Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Mushroom Sauce No. 2

• 1 cup [White Sauce]
  1 cup fresh mushrooms
  1 tablespoon mushroom catsup
  1 tablespoon butter
  1 teaspoon lemon juice
  1 tablespoon Worcestershire sauce
  ¼ teaspoon paprika
  1 tablespoon wine

Chop mushrooms and sauté in butter; add to [White Sauce]; cook ten minutes. Add remaining ingredients and serve.

Olive Sauce

To [Brown Sauce] add one teaspoon chopped onion and one half cup stoned, chopped and boiled olives.

Onion Sauce

To one cup [White Sauce] add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes.

Orange Sauce

• 2 tablespoons butter
  4 tablespoons flour
  1 teaspoon mustard
  ½ teaspoon salt
  ⅓ cup Port wine
  4 tablespoons [Currant Jelly]
  1 cup stock
  juice and grated rind of two oranges

Melt butter; add flour, mustard, salt, stock, cook ten minutes; add [Currant Jelly], cook five minutes; add orange juice, rind, and wine. Serve when hot.