Soubise Sauce

Use half milk or stock and half pulp from onions boiled and rubbed through a strainer

Spanish Sauce

In two ounces of butter cook until tender a small onion and a green pepper cut fine. Next add one-fourth cup of flour, and cook till frothy, and gradually mix with one pint of strained tomato, or half tomato and half stock. Season with salt and pepper. A few mushrooms may be added.

Tomato Sauce.

Melt one ounce of butter; add two tablespoons of flour, cook till it bubbles, stirring all the time, then add one cup of strained tomato, or half tomato and half stock. Season with salt, pepper, and onion juice. Or first cook a small onion chopped fine in the butter until it begins to grow yellow before adding the flour.

Tomato Cream Sauce

Combine equal quantities of white and tomato sauces. Or add a speck of soda to one cup of seasoned strained tomato, and with it reduce one cup of thick white sauce.

Bread Sauce

Cook one-half cup of fine white stale bread-crumbs, a slice of onion, and three cloves in one and one-half cups of milk thirty minutes. Rub through a strainer if the crumbs are large. Add two tablespoons of butter, one-half teaspoon of salt and a speck of paprika. If too thick add a little more milk.

Serve with game, eggs, etc. Garnish with one-half cup of coarse crumbs browned in butter.

Maitre d'Hotel Butter

Cream an ounce of butter, and add a little salt and pepper, one teaspoon of fine chopped parsley, and one tablespoon of lemon juice.

Brown*Butter.

Brown one ounce of butter in a frying-pan, and mix with it one tablespoon of vinegar or lemon juice, and one teaspoon of Worcestershire or similar sauce. Season with salt and pepper if needed. Pour over broiled fish.

Dutch Or Hollandaise Sauce.

Cream one-fourth cup of butter. Beat yolks of two eggs in a saucepan, add two tablespoons of lemon juice and one-fourth cup of hot water, a saltspoon of salt, and a few grains of cayenne. Place the saucepan over the fire and stir constantly until it is quite thick. Then quickly stir in the creamed butter, and serve at once.

Cucumber Sauce

Pare two cucumbers. Cut lengthwise in quarters, and cut off the edge containing the seeds if they are large; then chop fine, and squeeze quite dry through cheese-cloth. Season with salt, paprika, and vinegar, and stir in one-half cup of thick cream whipped stiff. This is especially suitable for broiled fish.