Cucumber Sauce

2 cucumbers 1/2 cup stock 1/2 tablespoon vinegar

Salt and cayenne Celery essence

Cut peeled cucumbers into very small pieces. Simmer until tender in a saucepan with stock, vinegar, salt, cayenne and a little celery essence. Celery-salt may be used instead of plain salt, if preferred. A bit of boiled onion and a little butter may be added also, if desired. Strain through a sieve.

Anchovy Sauce

1/4 cup fresh butter

1 teaspoon anchovy paste

Cayenne pepper

Melt the butter and stir in the anchovy paste and the cayenne pepper. Warm and stir thoroughly and serve with either boiled or fried fish.

Beurre Noir

2 tablespoons butter 1 tablespoon vinegar 1 teaspoon lemon-juice

1 tablespoon chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper

Place the butter in a frying-pan and when it is browned add the other ingredients. Boil up once and serve. This sauce is poured over fried fish or boiled fish just before serving.

Parsley Butter

3 tablespoons butter 1/2 to 1 tablespoon lemon-juice

1 tablespoon chopped parsley 1/2 teaspoon salt 1/8 teaspoon pepper

Cream butter and add lemon-juice, chopped parsley, salt and pepper. This may be used to spread on fried or boiled fish or over potato balls. When intended for potato balls, one-half tablespoon of lemon-juice will be enough.

Lobster Butter

1 lobster coral

3 tablespoons chopped lobster

3 tablespoons butter Seasoning

Lobster butter is used in lobster soups and sauces to give color and richness. Pound the coral of a lobster to a smooth paste with two tablespoons of butter, add chopped lobster and remaining tablespoon of butter and pound again until all is reduced to a smooth paste, then rub through a fine sieve. If coral is not obtainable, the small claws may be pounded with the butter.

Mustard Sauce

1 tablespoon dry mustard 1/2 teaspoon sugar 1/4 teaspoon salt

1 tablespoon vinegar

1 tablespoon melted butter

1/4 cup boiling water

Mix dry ingredients, add liquids, mix well and serve.

Jelly Sauce

1 glass currant or grape jelly

1 teaspoon dry mustard 1 teaspoon salt

Turn the currant or grape jelly out into a deep plate and beat it to a foam. Then add dry mustard and salt and beat again thoroughly.

Orange Raisin Sauce

1 cup boiling water

Juice and grated rind of one orange 1/4 cup sugar

1 tablespoon flour 1 tablespoon butter 1/3 cup seeded raisins

Mix the dry ingredients, add boiling water and cook until clear. Add the orange-juice and rind, the raisins and the butter.

Tartar Sauce

1 cup mayonnaise dressing 1 teaspoon onion-juice 1 tablespoon capers

1 tablespoon chopped cucumber pickle

Make the mayonnaise rather more sour and with a little more mustard than for salad, and mix into it the capers, pickle and onion-juice. Set in the refrigerator until needed. It should be quite thick when served.