It will be found that though at starting the bread sauce was quite thin and milky, yet after a time it becomes thick.

Take out the onion, add a little piece of butter, stir it up, and serve.

A little cream is a great improvement, but is not absolutely necessary.

This sauce, though very simple, requires care: Many persons will probably recollect having met with bread sauce which in appearance resembled a poultice too much to be agreeable either to the palate or the eye.
BUTTER SAUCE .-- This is the most important of all the sauces with which we have to deal.

The great mistake made by the vast majority of women cooks is that they will use milk.