The Boston cooking-school cook book

seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain. Tomato and Mushroom Sauce 2 slices chopped bacon or small quantity uncooked ham 1 slice onion 6 slices carrot 1 bay leaf 2 sprigs thyme Sprig of parsley 2 cloves ½ teaspoon peppercorns Few gratings nutmeg 3 tablespoons flour ½ can tomatoes 1½ cups Brown Stock Salt and pepper ½ can mushrooms Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible. Tomato Cream Sauce ½ can tomatoes Sprig of thyme 1 stalk celery 1 slice onion Bit of bay leaf 1 cup White Sauce I ½ teaspoon salt Few grains cayenne ¼ teaspoon soda Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets. Spanish Sauce 2 tablespoons finely chopped lean raw ham 2 tablespoons chopped celery 2 tablespoons chopped carrot 1 tablespoon chopped onion ¼ cup butter ¼ cup flour 1⅓ cups Brown Stock ⅔ cup stewed and strained tomatoes Salt and pepper Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper. Béchamel Sauce 1½ cups White Stock 1 slice onion 1 slice carrot Bit of bay leaf Sprig of parsley 6 peppercorns ¼ cup butter ¼ cup flour 1 cup scalded milk ½ teaspoon salt ⅛ teaspoon pepper Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper. Yellow Béchamel Sauce To two cups Béchamel Sauce add yolks of