Cream Of Tomato Sauce

Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the tomatoes before mixing them.

Anchovy Sauce

3 anchovies

1 tablespoon butter

1 tablespoon flour

1/2 tablespoon catsup Dash of red pepper 1/2 cup boiling water

1 table spoonful lemon juice

Bone the anchovies and pound them to a paste. Melt the butter; stir in the flour and when smooth add the anchovies, pepper and catsup. Mix well; pour the hot water over all: boil two minutes, stirring constantly; add the lemon juice and serve with boiled or baked fish.

White Sauce

2 tablespoons butter 2 tablespoons flour

1 cup milk

1/2 teaspoon salt

Dash of red pepper

Make exactly the same as cream sauce, modifying it if desired by the addition of other flavorings.

Horseradish Sauce

1/2 cup milk

1 tablespoon cracker crumbs

1 tablespoon butter

1 tablespoon horseradish

Salt to taste

Heal the milk with the cracker crumbs in a double boiler; add the other ingredients; boil several minutes and serve with boiled beef.

Oyster Sauce

25 oysters

1 pint cream sauce

Drain the oysters, saving the juice, and wash them. Strain the juice; bring it to a boil; skim and add the oysters. Cook until the edges of the oysters begin to curl and at the moment of serving add to the cream sauce. Add more seasoning if desired, but do not add it until the sauce is removed from the fire, as salt is apt to make the mixture curdle.

Sauce Supreme

2 tablespoons butter 2 tablespoons flour 1 tablespoon hot cream

1 cup chicken stock

1/2 teaspoon lemon juice

1 tablespoon chopped parsley

Salt and pepper

Melt the butter, but do not brown it; add the flour as in cream sauce, then the cream and stock gradually, and the seasoning and lemon juice after it is taken from the fire.

Caper Sauce

2 tablespoons butter 2 tablespoons flour 1 cup meat broth

1 teaspoon onion juice V2 teaspoon salt Dash of pepper

1 tablespoon capers

Melt the butter; add the flour, then the broth and seasoning, stirring to prevent lumps. When it boils, add the capers; stand over hot water for ten minutes and serve.

Celery Sauce

1 stalk celery

1 cup salted water

1 cup cream sauce

Wash the celery and cut it into pieces one half inch long. Let it cook in the salted water until tender; drain thoroughly; stir the cream sauce into it; bring to a boil and serve with poultry or game.

Bechamel Sauce

2 tablespoons butter 1 1/2 tablespoons flour 1/2 cup white stock

1/2 cup cream 1/4 teaspoon salt Dash of pepper

Melt the butter; cook thoroughly with the flour; add the stock gradually, then the cream and seasoning.

Cranberry Sauce

1 pint cranberries

1 1/4 cups water

Sugar

Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton.

Stewed Cranberries

3 cups cranberries

1 1/2 cups sugar

1 cup water

Boil together the sugar and water for seven minutes; then add the cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.

Jelly Sauce

1 tumbler currant or grape jelly

1 tablespoon butter

1 tablespoon lemon juice

Melt the jelly, adding the butter slowly. Boil for one minute and just before serving add the lemon. This is served with game, lamb or mutton.