High-class cookery made easy

fire for five minutes; pass through a pointed strainer; keep hot in the banbery. What is meant by a banbery for keeping sauces a young cook may not know. I will explain. Procure a square-topped pan almost like a roasting-pan, and fill it half-full of boiling water. Set the little pans into it, to keep sauces hot when made, and to prevent them burning. Set the sauces in with small bits of butter on the top, so as not to let a skin form. TO MAKE BROWN SAUCE. Take four ounces of butter, place it in a sauce-pan with four ounces of flour, and brown over the fire; then with a wooden spoon stir the sauce gradually while pouring in a quart and a pint of second stock, made in the way laid down for boiling stocks. Boil till it thickens and adheres to the back of the spoon; add a few drops of Worcestershire sauce. One-fourth of this sauce will do for a single entrée. Mushrooms can be added. TRUFFLE SAUCE. Mince two truffles, and place in a stew-pan with a cupful of brown sauce; boil for a quarter of an hour; add a glass of sherry. TOMATO SAUCE. Stew a few tomatoes in pepper and salt till tender, with the red part of one carrot. Pass through a wire and hair sieve, with two ounces of butter, into a stew-pan, one ounce of flour, and melt; add a cup and a-half of water; stir the tomato into the sauce. WHITE SAUCE. Take one ounce of flour, one ounce of butter, and melt it over the fire, then add a tea-cupful of strong white stock made in the way given for making white stock, one tea-cupful of milk, and a glass of cream. To this sauce may be added a squeeze of lemon, chopped parsley, mushrooms, or truffles. VEGETABLE SAUCE. Take some young carrots, and turnips, and onions, cut in thin stripes an inch long; one slice of bacon, cut in thin stripes the same as the vegetables, and the white of an egg boiled hard. Have the bacon