Drawn Butter Sauce

4 tablespoonfuls butter

2 tablespoonfuls flour

1 cupful boiling water

Use with fish or asparagus.

1/4 teaspoonful salt Few grains pepper

Caper Sauce

Make drawn butter sauce, and add 1/4 cupful capers with their liquor, or the same quantity of pickled nasturtium seeds. Use with fish or lamb.

Brown Mushroom Sauce

4 tablespoonfuls fat 4 tablespoonfuls flour

1 tablespoonful onion juice

2 cupfuls brown soup stock

3 drops Kitchen Bouquet 1/2 cupful sauted mushrooms Salt and pepper to taste

Use with steak or re-heated beef.

Horseradish Sauce Add one-quarter cupful grated horseradish, one teaspoonful powdered sugar, one-fourth teaspoonful mustard, and a tablespoonful of vinegar to one cupful of brown sauce. Use with beef, ham or tongue.

Tomato Sauce

4 tablespoonfuls drippings or bacon fat 1/2 teaspoonful mixed pickle spice 1/2 teaspoonful sugar

1 cupful sifted canned tomatoes 1 cupful brown soup stock 4 tablespoonfuls flour

Tie the spice in a bit of cheesecloth and remove before serving.

Olive Sauce

2 cupfuls rich brown stock 2 tablespoonfuls butter or other fat 2 1/2 tablespoonfuls flour Bit of bay leaf

1 teaspoonful minced onion 1 clove

Salt and pepper 6 tablespoonfuls stuffed olives (sliced)

Melt the butter, add the onion, bay leaf and clove, and cook till the onion is soft. Remove the bay leaf and clove, add the flour slowly, then, gradually, the stock. Let boil up. Add the olives and let become very hot. Season to taste with salt and pepper.

Brown Olive Sauce

1 1/2 cupfuls brown stock 3 tablespoonfuls butter or drippings 3 tablespoonfuls browned flour

1/2 teaspoonful Worcestershire sauce Salt and pepper to taste 1/2 cupful sliced stuffed olives

Melt the butter. When browned, stir in the flour. Then add the stock gradually. Let boil, add the Worcestershire, seasonings and the olives and serve very hot.

Spanish Sauce

1 tablespoonful butter or drippings

1 1/2 tablespoonfuls flour

1 tablespoonful chopped onion

1 tablespoonful chopped peppers

1 teaspoontul salt 1/8 teaspoonful pepper 1 tablespoonful capers 1 1/2 cupfuls stewed and strained tomatoes

Melt the butter, add the peppers and onion and cook until light yellow. Then stir in the flour and add the tomato gradually. Let boil up once, add the seasonings and capers and serve. A few chopped mushrooms are an addition.

Celery Sauce For Chicken Fricassee

2 tablespoonfuls flour 2 tablespoonfuls butter 1 cupful chicken liquor I cupful minced celery 1/2 cupful celery liquor

1 teaspoonful minced parsley 1/2 cupful cream or milk 1/4 teaspoonful salt Few grains pepper

Melt the butter, add the flour and stir constantly for three minutes; add the chicken liquor, celery liquor, and the cream or milk heated. Cook ten minutes, and add the minced celery, parsley and seasonings.