Chestnut Sauce
- 2 tablespoons butter
2 tablespoons flour
1 cup stock
¼ teaspoon salt
¼ teaspoon paprika
1 cup mashed chestnuts
Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve.
Currant Jelly Sauce
To [Brown Sauce] add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve.
Curry Sauce
Add to [White Sauce] one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter.
Cucumber Sauce
Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar.