mash
and put through a sieve. Have ready three pints of boiling milk, into
this put the salsify, liquor and pulp, thicken with a tablespoonful of
flour, and season with butter, pepper and salt. Roll crackers and stir
in three tablespoonfuls of cracker dust.

SAUCES.

=Asparagus Sauce.=--Use the tender part of the stalks for the main dish,
boil the tougher part until it is as soft as it will be, then rub
through a coarse sieve. Put the pulp into a mixture of one tablespoonful
each of butter and flour and let it simmer for a few moments, add a
half-cup of water in which the asparagus was boiled, season with salt
and pepper and boil thoroughly; just before taking from the fire add a
half-cup of hot cream or one-half cup of milk and water, and a
teaspoonful of butter; a little grating of nutmeg improves the flavor.

=Bechamel Sauce.=--Bechamel sauce is a white one and needs a white stock;
if there is none at hand make it in the following manner: cut up lean
veal, free from fat into three-inch cubes and put them into a stewpan.
Add one small onion, one small carrot cut into pieces, and six ounces of
butter. Fry the vegetables in the butter ten minutes, without coloring,
then stir in three ounces of flour, and continue stirring five minutes
longer. Add three pints of stock, one pint of cream, five ounces of
mushrooms, a small sprinkling of dried herbs, one half teaspoonful of
salt and a pinch of white pepper. Stir until it comes to a boil, skim
occasionally to remove the fat, and simmer for two hours. Strain through
a cloth or fine sieve into a porcelain stewpan with a gill of cream.
Simmer over the fire till it coats the spoon, strain again through a
cloth or fine sieve into a basin, and set till the sauce is cold. This
sauce requires the cook's utmost attention.

=Butter Sauce or Drawn Butter Sauce.=--Mix one tablespoonful each of
butter and flour to a smooth paste, put in a saucepan to melt, not to
brown, and add one cupful of water, broth, or milk. Season with one
teaspoonful of salt and one saltspoonful of pepper. Stir constantly
while boiling. This is a good sauce in itself and is the foundation of
many other sauces; it is varied with different vegetable flavors,
catsups, vinegars, spices, lemon juice, leaves and the different sweet
herbs.

=Brown Sauce or Spanish Sauce.=--Brown a tablespoonful of butter, add the
same amount of flour and brown again, add a cup of boiling water, stock
or milk, and stir while it