The Common sense recipe book

Put the butter in a frying-pan, and set on the fire. When hot, add the flour, and stir until smooth and brown. Gradually add the cold water, stirring all the time. Now add the extract of meat, the mushroom water, salt ‘and pepper. Simmer for five minutes; then add the mushrooms, and simmer for five minutes longer. [illustration: Morris Upright Piano advertisement] ECURES ===> Appetising, Nourishing Gookery CREOLE SAUCE OR SAUCE A LA BRIANDE. One pint of Spanish sauce, two tablespoonfuls of butter, one tablespoonful of lemon juice, one teaspoonful minced tarragon, one teaspooniul of minced parsley, one-half teaspoonful of Bovril, one gill of sherry. Put the Spanish sauce, extract of meat and the sherry in a saucepan, and stir until the mixture begins to boil; then add the other ingredients. Draw the saucepan back, and cook for tive minutes, without boiling. BROWN SAUCE. One and one-half pints of water, four tablespoonfuls of butter, four tablespoonfuls of flour, two tablespoonfuls minced onion, ‘one tablespoonful of carrot, one whole clove, one tablespoonful of Bovril, one baked sour apple, one generous teaspoonful of salt, one third teaspoonful of pepper. Cook the vegetables and butter together slowly for twenty minutes. Now draw the pan to a hotter part of the stove, and stir until the butter separates; then press the butter from the vegetables, and put them in a saucepan. Put the flour with the butter remaining in the pan, and stir until smooth and brown. Gradually add the water, stirring all the time. Boil for three minutes, and turn into the stewpan with the vegetables. Add all the other ingredients, and simmer for fifteen minutes. Strain, and serve, or use for the foundation of other sauces. This sauce may be used with any kind of fish, meat or game that would, require a brown sauce. The apple may be omitted. PIQUANT SAUCE. Three gills of water, two tablespoonfuls of butter, one and one-half tablespoontuls of flour, one-half teaspoonful of Bovril, [illustration: Harper's Sugar Cured Hams and Bacon. Benson's Canada Prepared Corn Meal.]C: Silver Gloss Starch, Enamel Starch 4 FOR LAUNDRY Manufactured only by The Edwardsburg Starch Co., Ltd. one level teaspoonful of salt, one-tenth teaspoonful of cayenne, one-half teaspoonful of sugar, two tablespoonfuls of tarragon vinegar, one tablespoonful of minced onion, one tablespoonful of minced cucumber pickles, one tablespoonful minced capers. Put the butter in a pan, and set on the stove. When hot, add the flour, and stir until smooth and brown. Gradually add the water. Stir until this boils; then add the extract of meat and the salt and pepper, and simmer for ten minutes. Put the vinegar, sugar and onion in a frying-pan, and set over the hot fire to boil for five minutes. Add this and the pickles and capers to the sauce, and, after boiling once, serve. This sauce may be served with roast or boiled meats, and some kinds of fried and broiled fish. ROMAN SAUCE. Put one teacup of water and one of milk on the fire to scald; stir in a tablespoonful of flour and three well-beaten eggs. Season with pepper and salt, two ounces of butter and a tablespoonful of vinegar. Boil four eggs, slice and lay over the dish. Serve with boiled tongue, beef, venison or fish. PARSLEY SAUCE FOR FISH. Add to one teacupful of fresh made drawn butter, the juice of one small lemon, chopped parsley, minced onions and thyme, cayenne pepper and salt. Beat while simmering. Serve with meat or fish. OYSTER SAUCE. One pint oysters, half a lemon, two tablespoonfuls butter, one tablespoonful flour, one teacupful milk or cream, cayenne and nutmeg to taste. Entrée Dishes, Ramikins, Soufflé Dishes,