One tablespoon of butter in a sauce pan until it is a dark brown, add 1 tablespoon of flour and mix well 1-2 pint of stock and stir constantly until it boils; add 1-2 teaspoonful salt, 1-2 saltspoonful of pepper, 1-2 teaspoonful onion juice and it is ready to use.

One tablespoonful butter
1-2 tablespoonful flour
1 tablespoonful onion
1 1-2 cups tomato
1-2 teaspoon salt

Melt butter in sauce pan, add onion finely chopped, stirring constantly. Put in flour, cooking until thickened, then pour in the cooked tomato with pepper and salt added. Strain.

Melt---not boil---1 large tablespoonful of butter; add two barely rounded tablespoonfuls of flour and stir until smooth; add a pint of cold cream and bring to a boil, stirring constantly that the sauce may be perfectly smooth. Season with salt and red pepper.

One tablespoon of flour and the same of butter rubbed together. Cook with 1/2 cup of stock, 1/2 cup cream and yolk of egg beaten. Season with 1 teaspoon of chopped parsley, pepper and salt.

Cover a can of salmon with boiling water and let simmer over slow fire 20 minutes.

Hollandaise Sauce:

2 rounding tablespoonfuls of butter
1 rounding tablespoonful flour
1 cup boiling water
1/2 lemon, the juice only
1/2 teaspoonful salt
1 yolk of egg
pinch of cayenne

Method: Cream butter and flour; pour over the sauce the cup of boiling water; stir until thick; add lemon juice, salt, pepper and yolk of egg. Turn salmon on platter; pour sauce around and serve.

One cup mayonnaise dressing, 1 tablespoonful each of capers, olives, green cucumber pickles and parsley, chopped fine. Press in cloth until dry. Blend with mayonnaise. Very nice with fish.

One peck ripe tomatoes
12 large onions
8 large red peppers

Boil tomatoes and onions, first rubbed through a sieve, then add 2 cups sugar, 2 cups vinegar, 1 tablespoonful mustard, 1/2 cup salt; add peppers, chopped fine. Cook until thick. Bottle and seal.

One-third cup butter
3 level tablespoonfuls flour
1 1/2 cups hot water
1/2 teaspoonful salt
pepper
1 teaspoonful of lemon juice.

Method: Melt 1/2 of butter, add flour; pour hot water on gradually; boil five minutes; add remaining butter. Last add beaten yolks of 2 eggs and teaspoonful of lemon juice.

2 Tbsp. finely chopped onion
5 oz Red Wine
4 Tbsp. butter
1 tsp. chopped parsley
1 tsp. salt
1 tsp. pepper

Simmer wine until reduced to 1/4. Cool and add melted butter stirring constantly. Add other ingredients. Excellent for steaks, hamburgs or cold sliced roasts.

Eighteen ripe tomatoes, two onions, two green peppers, two teaspoons of salt, one teacup of sugar, two and a half cups of vinegar, one teaspoon each of cloves and cinnamon, chop and mix. Boil slowly and keep in glass cans.