the fire and add a tablespoonful of gelatine that has been soaking for fifteen minutes in half a cupful of cold milk. Strain, and when cold add the flavoring, which may be the juice and grated rind of an orange, vanilla or any flavoring in common use.