Sauces
"NEITHER FISH NOR FLESH NOR GOOD RED HERRING."-Haywood.
The Recipes
Cream or White Sauce
Cream or White Sauce is what the French know as roux, and is the sauce used with all…
Brown Sauce
One tablespoon of butter, one tablespoon of flour, blended together. To this add one cup…
Egg Sauce
Make the White Sauce and into the quantity made by the fore going recipe cut two…
Hollandaise Sauce
Heat a bay-leaf and one tablespoon of chopped onion in two tablespoons of vinegar to the…
Drawn Butter
Two tablespoons of butter; one tablespoon of flour; one-half cup of boiling water; the…
Tomato Sauce
One tablespoon of butter; one tablespoon of flour; one cup of strained tomato; one-fourth…
Boiled Eggs
Eggs may be cooked in the shell in either one of two ways: First, put into cold water and…
Poached Eggs
Only the freshest eggs can be well poached, as the whites mix with the water and do not…
Fried Eggs
Melt a tablespoon of butter in a frying-pan, but do not brown. Drop in the eggs and…
Plain Omelet
Four eggs Four tablespoons of water One-half teaspoon of Larkin Table Salt One teaspoon…