Peel and boil six white onions, and when tender pour off the water; chop the onions small, and add to them a cup of hot milk, a large spoonful of butter, and pepper and salt to taste. Thicken with a little flour if preferred.
NO. 6.—TOMATO SAUCE, PLAIN
Peel and slice twelve tomatoes, pick out the seeds; add three pounded crackers, salt and pepper; stir twenty minutes and serve.
NO. 7.—CRANBERRY SAUCE
Stew cranberries till soft; when soft, stir in sugar; scald a few minutes and strain, or not, just as you please; it is good either way.
NO. 8.—SALAD SAUCE OR DRESSING FOR LETTUCE
Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl with a tablespoonful of mustard and one of sweet cream; add gradually two tablespoonfuls of sweet oil; when well mixed add the yolk of a raw egg, to give the paste a delicate smoothness; a little salt, a spoonful of sugar, and one tablespoon and a half of fine vinegar.
NO. 9.—SAUCE PIQUANTE FOR COLD MEAT
Slice two onions, fry them in butter; put them in a stewpan with a carrot, some sweet herbs, such as dried thyme or marjoram, two eschalots, some parsley and a clove of garlic; dredge in a spoonful of flour. When the carrot is perfectly done, mash it in the stewpan with a wooden spoon, and when smooth add to it a cup of soup stock. When this boils up, throw in a cup of strong vinegar. Add salt and pepper, and strain.
NO. 10.—BUTTER AND FLOUR SAUCE OR WHITE SAUCE