Modern cookery for private families

and then boiled in pale veal gravy, which must be thickened with rich cream, is excellent. A _morsel_ of sugar improves this sauce. Cucumbers, 3: 15 to 18 minutes. White sauce, 1/4 pint. WHITE MUSHROOM SAUCE. Cut off the stems closely from half a pint of small button mushrooms; clean them with a little salt and a bit of flannel, and throw them into cold water, slightly salted, as they are done; drain them well, or dry them in a soft cloth, and throw them into half a pint of boiling _béchamel_ (see page 108), or of white sauce made with very fresh milk, or thin cream, thickened with a tablespoonful of flour and two ounces of butter. Simmer the mushrooms from ten to twenty minutes, or until they are quite tender, and dish the sauce, which should be properly seasoned with salt, mace, and cayenne. Mushrooms, 1/2 pint; white sauce, 1/2 pint; seasoning of salt, mace, and cayenne: 10 minutes. ANOTHER MUSHROOM SAUCE. Prepare from half to a whole pint of very small mushroom-buttons with great nicety, and throw them into an equal quantity of _sauce tournée_; when they are tender add a few spoonsful of rich cream, give the whole a boil, and serve it. Either of these sauces may be sent to table with boiled poultry, breast of veal, or veal cutlets: the _sauce tournée_ should be thickened rather more than usual when it is to be used in this receipt. Mushrooms and _sauce tournée_ each, 1/2 to whole pint: stewed till tender. Cream, 4 to 8 tablespoonsful. BROWN MUSHROOM SAUCE. Very small flaps, peeled and freed entirely from the fur, will answer for this sauce. Leave them whole or quarter them, and stew them tender in some rich brown gravy; give a full seasoning of mace and cayenne, add thickening and salt if needed, and a tablespoonful of good mushroom catsup. COMMON TOMATA SAUCE. Tomatas are so juicy when ripe that they require little or no liquid to reduce them to a proper consistence for sauce; and they vary so exceedingly in size and quality that