Miss Parloa's kitchen companion

For this, use one pint of Spanish sauce, one cupful of minced mushrooms, one table-spoonful each of minced onion and parsley, and two table-spoonfuls of butter. Put the butter and vegetables into a stew-pan ; cook over a moderate fire for ten minutes; stir frequently. During the last two minutes stir constantly, and have the stew-pan over a hotter part of the fire. Add this mixture to the Spanish sauce. Simmer for three minutes, and serve. This sauce is suitable for rich entrees or steaks. Mushroom Brown Sauce. For a pint and a half of sauce, use one quart of rich consommé, half a pound of fresh mushrooms, or one can and a half of mushrooms, one sour apple, baked, six table-spoonfuls of butter, five of flour, a slight grating of nutmeg, two level teaspoonfuls of salt, and half a teaspoonful of flour. Put the butter into a stew-pan, and place it on the fire; when hot and beginning to brown, add the flour, and stir until a dark brown. Draw the stew-pan back to a cool place, and stir until the contents are slightly cooled. Add gradually the stock, and stir until it boils ; then add the seasoning, the baked apple, and half a cupful of chopped mushrooms. Set back where the sauce will just bubble at one side of the stew-pan for two hours. At the end of that time skim off the butter, and strain the sauce into another stew-pan. Add the remainder of the mushrooms and three table-spoonfuls of consomme. If the mushrooms be fresh, they must be pared and cut into small pieces. They should simmer for ten minutes in the hot sauce. If canned mushrooms be used, they may be cooked whole, and only for five minutes. Simple Mushroom Sauce. Make a plain brown sauce ; add one can of mushrooms to it, and simmer for five minutes. Mushroom White Sauce. Make a white sauce; after straining, add a can of mushrooms, and cook for five minutes longer. Supreme Sauce. For one quart of this sauce use one pint of rich chicken stock, two pounds of shin of veal, one quart of water, one teacupful of butter, five table-spoonfuls of flour, one small onion, one slice of carrot, two cloves, a bit of mace, a slight grating of nutmeg, one bay leaf, a sprig of parsley,two level teaspoonfuls of salt, and one-third of a teaspoonful of white pepper, and half a pint of chopped mushrooms. Cut the veal in small pieces, and put it into a stew-pan with the quart of cold water, the spice and vegetables. Cook slowly for four hours. Strain, and put away to cool; when cool, skim carefully. Add this stock (which should be a clear jelly) to the chicken stock. Put the butter into a stew-pan, and on the fire; when it becomes hot, but not brown, add the flour, and stir until smooth and frothy. Draw the pan back, and stir until the mixture cools slightly; then gradually add the veal and chicken stocks. Stir until this boils; add the chopped mushrooms, salt, and pepper. Move the saucepan back where the heat will be just enough to keep the sauce bubbling at one side of the pan. Cook with the cover off the stew-pan for two hours; then skim off the butter and strain the sauce through a fine sieve. This sauce should be clear and velvety. To obtain this result, great care must be taken to have the stock used rich and clear, and to have the simmering done slowly. * Brown Sauce.