The national course in home economics

When a sauce is intended to be served hot, it should be kept so, and the best method to insure this is to place the vessel in which the sauce has been made in another one containing hot water. This prevents further boiling, but keeps the right degree of heat. Sauces, gravies, etc., are better made in an enameled saucepan. Below are given recipes for the making of all the favorites. DRAWN BUTTER SAUCE. Put in a saucepan two generous tablespoonfuls of butter, add two tablespoonfuls of flour and stir; pour in a pint of boiling water, add a little salt and pepper. Simmer for twenty minutes until it thickens, then add gradually one-half tablespoonful of butter, beating until it becomes white. Stir well, strain and serve. Celia McDonald. CREAM SAUCE. Put into a saucepan one tablespoonful of flour and two tablespoonfuls of butter, place over a slow fire and stir lightly for two minutes, adding a pinch of sugar and salt and one teacupful of cream. Stir well again for two minutes, to avoid its coming to a boil. Serve at once. Inez Hall. GIBLET SAUCE. Take the liver, heart, gizzard and neck of a chicken, wash and boil in water that has been salted. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butler and thicken with a little flour to a cream. Pepper and salt, boil a couple of minutes and serve. Mrs. F. T. White. HERB SAUCE. A tablespoonful of finely-chopped parsley and a tablespoonful of chopped onion, two tablespoonfuls of butter, a little salt and pepper. Stir it together in a saucepan over the fire three or four minutes. Pour in a pint ot white sauce and stir till it boils hard. Then serve. Mrs. Kate Fleming. BUTTER SAUCE. Put about one-half pound of butter into a tin dish or a bowl. Stand the dish in water that is boiling hard and take it from the fire when the butter has melted. Strain it through a very fine sieve, and do not let any of the sediment in the dish mix with it. Stir in a little salt and send to the table in a dish that has been heated. Mrs. Mary Holland. CURRY SAUCE. The powder for this sauce can be procured ready at most druggists. To make the sauce take one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of curry-powder, a large slice of onion, a large cupful of stock, salt and pepper to taste. Cut the onion fine and fry brown in the butter. Add flour and curry-powder. Stir a minute, add the stock, season with salt and pepper and simmer five minutes. Strain and serve. This sauce is designed for broiled meats or fish. Mrs. J. E. O'Connor. OYSTER SAUCE. Let a pint of oysters heat in their own liquor till they begin to ruffle. Skim out into a hot dish, add a teacupful of milk or cream to the liquor with two tablespoonfuls of cold butter, a pinch of cayenne and salt. Thicken with a tablespoonful of flour, boil up and add the oysters. This sauce is suitable for fish, boiled turkey, chickens, or any white meats boiled. Mrs. Maude Williams. CRANBERRY SAUCE.