Dressing For One Fish

Into four tablespoonfuls melted butter rub two large tablespoonfuls flour to smooth paste. Add one cup fresh stewed tomatoes, or half can tomatoes, one tablespoonful Worcestershire sauce, or two tablespoonfuls of catsup. Serve hot.

Mrs. George T. Kerr.

Drawn Butter Sauce

One tablespoonful of flour, one tablespoonful of butter, one pint of hot milk, put butter in a pan until it melts, then add the flour; stir to prevent burning, then add milk and boil together for a few minutes. Mrs. T. J. Little.

Mint Sauce

One-half cup vinegar, one tablespoonful sugar, one-fourth cup chopped mint. Rinse the mint in cold water and chop fine. Heat the vinegar and add sugar, then mint. Let stand a while before using.

White Sauce

One quart of milk, one small slice of onion, two sprigs of parsley, four tablespoonfuls butter, four tablespoonfuls flour, salt and pepper. Put milk, onion and parsley on in double boiler, melt butter and blend flour until smooth, add four tablespoonfuls of hot milk to butter and flour, and when well mixed stir into the boiling milk. Cook eight minutes, strain and serve.

Fish Sauce

One-half cup butter, one pint water, one table-spoonful lemon juice, three tablespoonfuls flour, yolks two eggs, salt and pepper. Beat butter and flour together add salt and pepper; add this to hot water and boil ten minutes. Beat yolks, put in top of double boiler, pour sauce on them and let them stand in boiling water for two minutes.

Brown Sauce

One tablespoonful of butter, half pint of stock, one tablespoonful of flour, half teaspoonful of onion juice, half teaspoonful of salt, eighth teaspoonful of white or black pepper. Melt the butter, stir until a dark brown, add the flour, mix well; add the stock, and stir continually until it boils; add the onion juice, salt and pepper, and it is ready to use.

Egg Sauce

Chop two hard boiled eggs quite fine, the yolks and white separately, and stir it into drawn butter before serving. This is used for boiled fish or vege-tables.

Cream Sauce

One teaspoonful of flour, one-half pint of cream or milk, one tablespoonful of butter, one-half tea-spoonful salt, two dashes of pepper. Melt the butter, being careful not to brown it; add the flour, mix until smooth, then add the cream or milk, stir continually until it boils; add salt and pepper and use at once. If you are not quite ready to use it, stand it over boiling water to keep warm, stiring frequently to prevent a crust from forming on top.

Mint Sauce

Four tablespoonfuls of chopped mint, one-fourth pint of vinegar and two tablespoonfuls of white sugar. Let stand two hours before using.

Miss Anna Garber.

Cranberry Sauce

One quart of cranberries, one cup of water, boil fifteen minutes, squeeze through a colander, add one pound of white sugar, boil twenty minutes empty into a mould.

Miss Anna Garber.

Tomato Sauce

One pint of stewed tomatoes, butter size of walnut, one tablespoonful of flour, a sprig of parsley; a few onions, one bay leaf; salt and pepper to taste.

Cranberry Jelly

Carefully pick over and wash one quart of cran-berries. Put them into a kettle with sufficient water to cover. When very soft strain the berries through a sieve. Measure the juice. To it add a little more than half as much sugar, and boil as for jelly. Pour into moulds.

Mrs. Wm. Boadenhamer.

Cranberry Jelly

One quart cranberries, one cup water. Boil five or six minutes. Mash through a colander, add two cups sugar and set away to jell. Do not boil cran-berries after straining.

Mrs. A. Kate Shriver.