Around-the-world cook book

Cream the butter and flour together, and put into them the hot milk. Let it boil for 10 minutes, and then take it off the fire, and stir in the seasoning. It should be strained before serving. BROWN SAUCE, NO. 1 Butter, 2 tablespoons, Flour, 1 tablespoon. Onion, 1, small, Turnip, 1/2, Carrot, %, Stock, 1 pint, Salt and pepper. Cut the vegetables into thin slices, and with the butter, put into a stewpan to cook until brown, taking care not to burn. Shake in the flour, and add the stock. Stir them all together until the sauce boils, then simmer slowly for half an hour. Strain after seasoning with salt and pepper. BROWN SAUCE, NO. 2 Soup stock, or gravy, y^ pint, Butter, 1 tablespoon, Flour, 1 large tablespoon, Seasoning. Heat half a pint of good soup stock or gravy, and when neither of these are on hand use water, though the result is naturally not quite so good. In another saucepan melt and slowly brown 1 tablespoon of butter or clarified fat. Add to this, 1 slightly heaping tablespoon of flour and stir until browned. Gradually add the hot liquid, stirring continuously until it is smoothly thickened. Season according to left-overs which are to be used ; salt, pepper, onion-juice, herbs, spices, etc., can all be used for the seasoning. BROWN BUTTER SAUCE Butter, 2 tablespoons, Flour, 2 tablespoons. Boiling water, li^ cups. Vinegar, or lemon- juice, Salt and pepper. Place the butter and flour in a saucepan and heat them until the mixture becomes a rich brown color, taking care, however, that it does not bum. Add a little vinegar, or lemon-juice, and pour over the fish or joint with which it is to be served. PARSLEY SAUCE Parsley, 1 small bunch. Anchovies, 8, Onion, 1, small, Mixed mustard, 2 teaspoons, Salad oil, 6 teaspoons. Vinegar, 3 teaspoons, Salt. and pepper. Chop finely together, the parsley, anchovies, and onion. To this add the mustard, vinegar, oil, pepper, and salt. This is an excellent sauce to serve with fish. MUSTARD SAUCE Mustard, II/2 tablespoons. Flour, 1 tablespoon. Vinegar, 2 tablespoons, Cold water, 3 tablespoons, Boiling water, % pint, Butter, 1 tablespoon. Mix together the mustard, flour, butter, and cold water until it makes a smooth paste. Then add the hot water and boil for 5 minutes. Remove it from the fire and when nearly cold, add the vinegar. CUCUMBER SAUCE, NO. 1 Cucumber, 1 small. Butter, 1 tablespoon. Salt, pepper. To he later added, Butter, % cup. Flour, 1 tablespoon. Milk, % cup. Cold water, 1 teaspoon, Salt, a pinch. Remove the peel from a small cucumber, cut it into moderately thin slices and then into small squares. Melt 1 tablespoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover. Season with salt and pepper. Place a buttered paper over the top, and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire. Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt. Boil for a few minutes, stirring well and adding 1 teaspoon of cold water. Stir this well into the cucumbers, and serve as a sauce for fish. CUCUMBER SAUCE, NO. 2 Cucumber, 1, Eggs, 2, Vinegar, 1 dessert-spoon, Salt, pepper, olive-oil.