Green Pepper Sauce

3 green peppers

4 tablespoonfuls butter 2 tablespoonfuls flour

2 cupfuls milk

Salt and pepper to taste

Chop the peppers fine, then fry in the butter till softened. Add the flour and gradually the milk. Season to taste.

Egg Sauce

2 tablespoonfuls butter 1/4 teaspoonful salt 1 1/2 cupfuls hot water 2 teaspoonfuls capers 2 hard-cooked eggs, sliced

3 tablespoonfuls flour

1/8 teaspoonful pepper

1 teaspoonful minced parsley

1 teaspoonful lemon juice

Melt the butter, add the flour and seasonings and, gradually, the hot water. Let boil up once; add the eggs, capers, lemon juice and parsley and serve very hot.

Asparagus Sauce

4 hard-cooked egg yolks 1/4 teaspoonful salt Dash pepper

1/2 cupful creamed butter

1 1/2 teaspoonfuls lemon juice

Mash the yolks, add the seasonings, and enough butter to make it creamy. Spread over the stalks when the heat will melt it sufficiently to cover thoroughly.

Grape Juice Sauce (For Planked Ham)

Reserve some of the liquor in which the ham was baked - there should be one cupful. Add 1/2 cupful grape juice and a cupful halved raisins, bring to boiling point and thicken with 2 tablespoonfuls of corn starch dissolved in a little cold water.

Creole Sauce

2 tablespoonfuls minced onion

3 tablespoonfuls minced green pepper

2 tablespoonfuls butter or savory drippings 1 cupful canned tomato juice

2 tablespoonfuls dried mushrooms 6 stuffed olives 1/2 cupful brown stock Salt and pepper to taste 2 tablespoonfuls flour

Cook the onion and pepper with the fat for five minutes. Add the flour and, when blended, the tomato and stock. Add the mushrooms, which should be soaked and chopped, and let boil five minutes. Stir in the olives and season highly to taste.

German Parsley Sauce

1/2 cupful melted butter 2 tablespoonfuls minced parsley

1/2 tablespoonful vinegar

Mix in the order given and serve very hot on potatoes. Parsley Sauce for Fish

4 tablespoonfuls melted butter 1 tablespoonful corn starch 4 tablespoonfuls minced parsley

1 cupful boiling water

2 tablespoonfuls vinegar Few grains salt and pepper

Melt the butter, stir in the corn starch and gradually add the vinegar and the boiling water. Season and, just before serving, stir in the parsley.

Oyster Sauce

1 pint oysters

1/4 teaspoonful mace 3 tablespoonfuls flour

2 tablespoonfuls butter

1/4 lemon

1 cupful cream

Few grains salt and pepper

Wash the oysters and steam them: remove the muscles, and cut the oysters in quarters. Melt the butter, add the flour and mace and, gradually, the cream. Let boil up. Add the oysters with the lemon juice and a little salt and pepper. Serve without re-heating.

Shrimp Sauce

Substitute halved cooked shrimps for oysters in the preceding recipe.