PAPRIKA SAUCE

Rub together two level tablespoonfuls of flour and two of butter, with
a tablespoonful of paprika. Add a half pint of chicken stock. Stir
until boiling. Add a half teaspoonful of salt, and strain. This sauce
may be used over chicken as well as eggs.


CURRY SAUCE

Chop fine one onion. Cook it with two level tablespoonfuls of butter
until soft. Do not brown. Add two level tablespoonfuls of flour, one
teaspoonful of curry powder and a half teaspoonful of salt. Mix and
add a half pint of boiling water. Stir until boiling, and strain.


ITALIAN SAUCE

Chop sufficient carrot to make a tablespoonful; chop one onion. Place
them in a saucepan with three level tablespoonfuls of butter, a bay
leaf and a blade of mace. Shake the pan over the fire until the
vegetables are slightly browned. Drain off the butter and add to it
two level tablespoonfuls of flour, a half cupful of good stock, a half
cupful of strained tomatoes, and bring to a boil. Add a half
teaspoonful of salt and a dash of cayenne. Strain. Stir until boiling,
strain again and add four tablespoonfuls of sherry.