Cheese Sauce With Chives

Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet.

Cider Sauce

2 tablespoons bacon fat 2 tablespoons flour 1 cup cider

1/4 teaspoon paprika 1/8 teaspoon salt 1/8 teaspoon mustard

Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer onehalf hour. Serve with roast pork or ham.

Creole Sauce

1/2 can tomatoes

2 tablespoons bacon fat

1/2 onion

1 green pepper 1 tablespoon flour 1/4 teaspoon salt

1 teaspoon Worcestershire sauce

Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes.

Croquette Sauce

3 tablespoons shortening 1/3 cup bread flour

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup.

Cucumber Sauce

Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish.

Drawn Butter

2 tablespoons butter 2 tablespoons flour 1 cup hot water

1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon butter

Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving.

Egg Sauce

Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped.

Hollandaise Sauce

1/4 cup butter

1 tablespoon flour

1/2 teaspoon salt

Few grains cayenne 1/2 cup hot water 1 egg yolk

1 tablespoon lemon juice

Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once.

Horseradish Sauce

To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon.

Mint Sauce

1 bunch mint

1/4 cup boiling water

1/4 cup vinegar

2 tablespoons sugar 1/4 teaspoon salt Few grains cayenne

Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.

Mushroom Sauce

Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also.

Mustard Pickle Sauce

To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped.

Orange Mint Sauce

1/4 cup vinegar

1/4 cup orange juice

1/4 teaspoon orange rind 1 tablespoon sugar

1/4 cup mint leaves chopped

Let stand on back of range for half an hour, and serve cold.

Sauce Tartare

To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley.

Tomato Sauce

1 1/2 cups tomatoes 1/2 cup hot water 1 slice onion 1 clove

1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon paprika

2 tablespoons bacon fat

4 tablespoons flour

Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda.

Sauce For Roast Pork Or Goose

Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce.

Sharp Sauce

1 1/2 cups vinegar 1 tart apple chopped fine 1 onion chopped fine 1/4 teaspoon salt

1/2 teaspoon paprika

1 1/2 teaspoons Worcestershire sauce 1 1/2 cups brown sugar

1 1/2 teaspoons cornstarch

Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork.

Soubise Sauce

Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped.

White Sauce

2 tablespoons shortening 2 tablespoons flour

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour.