a fine colander or wire strainer.

The double boiler is the best utensil for the preparation of sauces and
gravies, since it facilitates even cooking and renders them less liable
to become scorched. The inner cup should be placed on the top of the
range until the sauce has become thickened, as in the cooking of grains,
and afterwards placed in the outer boiler to continue the cooking as
long as needed.

Cream gravies for vegetables may be delicately flavored with celery, by
steeping a few bits of celery in the milk for a few minutes, and
removing with a fork before adding the thickening. Sauces for puddings
may be similarly flavored, by steeping cocoanut or bits of orange or
lemon rind in the milk.

GRAVIES AND SAUCES FOR VEGETABLES.

_RECIPES._

BROWN SAUCE.--Heat a pint of thin cream, and when boiling, add half
a teaspoonful of salt and a tablespoonful of flour browned in the oven
as directed on page 274, and rubbed to a smooth paste with a little cold
milk. Allow it to boil rapidly, stirring constantly until thickened;
then cook more slowly, in a double boiler, for five or ten minutes. If
desired, the milk may be flavored with onion before adding the flour.
This makes a good dressing for potatoes.

CREAM OR WHITE SAUCE.--Heat a pint of rich milk, part cream if it
can be afforded, to boiling, and stir into it one tablespoonful of flour
previously rubbed smooth in a little milk. Season with salt, and cook in
a double boiler five or ten minutes, stirring frequently that no lumps
be formed. If lumps are found in the sauce, turn it quickly through a
fine, hot colander into the dish in which it is to be served.

CELERY SAUCE.--Cut half a dozen stalks of celery into
finger-lengths, and simmer in milk for ten or fifteen minutes. Skim out
the celery, add a little cream to the milk, salt to taste, and thicken
with flour as for white sauce. This is very nice for potatoes and for
toast.

EGG SAUCE.--Heat a pint of milk to boiling, and stir in a
dessertspoonful of flour rubbed smooth in a little milk. Stir constantly
until the sauce is well thickened; add the well-beaten yolk of an egg,
turning it in very slowly and stirring rapidly so that it shall be well
mingled. Boil up once only, add a very little salt, and serve. The egg
makes an excellent substitute for cream.

PEASE GRAVY.--A gravy prepared either of dried or green peas as
directed for Lentil Gravy on page 226, makes a suitable dressing for
baked potatoes