Sauce Tartar

Chop a tablespoonful of parsley very fine and rub it to a paste. Add it to a mayonnaise sauce; mix and add a tablespoonful of chopped capers, two or three olives chopped very fine, a small gherkin or a tablespoonful of any chopped pickle, and a teaspoonful of onion juice.

This sauce may be served with lobster cutlets, broiled or fried fish, deviled crabs or broiled tenderloin.

Cream Of Horseradish Sauce

Add to six tablespoonfuls of grated horseradish, the yolk of one egg and half a teaspoonful of salt; mix thoroughly; add a tablespoonful of good vinegar and then fold in carefully a quarter of a cupful of cream whipped to a stiff froth. If the horseradish is already in vinegar omit the tablespoonful of vinegar and press the horseradish until dry.

This is one of the nicest of sauces to serve with cold roasted beef or mutton, or with hot or cold corned beef.

Sauce Vinegarette

Add to four tablespoonfuls of good consommé half a teaspoonful of paprika, two tablespoonfuls of tarragon vinegar, half a teaspoon ful of salt, a teaspoonful of sugar, a tablespoonful of capers, a tablespoonful of grated or finely chopped onion and two tablespoonfuls of chopped gherkin.

Serve this sauce with boiled calf's head, pig's feet or plain boiled lobster.

Cucumber Sauce For Fish

Pare and grate on a sieve four large crisp, fresh cucumbers; when the pulp is thoroughly drained turn it in a bowl; add a teaspoonful of pepper, one medium-sized onion grated, a level teaspoonful of salt and two tablespoonfuls of tarragon vinegar. Mix and stir in just at serving-time six tablespoonfuls of cream whipped to a stiff froth.

Bread Sauce For Game

Cook half a pint of soft, stale breadcrumbs, a pint of milk, one good-sized onion chopped very fine, a saltspoonful of ground mace, a saltspoonful of paprika and a level teaspoonful of salt for five minutes in a double boiler, stirring constantly. The mixture must be perfectly smooth. Add a rounding tablespoonful of butter; stir until it is melted; add four tablespoonfuls of thick cream and use at once for game or roasted guinea fowl.

Tomato Sauce

Put half a can of tomatoes, a slice of onion, a bay leaf and a blade of mace over the fire and cook gently for ten minutes. Rub a tablespoonful of butter and one of flour together and add them to the stewed tomatoes. Stir and cook a moment longer; add half a teaspoonful of salt and a dash of pepper. Strain and use.

Cream Tomato Sauce For Fried Chicken

Strain sufficient stewed or canned tomatoes to make half a pint; add a slice of onion, a bay leaf and a blade of mace; cook gently until reduced one-half. Rub together a tablespoonful of butter and one of flour; add to the tomatoes; cook for a moment. Take from the fire and add half a cupful of very rich milk, half a teaspoonful of salt and a saltspoonful of pepper. Strain and serve.

Cranberry Sauce

Wash and pick over a quart of cranberries; put them in a granite or porcelain saucepan with one pint of cold water; cover the saucepan, bring to boiling point and boil rapidly for five minutes. Press through a colander. Add one pint of sugar, stir until the sugar is dissolved and turn the sauce out to cool.