1. Espagnole or Brown Sauce.

2. Velute Sauce.

3. Bechamel Sauce.

4. Mirepoix Sauce

5. Genoese Sauce.

6. Italian Sauce.

7. Ham Sauce (Salsa di Prosciutto).

8. Tarragon Sauce.

9. Tomato Sauce.

10. Tomato Sauce Piquante.

11. Mushroom Sauce.

12. Neapolitan Sauce.

13. Neapolitan Anchovy Sauce.

14. Roman Sauce (Salsa Agro-dolce).

15. Roman Sauce (another).

16. Supreme Sauce.

17. Pasta marinate (for masking Italian Frys).

18. White Villeroy.

by Mrs. W. G. Water

(2 loaves)

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In
1-quart saucepan over low heat, heat butter and 1-3/4 cups water
until very warm (butter doesn’t need to melt).

With mixer at low speed, gradually beat liquid into dry
ingredients until just blended. Increase speed to medium, beat 2
minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating
mixture at medium for 2 minutes. Scrape bowl often with spatula.
With wooden spoon, stir in enough additional flour (about 1-3/4
cups) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding flour while kneading.
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1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and
chop onions. Grate cheese. Pour stock into metal fondue and
heat. Add grated cheese and stir over low heat until melted; do
not boil. Remove from heat, stir in onions, dill, cayenne, sugar
and pepper. Bring pan to table and place on spirit burner. Drain
shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1
minute, then eat. Serve with slices of crusty Italian bread, hot.

(4 servings)

2 tbsp. butter
4 slices bread
1 heat lettuce
4 small veal scallops
3 tbsp. flour
1/4 cup oil
1/2 tsp. celery salt
4 tomatoes
1/2 tsp. garlic salt

Butter bread. Separate lettuce into leaves, wash and pat dry and
shred. Pound veal to flatten; coat with flour. Fry veal in oil
2-3 minutes each side until lightly browned. Remove from pan;
keep warm. Halve tomatoes, place in pan cut sides down. Fry 3
minutes, turn over, sprinkle with celery and garlic salt. Remove
from heat. Place bread on four individual dishes. Place veal on
each; add layer of lettuce; top with two tomato halves and serve.

(4 servings)

4 veal cutlets or scallops
juice of 1-1/2 lemons
1 tsp. salt
1 tsp. pepper
1/4 cup oil
4 slices bread
1/4 cup mango chutney
2 sliced tomatoes
4 slices cheese
2 tsp. paprika
3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry
on each side for 4 minutes, in oil. Toast bread and sprinkle
with chutney. Place veal on bread and top with tomatoes, then
cheese. Broil until cheese is melted.