Pudding Sauce-Hard Sauce

Two heaping tablespoons butter, ten tablespoons granulated sugar rubbed to a cream with butter. Add the stiffly beaten white of one egg. Flavor with anything you wish. Mrs. F. D. Yeaton.

Pudding Sauce

One cup sugar, three teaspoons corn starch, one and one-half cups of water, juice and rind of a lemon. Cook until thick. Mrs. L. Kuehn.

White Or Cream Sauce

Put one tablespoon each of butter and flour in saucepan over fire. When mixed without browning, add one-half teaspoon salt, one-fourth teaspoon white pepper, then, gradually, one cup hot milk. Stir until smoothly thickened, and simmer for three minutes.

Drawn Butter

One-half cup butter, two tablespoons flour; rub thoroughly together, then stir into pint boiling water; little salt, parsley if wished.

Mushroom Sauce

Make one cup brown sauce, using equal quantities stock and liquor from canned mushrooms. Season, add two tablespoons chopped mushrooms, simmer five minutes.

French Dressing

Three tablespoons olive oil, one tablespoon vinegar, one pinch of salt, a little paprika. Mix in order given, add vinegar slowly.

Mint Sauce

Pick the leaves from the stems, wash them thoroughly and wring them dry in a cloth. Chop as fine as sawdust, sprinkle powdered sugar over thickly, and barely cover with vinegar. If any vinegar rests in the bottom of the sauce-boat, it should be thrown away. Make this sauce half an hour before using, and set it on the ice. Strain, if you prefer.

Millionaire Dressing

One yolk of egg, work in slowly one cup olive oil. Add one tablespoon catsup, two teaspoons chili sauce, two chopped pimentos, one chopped green pepper, lemon juice and salt to taste. "Will serve six or eight.

Mrs. Lavinia.

Salad Dressing

Yolks of four eggs, four tablespoons sugar, two tablespoons butter, seven tablespoons vinegar, one small teaspoon salt and mustard, boil until thick, thin with sweet cream.

"Never Pail" Salad Dressing

Two tablespoons sugar, one level teaspoon mustard, one level teaspoon salt, four egg yolks (or two eggs), four tablespoons milk, four tablespoons vinegar, small piece butter, speck red pepper. Mix dry ingredients, add well beaten eggs, other ingredients in order. Cook in double boiler. Before serving, add plain or whipped cream. Will serve sixteen people if bottle of whipped cream is added.

Thousand Island Dressing

To mayonnaise dressing add green peppers and pi-mentoes chopped fine, and a little chili sauce.

Mrs. G. A. Ross.

Cream Salad Dressing

Mix in small bowl or double boiler yolks of three eggs, well beaten; three tablespoons sugar, one teaspoon salt, one teaspoon mustard, one-half teaspoon white pepper, eight tablespoons vinegar. Set bowl in pan of hot water and stir until it thickens. Remove from fire and add one large tablespoon butter. When cold add one-half pint of whipped cream. Mrs. G. Chadwick.

Red Cabbage Salad

Cut as for slaw with onion minced in. Pour over following dressing: Mix sugar, mustard, flour, salt and pepper with vinegar, and add to hot bacon or ham grease, and pour over cabbage when cool.

Salad Dressing

One cup milk, one teaspoon corn starch, lump of butter, one teaspoon mustard, two teaspoons sugar, one of salt, one-half cup vinegar, one egg. Mix milk, corn starch and butter together and cook slowly on stove until milk is thickened. Add slowly the mustard, salt, sugar, and vinegar, which have been dissolved together, and cook all three or four minutes. Take from fire and stir very slowly into the well-beaten egg. This may be made as rich as desired by the use of more butter, or cream instead of milk. Serves eight people.

Mrs. E. Gaylord.

Fruit Salad Dressing

Juice two oranges, juice one lemon, two eggs, one-half cup sugar, one cup cream, whipped. Beat eggs, then add juice of oranges and lemon, then sugar, boil until clear; whip cream and stir thoroughly into the mixture. Set away to cool. Can be made the day before.

Mrs. Fred W. Lamb.

Table Mustard

Work together three tablespoons of mustard and one tablespoon of sugar, beat in an egg until smooth, add one teacup vinegar, little at a time, add piece of butter, size of an egg; cook until thickens, stirring all the time.

Mrs. W. T. Hughes.

Tartar Sauce

Beat together the yolks of two eggs, a teacup of olive oil and three teaspoons of vinegar, and when well beaten add a tablespoon of mustard, a teaspoon of sugar, a tablespoon of chopped capers, a tablespoon of chopped cucumber pickles, the juice of one onion and a half salt-spoon of pepper. Mix all together thoroughly. This sauce is for meats served in jelly and for fried and broiled meats and fish.