"All things come to him who waits on himself"

Horseradish Fluff

To serve with game or roast beef.

Grate fresh horseradish. To 1/2 cup put 1 teaspoon vinegar, a good sized pinch of salt; stir well. Whip 1/2 pint whipping cream very dry, add horseradish gradually, folding it into the cream without stirring much. Serve very cold. - Mrs. Lane

Drawn Butter Sauce

1/3 cup butter

3 tablespoons flour

1 1/2 cups hot water

1/2 teaspoon salt 1/2 teaspoon pepper

Melt 1/2 the butter, add to this the flour and seasoning. Pour on this gradually the hot water; boil 5 minutes and add remaining butter in small pieces.

Mint Sauce

1 cup chopped mint 1/4 cup sugar

1/2 cup vinegar

Let it stand 1 hour before serving. If vinegar is very strong use more sugar.

Tomato Sauce For Fish

Put in a sauce pan 1 pint stewed tomatoes. If a highly seasoned sauce is desired, add 1 small onion, 1 bay leaf, 1 stick mace and a few drops Worcestershire sauce; simmer slowly for 10 minutes. Melt 3 teaspoons butter, add 1 tablespoon flour and mix until smooth. Mash the tomato through a sieve, add the flour and butter, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir for a moment, or until it is of the consistency of thick cream and serve.

Horseradish Sauce

4 tablespoons grated horse-radish

4 tablespoons powdered cracker crumbs

1/2 cup cream

1 teaspoon each of sugar and salt 1/4 teaspoon pepper

1 teaspoon made mustard

2 tablespoons vinegar

Mix and beat in double boiler. Serve hot with hot meats.

Sauce Hollandaise

1 cup butter

Yolks 4 eggs (beat with Dover beater)

Juice 1/2 lemon Paprika to taste 1 cup boiling water

Place in double boiler, beat continually over fire until it reaches proper consistency. - Mrs. F. H. Scott

Caper Sauce

2 tablespoons butter

1 pint boiling water

2 tablespoons capers 1 teaspoon salt

4 cloves

2 bay leaves

2 tablespoons flour

1 gill Tarragon vinegar

1/2 teaspoon pepper

Put vinegar on to cook with all the flavoring for 4 minutes, brown the butter and flour, add water and flour, add water, stirring continually, when it thickens strain in the vinegar and add capers. Cook 4 minutes.

Cold Meat Sauce

Wash and cut fine, without pulling, 6 lbs. pieplant, add 6 lbs. sugar and let stand over night. Then boil until it thickens; add 2 ounces bitter almonds, blanched and chopped fine, juice of 1 lemon and 1/2 tablespoon ginger root pounded fine. Lastly add 1/2 wine glass brandy. Put in glasses.

- Mrs. Philip P. Lee

Sauce Hollandaise

Make the drawn butter sauce and add gradually yolks of 2 eggs well beaten; then add juice 1/2 lemon, 1 teaspoon onion juice and a teaspoon chopped parsley.

- Mrs. Rogers