Put some flour in a dutch-oven and set it over some hot coals; keep
stirring it until it is of a light-brown color; in this way several
pounds can be done at once, and kept in a jar covered; and is very
convenient to thicken brown soups and gravies with.


Drawn Butter.

Put half a pint of water in a skillet; rub a quarter of a pound of
butter in a large spoonful of flour; when the water boils, stir it in
and let it boil a few minutes, season it with parsley, chopped fine.


Stuffing or Dressing.

Stuffing for poultry is made of bread and butter, an egg, salt, pepper,
chopped parsley or thyme, mixed together; if the bread is dry, it should
have a little boiling water poured on it.


Egg Sauce.

This is made as drawn butter, with one or two eggs boiled hard and
chopped into it, and a little salt.


Celery Sauce.

Take a large bunch of celery, cut it fine, and boil it till soft, in a
pint of water; thicken it with butter and flour, and season it with