Cucumber Sauce

1 dozen fresh green cucumbers, 1 dozen white onions, 1 quart good cider vinegar. Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and add black and cayenne pepper and salt to taste and a quart or more of good vinegar.

Fish Sauce

(No. 1.)

1 pint of boiled milk, 2 tablespoons of butter, 1 tablespoon of flour, 1 tablespoon of wine, 1 tablespoon of capers, 1 egg, salt and cayenne pepper to taste. Put the milk in a saucepan, and when it comes to a boil stir in a well-beaten egg, salt and pepper. Cream the flour and butter till perfectly smooth, and stir in the milk until it thickens. Have the capers in the sauce dish and pour the sauce over them. Serve hot.

Sauce For Croquettes

Make a thick cream gravy of 1 teacup of tomato catsup and 1 tablespoon of Worcestershire sauce. Serve hot with croquettes.

Tomato Sauce

(For Steaks And Chops.)

1 pint of tomatoes, 1 small carrot, 2 whole cloves, 3 small pieces of mace, 1 onion, salt and pepper to taste. Pat the tomatoes, carrots and onions in a saucepan, and stew till the carrots and onions are tender. Then put them through a sieve, and return to the saucepan, and thicken with a teaspoon of flour and dessertspoon of butter worked together. Serve hot.

Tomato Sauce For Rice Ceoquettes

Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and cayenne pepper, a bay leaf and a pinch of celery seed. After boiling a few minutes, long enough for the tomato to soften and for the juice to absorb the seasoning strain, add a dessertspoon of brown sugar and the same of butter with two dessertspoons of flour worked into it. Set back on the stove, and cook till about like cream. Serve hot.

Fish Sauce

(No. 2.)

Make mayonaise of yolks of 2 eggs and oil. Add 1 teaspoon of Worcestershire sauce, 1 grated onion, salt and pepper and 1 tablespoon of lemon juice, chopped parsley and pinch of cayenne pepper.