BECHAMEL SAUCE NO. 1

Put two ounces of butter and two tablespoons of flour into a saucepan
and stir for five minutes. Pour one and one-half pints of boiling milk
gradually in, beating well with a whisk. Add some nutmeg, a few
peppercorns, a pinch of salt, and some chopped mushrooms. Cook for
one-quarter of an hour, and rub through a fine sieve.


BECHAMEL SAUCE NO. 2

Mix three tablespoons of butter and three of flour to a smooth paste,
put some peppercorns, one-half an onion, one-half a carrot sliced, a
small piece of mace, two teacups of white stock, a pinch of salt and
of grated nutmeg, in a stew-pan; simmer for one-half an hour, stirring
often, then add one teacup of cream; boil at once, and strain and
serve.


TOMATO SAUCE NO. 1

Take ten fresh tomatoes, remove the skins, cut them up; put them into
a saucepan and boil them until soft. Then pass them through a sieve.
Put their juice into a saucepan with one heaping tablespoon of butter
or one-half tablespoon of good lard, salt and pepper, and boil again,
adding water if the sauce becomes too thick. This sauce can be kept in
a bottle for several days. It can be used for macaroni, etc., in place
of the tomato paste.