Horseradish Sauce

No. 1.

1 teaspoon mustard 3 tablespoons cream 1 tablespoon vinegar

Salt Horseradish

Mix the first four ingredients and add as much grated horseradish as needed to make it the desired thickness.

No. 2.

1/4 cup heavy cream 3 tablespoons grated horseradish

1 tablespoon vinegar

1/4 teaspoon salt

Sprinkle of cayenne or pepper

Whip the cream stiff. Mix the other ingredients and beat them gradually into the whipped cream. Serve on baked ham.

Butter-Orange Fluff

1/4 pound butter

1/2 cup brown sugar

1 teaspoon grated orange rind

Cream the butter until light and fluffy. Add brown sugar gradually, beating the mixture to a light, fluffy mass. Stir in the grated orange rind. Use for waffles and pancakes.

Vinaigrette Sauce

1 teaspoon salt

1/4 teaspoon paprika

Few grains pepper

1 tablespoon tarragon vinegar

2 tablespoons cider vinegar 6 tablespoons olive oil

1 tablespoon chopped pickle 1 tablespoon chopped green pepper 1 teaspoon chopped parsley 1 teaspoon chopped chives

Mix the ingredients in the order given.

Creole Sauce

2 tablespoons chopped onion 4 tablespoons minced green pepper

2 tablespoons butter

3 tablespoons flour

Salt and pepper

2 tomatoes or 1/2 cup canned tomatoes 1 cup bouillon 1/4 cup sliced mushrooms

Saute onion and pepper in butter 5 minutes; add flour and seasonings and stir until browned; add tomatoes and mushrooms gradually and cook 2 minutes; then add bouillon and heat to boiling. Serve with omelet, spaghetti and fish. Yield: 2 cups.

Frontier Sauce

3 tablespoons flour 2 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon paprika Dash of tabasco

3/4 cup tomato juice

1/4 cup liquid drained from stewed or canned mushrooms

2 tablespoons heavy cream

Stir flour into melted butter; add seasonings and tabasco, then add tomato juice and mushroom liquor gradually and cook 5 minutes, stirring constantly until smooth and thick. Add cream and blend. Serve on macaroni or spaghetti. Yield: 1 1/4 cups sauce.

Borders And Cases Bread Croustades

Cut slices of bread from one to two inches thick. Remove the brown part of the crust. Cut each trimmed slice into two oblongs or two triangles, for large croustades, or into four squares or four triangles, for small croustades. Or shape the bread with cookie cutters into circles, diamonds, etc. Insert the point of a sharp knife into the top of the shaped piece, one-half inch from the edge, and cut around the outline, running the knife down to within one-half inch of the bottom. Insert the knife point horizontally through one side of the slice, one-half inch from the bottom, and cut out and remove the center, leaving a box with half-inch walls and bottom. Fry these cases in deep fat, (375°-390° F.) or, if you prefer, brush them over with melted fat and set them in a moderate oven (350°-400° F.) to brown.