as parsnips, celery,
carrots, turnips, green pepper, onion, leek, parsley, celery tops,
celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,
and cook in water until tender; strain, pressing all from the
vegetables. The water Jerusalem artichokes are boiled in is valuable for
sauces. The liquid from canned peas is also excellent. Care must be
taken in putting the vegetables together not to let any one predominate,
turnip especially, as it makes a sauce very bitter.

COLORING FOR SAUCES, SOUPS, Etc.

Melt a quarter of a pound of granulated sugar in a spider, cook until it
is a very dark, rich brown, almost black, stir constantly. Great care
must be taken that it does not burn. When done pour over it a quart of
boiling water and let it cook until the caramel is entirely dissolved,
pour it out and when cold strain and bottle. It will keep indefinitely
and a tablespoonful will give color to a pint of liquid.

OLIVE SAUCE.

Melt a heaping tablespoonful of butter in a spider and when it begins to
brown stir into it a heaping tablespoonful of flour, let it cook until
a very dark brown, but be careful not to let it burn, then add enough
rich vegetable stock to make a thick cream-like sauce. Have ready some
olives--six or seven, that have been boiled a few minutes in water and
cut from the stones, add these to the sauce, season with pepper and salt
to taste, bring to the boiling point and serve.

SAUCE HOLLANDAISE.

One-quarter of a pound of butter, one-quarter of a cup of water,
one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,
a dash of cayenne, and the yolks of three eggs. Beat the butter to a
cream and stir in the yolks of eggs, one at a time, then the lemon
juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling
water on the fire, beating constantly with an egg beater, and when it
begins to thicken stir in gradually the boiling water. When it is as
thick as soft custard it is done. Great care must be taken not to let it
remain too long on the fire or it will curdle.

DRAWN BUTTER OR CREAM SAUCE.

Melt a large heaping tablespoonful of butter and stir into it a heaping
teaspoonful of flour, let them cook together without browning and add by
degrees a cup of hot milk.

CURRY SAUCE.

Curry sauce is made by adding curry powder to taste to a white sauce. It
may likewise be added to a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grate