Add teaspoonful or more made mustard to each 1/4 pint white sauce.


Onion Sauce.

Boil 1/2 lb. or 3/4 lb. Spanish onions in milk and water till tender.
Drain and make sauce with the liquor. Rub the onion through sieve and add.


Brown Sauce.

With brown stock or gravy, make a sauce in same way as white sauce. If
browned flour is used the colour will be better. Add also a little Carnos
or Marmite.


Hasty Brown Sauce

can also be made by using water, in which a teaspoonful Carnos or 1/2
teaspoonful Marmite to the teacupful has been dissolved, instead of the
brown stock. Some mushroom ketchup is a good addition.


Sauce Piquante.

Stew some shallots in butter till quite cooked. Stir in a dessert spoonful
flour and allow to brown. Add juice of a lemon and seasoning of cayenne,
clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls
diluted extract or ketchup and water. Boil gently for 10 to 15 minutes,
then strain.