Miss Parloa's kitchen companion

Put the butter, onions, sugar, salt, and pepper into a small frying-pan, and cook slowly for one hour, stirring frequently. At the end of that time draw the pan forward, and stir the onion constantly until it is brown; then rub it through a strainer into a saucepan ; add the Spanish sauce, place on the fire, and stir constantly until the sauce boils. This sauce is served with roast, broiled, or breaded mutton. * Butter Sauce. Beat together half a cupful of butter and one tablespoonful of flour. Pour on this mixture half a pint of boiling water. Place the saucepan on the fire, and stir constantly until the sauce boils ; then take from the fire immediately. * Egg Sauce. Stir three hard-boiled eggs, chopped rather fine, into the butter sauce. * Cream Sauce. Put three table-spoonfuls of butter into a frying-pan, and place on the fire. When the butter is hot, add two level table-spoonfuls of flour. Stir this until smooth and frothy ; then draw the pan back, and gradually add one pint of cold milk. Eeplace the pan on a hot part of the stove, and stir the sauce until it boils. Add one teaspoonful of salt and about one-fourth of a teaspoonful of pepper; simmer three minutes, and it is ready for use. A few drops of onion juice will improve this sauce. A teaspoonful of minced parsley may be added when this sauce is to be used for fish or potatoes. * Bread Sauce. Use a cupful and a half of dry bread, one pint of stock, a large slice of onion, two generous table-spoonfuls of butter, one teaspoonful of salt, and half a teaspoonful of pepper. Put the bread on a board, and crush it lightly with a rolling-pin. Put this into a sieve, and sift all the fine crumbs through ; there should be half a cupful of these. Put them in the double-boiler, with the onion, salt, pepper, and stock ; cook for half an hour ; at the end of that time take out the onion, and add one table-spoonful of the butter. The sauce is then ready to serve. While the sauce is cooking, put one table-spoonful of butter into a frying-pan, and place on the fire. When the butter is hot, add the coarse crumbs that did not go through the sieve. Stir over a hot fire until the crumbs are brown and crisp. This work must be done carefully in order that the crumbs shall be crisp and brown and yet not be burned. Bread sauce is served with grouse, quail, partridge, ptarmigan, roast chicken, and turkey. The sauce and fried crumbs may be served in separate dishes ; or the sauce may be spread on a meat dish, and the birds be placed on this, and the birds and sauce sprinkled with the crumbs. If stock cannot be obtained, substitute a generous pint of milk. *• * Tomato Sauce. Use one pint of stewed and strained tomatoes, half a pint of stock, three table-spoonfuls of butter, two generous table-spoonfuls of flour, one slice of onion, one of carrot, one generous teaspoonful of salt, and half a teaspoonful of pepper. Cook the butter, onion, and carrot together for ten minutes ; add the flour, and stir until frothy ; then add the stock, stirring all the while. When smooth, add the tomato, salt, and pepper. Simmer for ten minutes ; strain, and serve. . * Matelote Sauce.