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the directions for making stock for soup.—A cook ought never to be without stock for gravy, as she may preserve all bones and trimmings of meat, poultry and game; also liquor in which meat (unsalted), and poultry have been boiled, and thus seldom buy meat expressly for the purpose.

Sauces in which cream and eggs or acids are mixed, must be constantly stirred to prevent their curdling. Cream heated first, then stirred in by degrees.—The greatest nicety should be observed in thickening gravy, both for look and taste. The common method is to rub flour in butter; but the French roux is better.

The following is a list of store sauces, to keep in the house, to flavour hashes and stews. A bottle of each lasts some time, and the cost not very great.—The basis of all sauces for made dishes of fish is soy and chili vinegar.—A little practice and great attention will enable a cook to use these judiciously, to suit the dish, and the taste of her employers. Some like a combination of flavours, others prefer one, or two at most.

Gravy ought to be perfectly clear and free from fat; flavoured, to suit the dish it is intended for; and always served hot; if in a tureen, that ought to be covered.