MUSHROOM SAUCE.
Prepare as number one, add the desired amount of dried mushrooms, which have been soaked in water for several hours, and boil for ten minutes. Serve with rice.
The best way to use spices is to buy them whole, in the fresh or dried state, and chop, grate, or grind them when needed. Vanilla beans, bitter almonds, bay leaves, cinnamon bark and many others may be used whole and removed before serving.
CREAM SAUCE. No. 1.
Prepare as number one; remove from the fire, add a few tablespoonfuls of hot cream, or the yolk of one or several eggs, which have been diluted and stirred with a little cold water. Flavor with mace, pepper, nutmeg, parsley, lemon, or vanilla. Serve with macaroni, plum pudding, French toast, or boiled onions.
CREAM SAUCE. No. 2.
Thicken some water with flour. Cook ten minutes, and add hot cream and flavoring.
ALMOND SAUCE.
Prepare with hot water as directed for butter sauce. Stir smooth a tablespoonful of almond butter or paste with two tablespoonfuls of cold water, remove the sauce from the fire, add the almond butter and stir thoroughly. Serve with baked apples, rice, or bread.