Tomato Sauce

To 1 pt stewed tomatoes add a small chopped onion, a sprig of parsley, a bay leaf, blade of mace, salt and pepper to taste. While they are simmering for 15 minutes, melt 3 level tablesp butter and rub into it 1 tablesp flour. Strain the tomatoes through a sieve, add to the flour and butter, and boil until it thickens, stirring continually.

Hot Horseradish Sauce

This sauce is nice for hot baked, fried, or boiled meats. To make it, melt 1 tablesp butter in a saucepan and stir in 1 tablesp flour. Add 1 cup milk, or better, 1 cup chicken or veal broth, and boil for 5 minutes. Beat the yolk of 1 egg, add 1 scant teasp each of sugar and made mustard, and 1/2 cup sweet cream. Draw the pan to the back of the stove and add the egg and milk, stirring until almost at the boiling point Then add 1/2 cup grated horseradish and 1 tablesp vinegar or lemon juice, and simmer for 2 or 3 minutes. Use at once.

Celery Sauce

Clean and chop very fine 2 large heads of celery, reserving a few of the stalks to cut into inch lengths. Cover with cold water and cook until the celery is quite tender and the water nearly boiled away. Pick out the long pieces, and add 1 pt rich milk or cream, 1 level teasp salt, and a dash of pepper. Rub together 1 heaping tablesp each of butter and flour, add the beaten yolk of 1 egg, and stir into the milk. Let simmer for 10 minutes, adding the long pieces of celery, and serve with chicken or turkey. The egg is not essential, but gives a better color to the sauce.

Chestnut Sauce

Shell 1 pt chestnuts and drop into boiling water 5 minutes. Slip off the skins, split open, and cook in salted water or stock until very tender. Rub through a sieve and add to the brown pan gravy from roast turkey. To make the sauce independent of the turkey gravy, brown 1 tablesp flour in 2 tablesp butter, pour in the water or stock in which the nuts were boiled, adding the mashed nuts, pepper and salt to season.

Made Mustard

Mix together 2 tablesp mustard, 1 teasp each of sugar, flour and salt, and 1/4 teasp pepper. Rub smooth in 1/4 cup cold vinegar, add 1/2 cup boiling water, and stir and cook until it thickens.

Mustard Sauce

For deviled turkey, salt fish, etc., this sauce is made by adding 3 tablesp made mustard, and a dash of cayenne to 1 pt drawn butter sauce.-[Mrs. A. B., Col.

Spanish Sauce

Peel and chop fine 2 or 3 large, ripe tomatoes and 2 onions, add 3 or 4 green chillis, seeds removed, and chopped fine, and season with salt, and a little vinegar. This is usually served with barbacued meat.- [Mrs. L. J., Cal.

Fish Sauce

Cook 3 or 4 ripe tomatoes with 1 tablesp butter, 1/2 an onion, cut fine, and salt and pepper to taste. When done rub through a sieve and gradually stir in 1 cup boiling milk. Thicken with a little flour. Pour around the fish on the platter and place in the oven for about 10 minutes.- [Mrs. J. B., Kan.

Vinegar Cream Sauce

Put 2 cups vinegar in a double boiler, mix 1 cup sugar, 2 eggs, 1 cup sweet cream, 1/2 cup mustard, and 1 teasp salt, and pour this mixture into the vinegar and let come to a boil. Then put in jar and seal. This will keep well in a cold place and is nice with cold meats, fish, etc.- [G. W. J.