e in 4 or 5
hours. Pour into stone jars, which should be not more than half full,
and keep in a cool place. (Three boiled potatoes may be mashed
smoothly and added to this yeast if desired.)

* * * * *

SAUCES AND MILK SOUPS.

WHITE SAUCE.

(_For Vegetables, Eggs, etc._)

1 pt. milk.
4 (l.) tbsps. flour.
1/2 ssp. white pepper.
2 tbsps. butter.
1/2 tsp. salt.

Heat the milk over hot water. Put the butter in a granite saucepan and
stir till it melts, being careful not to brown. Add the dry flour, and
stir quickly till well mixed. Add the milk gradually, stirring
carefully (especially from the sides) until perfectly smooth. Let it
boil until it thickens, then add salt and pepper.

In using this sauce for creamed oysters, add 1/2 tsp. of celery salt,
a few grains of cayenne pepper, and a tsp. of lemon juice.

DRAWN BUTTER SAUCE.

1 pt. hot water or stock.
1/2 cup butter.
1/2 ssp. pepper.
4 (l.) tbsps. flour.
1/2 tsp. salt.

Put the butter in the saucepan; when melted add the dry flour, and mix
well. Add the hot water or stock a little at a time, and stir rapidly
till it thickens; when smooth add the salt and pepper. Be careful to
have all sauces free from lumps. (Hard boiled eggs may be added to
this sauce for baked or boiled fish. Two tbsps. of chopped parsley may
be added if parsley sauce is desired.)

BROWN SAUCE.

1 pt. hot stock.
2 tbsps. butter.
1/2 tsp. salt.
1 tbsp. lemon juice.
2 tbsps. minced onions.
4 tbsps. flour.
1/2 ssp. pepper.
Caramel enough to color.

Mince the onion and fry it in the butter 5 minutes. Be careful not to
burn it. When the butter is browned add the dry flour, and stir well.
Add the hot stock a little at a time; stir rapidly until it thickens
and is perfectly smooth. Add the salt and pepper. Simmer 5 minutes,
and strain to remove the onion.

CARAMEL FOR COLORING SOUPS AND SAUCES.

Melt 1 cup of sugar with 1 tbsp. of water in a frying-pan. Stir until
it becomes of a dark brown color. Add 1 cup of boiling water, simmer
10 minutes, and bottle when cool. This coloring is useful for many
purposes, and is more wholesome than browned butter.

MOCK BISQUE SOUP.

1 pt. stewed tomatoes.
2 tbsps. flour.
1/2 tsp. soda.
1 tsp. salt.
1 pt. milk.
2 tbsps. butter.
1/4 tsp. pepper.

Reserve 1/2 cup of the milk, put the remainder o