Three tablespoonfuls Kitchen Boquet; one-third cupful butter; one-third cupful flour; one teaspoonful salt; dash cayenne; one teaspoonful onion juice; two cupfuls milk; one can mushrooms. Melt the butter, add flour and milk gradually, stirring all the while. When cooked, add the salt, cayenne, onion and kitchen boquet. Drain and chop mushrooms; add to sauce and cook three minutes.
TOMATO CELERY SAUCE
Two teaspoonfuls kitchen boquet; one quart tomatoes; one teaspoonful sugar; three pepper-corns; one tablespoonful butter; one head of celery; one onion; one green pepper; one bay leaf; four cloves; salt and pepper; one tablespoonful flour. Place the tomatoes in a saucepan; add the celery cut up into inch lengths; the onion slices and spices. Simmer slowly for twenty minutes, pass through a sieve; return to the fire, and stew down until you have one cupful of puree. Blend the flour and butter together in a double boiler; stir in the tomato-celery puree, and stir until smooth and thick; season with kitchen boquet, salt and pepper. If too thick, add a little water or stock. This is fine to serve with meat loaf, salmon loaf or rice croquettes, etc.
SAUCE BERNAISE
Heat a granite saucepan slightly and break into it four eggs. Beat the eggs briskly over a slow fire, but do not let them boil; mix four tablespoonfuls hot water and two tablespoonfuls beef extract, and as the eggs begin to cook stir in the mixture, adding the juice of one lemon, one tablespoonful onion juice and one teaspoonful Tarragon vinegar, salt and pepper. When this is well mixed pour on beef-steak and serve.
MINT SAUCE
One bunch mint; one tablespoonful sugar; three-fourths cup vinegar. Rinse the mint in cold water; chop very fine; dissolve the sugar in the vinegar; add the mint; let it stand for one hour to infuse before using. If the same is wanted hot, heat the vinegar and stir in the mint just before using.
SAUCE ALLEMANDE Mrs. Bertha C. Hansen
Four tablespoonfuls butter; four tablespoonfuls flour; one egg yolk; one cup white stock; one cup cream; one-half teaspoonful salt; few grains pepper. Make same as a thin white sauce. Just before serving, add the yolk of one egg and cook slightly.
HORSE-RADISH DRESSING FOR ROAST BEEF Mrs. E. D. Gotchy