Put a tablespoonful of oil and a teaspoonful of grated onion into a saucepan, and allow to heat, but not scorch; then add a cupful of rich milk, or nut milk, and a little salt. When heated nearly to boiling, stir in one-half cupful of sifted bread crumbs. Let boil slowly a few minutes, and serve. Nice with protose cutlets or baked potatoes.
MINT SAUCE
Take fresh, green mint, wash, and chop very fine. Put into a glass, and for each two tablespoonfuls of mint allow one tablespoonful of sugar, and the juice of one lemon diluted with an equal amount of water.
SAUCES FOR DESSERTS
ARROWROOT SAUCE
Heat one cup of water to boiling; then add one teaspoonful of sugar, and one small tablespoonful of arrowroot mixed smooth in a little cold water, stirring briskly. In a few minutes remove from the fire, and flavor with lemon or almond. Nice for puddings.
BOILED CUSTARD SAUCE
Beat together in a saucepan, two eggs, one tablespoonful of sugar, and one-half teaspoonful of cornstarch. Place over the fire one cupful of milk, and as soon as it begins to boil pour it over the eggs in the saucepan. Stir well, place over the fire to boil until it thickens, then pour into a pitcher, and flavor if desired.