the sauce is ready. If you have no milk, use water; but in that case let
it be strongly flavored with vinegar.



THE GOOD WIFE'S SAUCE

This sauce is indispensable to any one who wishes to use up slices of
cold mutton. Trim your slices, take away skin and fat and pour on them
the following cold sauce. Hard-boil three eggs, let them get cold.
Crumble the yolks in a cup, adding slowly a tablespoonful of oil, salt,
pepper, a little mustard, a teaspoonful of vinegar; then chop the whites
of egg, with a scrap of onion, and if you have them, some capers. Mix all
together and pour it over the cold meat.



CREAM SAUCE

Roll a lump of butter in flour, put it in a pan on the fire, and as it
melts add pepper and salt. Stir it, and as it thickens add a little milk;
let it simmer and keep on stirring it. You will never get a good white
sauce unless you season it well and let it simmer for a quarter of an
hour. Strain it, heat it again, and serve it for fish, potatoes, chicken.



SAUCE MAITRE D'HOTEL

Every one likes this sauce for either meat or fish. In a double saucepan