Miss Parloa's kitchen companion

* White Sauce. Into a frying-pan put three table-spoonfuls of butter, one of chopped onion, one of chopped carrot, two of chopped celery, a bay leaf, a sprig of parsley and a sprig of thyme, and simmer slowly for ten minutes, being careful not to brown ; then add three table-spoonfuls of flour, and stir until smooth and frothy. Draw the pan back to a cooler place, and gradually add a pint of white stock. Stir until smooth, and then add salt and pepper. Boil for five minutes, and add half a cupful of cream or milk. Boil up once, and after straining, use it. This is good for boiled fish or poultry, and is also a nice sauce in which to heat cold fish or meat. Another receipt : Use a cupful of white stock, a cupful of cream, one table-spoonful of chopped onion, one of lemon juice, two of butter, two of flour, a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Cook the butter and onion together, slowly, for ten minutes ; then add the flour, and cook until the mixture is smooth and frothy, — probably about half a minute will suffice. At this point gradually add the stock ; and after simmering for ten minutes, put in the cream, salt, and pepper. Boil up once, and strain through a sieve ; then add the lemon juice. This sauce is nice for boiled, baked, and broiled fish, and is quite necessary for the finishing touch to halibut a la poulette. Make it while the fish is baking. *Poulette Sauce. This is nice with boiled fowl or boiled fish, and may be used with any kind of delicate meat, fish, or vegetables. To make it, take half a cupful of butter, three table-spoonfuls of flour, the yolks of three eggs, one pint of stock or water, one table-spoonful of lemon juice, one-eighth of a teaspoonful of pepper, and one level teaspoonful of salt. Beat the butter and flour together until smooth and light ; then add the salt, pepper, and lemon juice. Gradually pour the boiling stock or water upon this mixture, and simmer for ten minutes. Meanwhile beat the yolks of the eggs in a small saucepan. Gradually pour the sauce upon them. Set the saucepan in another containing boiling water, and stir for a minute and a half ; then remove from the stove without delay. ' Bechamel Yellow Sauce. Put three table-spoonfuls of butter into a saucepan, and beat to a cream ; then add three level table-spoonfuls of flour, and beat both articles together. Add ten peppercorns, a small piece of mace, a small slice of carrot, half an onion, and a pint of white stock. Tie together a bay leaf, two sprigs of parsley, and one of thyme, and put the bunch into the saucepan with the other ingredients. Simmer for twenty minutes ; then strain, and put over the fire again. Add half a cupful of cream, and salt and pepper to meet your taste. Beat together the yolks of four eggs and half a cupful of cold cream. Stir this mixture into the sauce ; and after the sauce has been heated to the boiling-point, cook two minutes longer, stirring all the time. Sauce Allemand.