k sauce.

Five level tablespoons of flour and one cup of milk make a sauce for
cutlets, croquettes, etc.

Use a saucepan that is scoured bright, add the flour to the cold milk
and then stir to dissolve, using fork or wire whip to facilitate the
process. Never use a spoon for this purpose, as it is impossible to
thoroughly dissolve the lumps. Place on the fire and bring to a boil,
stirring constantly. Cook for five minutes after the boiling point is
reached and then remove from the fire and add seasoning. It is then
ready to use. If you desire a butter flavor, add one tablespoonful of
butter with the seasoning and stir until melted.

Part milk and water, stock, chicken broth, oyster or clam juice may be
used in place of all milk with very good results. When making soups
or sauces for meat and vegetable dishes the liquid from the canned
vegetables, or the water in which the fresh vegetables were cooked,
may be combined with an equal portion of milk.

Many splendid varieties of sauce can be made from the plain cream
sauce. For parsley sauce add four tablespoonfuls of finely chopped
parsley to one cup of cream sauce.

ONION SAUCE

One-half cupful of cooked onions, rubbed through a coarse sieve, and
then add to one cupful of cream sauce.

PIMENTO CREAM SAUCE

Three canned pimentos, rubbed through a fine sieve and then add to one
cupful of cream sauce.

SUPREME SAUCE

One cupful of thick cream sauce,
One-half cupful of mushrooms, pared and cut in pieces and parboiled,
Yolk of one egg.

Seasoning well to taste.

CELERY SAUCE

One cup of thick cream sauce,
One cup of finely diced celery, parboiled until tender,
One teaspoon of salt,
One-half teaspoon of paprika.

Blend well.

ADMIRAL SAUCE

One cup of thick cream sauce,
Grated rind of one-quarter lemon,
Two tablespoons of capers,
Two tablespoons of finely chopped parsley,
Juice of one-half lemon,
Two tablespoons of butter.

Stir until well blended and then heat until just below the boiling
point. Season.

BEARNAISE SAUCE

One-half cup of thick cream sauce,
Yolks of two eggs,
One teaspoon of grated onion,
Three tablespoons of butter.

Blend well, and now add

One teaspoon of salt,
One-half teaspoon of white pepper,
One-half teaspoon of paprika,
Juice of one lemon.

Stir constantly until scalding hot. This sauce will not curdle if left
standing for a few minutes.

CREAM HORSERADISH