Parsley Sauce
Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce.
Brown Sauce
Vegetable stock, 2 cups.
Browned flour, 2 tablespoonfuls.
Strained tomatoes, ¼ cup.
Heat the stock to boiling, add the hot tomato, and thicken with browned flour.
Cream Sauce
Cream, ½ cup.
Flour, 1 heaped tablespoonful.
Milk, 2½ cups.
Mix the flour to a smooth cream in a little milk, boil the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired the beaten yolks of one or two eggs may be added.