Page 7 Advertisements Column 2

Alexandra Herald and Central Otago Gazette, Issue 382, 3 September 1903, Page 7

VARIOUS EVEKYDAY SAUCE 3. Brown Sauce ia the weak point of many eooka Pat two tablespoonful of butter or good beef dripping in a sauce-pan, add two tablespoonfuls of flour, and stir until daik brown. Add one pint of cold water gradually (ar stock) and stir till thick and smooth and the ssuce leaves the sidea of the pan. Season with salt, pepper* and any flavouring desired. White Siuce is often tasteless, poor, and thin. This recipe ia excellent: Take one ouncu of freßh butter, stir it in a sauoe-pan a tablespoonful of flour, Bait and peppar. With a wooden spoon stir till the butter is cjLuite melted, then add half a pint of milk, or half white stock and half milk. Stir the fluid in gradually, and cook till the sauce leaves the sides oi the pan. Eggs, oysters, shrimps, onions, celery, cheese, lemon juice, parsley, and carrot may be Kssd for flavouring. Celery Sauce, sd excellent with boiled chicken, should be I made as follows« Wash the celery and cut in short lengths, and simmer for half an hour. Allow a teacupful of water for each stuk of celery.. Melt a tablespoonful of butter, stir into it quickly a tablespoonful of flour, then add the strained and mashed celery and a teacupful of milk. Stir without ceasiag till in reaches boiling point, season with pepper and salt and serve.

Mother: ' Why aren't you and George i 'caiisia you'd hid more experience bringia' up