sift and keep in close covered can or jar.

The lightest shade (which for convenience we call No. 1, and the others No. 2 and 3) should be prepared oftener as it becomes stale by standing. No. 3 will keep indefinitely. It is used for flavoring only as it will not thicken. Where consistency is desired, combine it with unbrowned flour. No. 1 will thicken nearly as much as though it had not been in the oven, and No. 2 a little.

When no number is given in recipes calling for browned flour, No. 3 is understood.

Browned flour, onion and a small quantity of tomato (not enough to give a tomato taste) combined, form the basis of meaty flavors in foods.

To these, add sometimes a bay leaf, a very little sage and a trifle of thyme. Again, add bay leaf, grated or chopped carrot and a very few celery tops, dried or fresh.

Garlic combines well with either of these combinations, and powdered or soaked dried mushrooms are a delightful addition.

Butter (oil or part oil) and a little onion with parsley seem something like chicken.

Juniper berries are thought to give the flavor of game. Not more than a teaspoonful of crushed berries should be used to the quart of stew.

Combine flavors so that no one is prominent but the whole combination pleasing.

Use herbs and all strong flavorings sparingly. One colored cook of experience expressed it when she said, “I put in just a trifle of sage, not enough to make it vulgar.”

Withal, have a variety; do not use the same flavors day after day.

Brown Onion Flavor