r use. In making a white sauce some cooks add, from time to time
while the sauce is being stirred, a few drops of lemon juice, which they
claim makes the sauce much whiter.

Sometimes we make the sauce after another fashion, using the same
proportions of the various ingredients. If water or stock be used, put
it in the blazer directly over the fire. If the liquid be milk, put it
into the blazer, and the blazer over hot water; cream together the
butter, flour and seasonings, dilute with a little of the hot liquid,
pour into the remainder of the hot liquid, and stir constantly until the
sauce thickens, and then occasionally for ten or fifteen minutes, until
the flour is thoroughly cooked.

In making a brown sauce, first brown the butter, then brown the flour in
the butter, and, whenever it is convenient, use brown stock as the
liquid.

INGREDIENTS FOR ONE CUP OF SAUCE.

2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/4 a teaspoonful of salt.
A few grains of pepper.
1 cup of liquid.

INGREDIENTS FOR ONE PINT OF SAUCE.

1/4 a cup of butter.
1/4 a cup of flour.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of pepper.
1 pint of liquid.

=Measuring.=

In all recipes where flour is used, unless otherwise stated, the flour
is measured after sifting once. When flour is measured by cups, the cup
is filled with a spoon, and a level cupful is meant. A tablespoonful or
teaspoonful of any designated material is a level spoonful of such
material.

=Flavoring.=

When rich soup stock, flavored with vegetables and sweet herbs, is at
hand for use in sauces, additional seasonings are not necessary; but
when a sauce is made of milk, water, or water and meat extract, some
flavor more or less pronounced is demanded. A few bits of onion and
carrot browned in hot butter, or anchovy sauce or curry may be added;
but, all things considered, the most convenient way to secure an
appetizing flavor is by the use of "Kitchen Bouquet." This alone or in
conjunction with a dash of some one of the many really good proprietary
sauces on the market is well-nigh indispensable in chafing-dish
cookery.

RECIPES.

"_No variety here,
But you, most noble guests, whose gracious looks
Must make a dish or two become a feast._"

OYSTER DISHES.

He