The Birmingham age-herald., 1915-09-19

This reduces the chance cf its curd1ing. BUTTER SAUCE OR DRAWN BUTTER For this the regulation proportions of a tablespoon each of butter and four are cooked together until they bubble and a half pint of boiling water is then poured upon them and the sauce stirred until smooth and thick. and seasoned with pepper. salt, and onion juice. or other desired seasoning.
 SAvORY BUFFER SAUCu
 Make as directed in the preceding recipe and add to the sauce ten drops of onion juice, a teaspoon of finely chopped pickles and a pinch of mustard wet to a paste with a little vinegar. To make the sauce richer a beaten egg may be care fully stirred Into the sauce at the last and the vessel taken from the fire after one minute
 CAPER SAUCE
 Make a butter sauce as directed and put with 1t at the least tablespoon of capers- This is good to serve with boiled mutton and is also nice for boiled fish.
 EGG sAUCn.
 Make pint cf white sauce; have ready hard boiled egg. chopped f1ne. stir 1t into the sauce; season to taste with salt and pepper. Good for baked or boiled or broiled hsh.
 ONION OR SOUBISE SAUCN. To half a pint of white sauce add twe medium sized onions which have been boiled soft and then chopped. Stir well add salt and pepper to taste.
 TOMATO SAUCE. Drain half g. pint of the liquor from. stewed tomatoes, either canned or fresh put it over the fire with a slice of onion and simmer fifteen minutes; take out tho onion and pour tho liquor upon a table { spoon each of butter and four which have been cooked together until they bubble Stir to smooth thickness, season wit1f salt and pepper and serve. This Is good to pour over poached or hard boiled and chopped eggs, to serve with fish or veal or lamb or mutton or hamburg steak.
 BROWN SAUCE. Cook together a tablespoon each of but ter and of Drowned flour, letting then. cook until the color begins to darkenI pour upon them half pint of clear beel stock or consomme. Stir until thick, and if a darker tint Is required add few drop of caramel or of kitchen bouquet as vel as salt and pepper.
 MINT SAUCE.
 Chop fine three tablespoons of fresll mint; bruise this with three tablespoong of granulated sugar; pour upon them foul tablespoons of vinegar, stir until the suga is dissolved; let all stand together fer few minutes and serve cold.
 JELLY sAUCH FOR PUDDINGs. Heat together in a saucepan . largt tablespoon of butter. half glass of cur rant or other tart jelly, and tablespoon of sugar and stir until dissolved anu, blended. When smooth put in a saltspoof of corn starch moistened to paste witt the juice of a lemon. Cook for two min utes and keep hot over boiling water until needed. If wine Is used put in gill ol sherry just before serving.
 FRUIT JUICE PUDDING SAUCE. Squeeze the juice from any kind of fruIs and set 1t aside. Cream tablespoon of butter and q cup of sugar together untA they are creamy, beat in the fruit juice. and set on ice until needed.
 CRUSHED FRUIT SAUCE.
 Cream together two tablespoons of bull ter and one cup of powdered sugar; puI the mixture over the fire and stir until il boils. adding to 1t at this stage a teal spoon of arrowroot wet to paste in cold water. Cook two minutes longer and stir in a cup of any kind of crushed of chopped fruit, fresh or canned. Leav{ the sauce on the fire just long enough td become hot through and serve.
 MILK PUDDING sAUCT. Cream tablespoon of butter into cu,t of sugar; add to them two eggs beaterh stiff and whip all well. Wet a teaspoon ot corn starch in little cold milk and puff this with the saucealong with teaspoorIr of nutmeg or cinnamon. Beat In fivtv tablespoons of boiling milk, a little at so time, set the vessel containing the sauce, in kettle of boiling water and cook foi, five minutes. stirring constantly. Do not, let the sauce come to a boil.