Cucumber Sauce

Make good butter sauce, and mix some slices of fried cucumbers. Use with boiled salmon or trout. Lemon juice improves this.

Giblet Sauce

The trimmed and finely shredded gizzards, livers and hearts of poultry stewed tender and added to the thickened and strained gravy of roast poultry and served with it. - Contributed, Williams, Ariz.

"Hunger is the best sauce."

Horseradish Sauce

Mix one teaspoonfu'i horseradish with one tablespoonful butter, season with salt and a little pepper. Boil good. Serve hot with corned beef and cabbage. - Contributed, Williams, Ariz.

Hollandaise Sauce

Two tablespoonfuls vinegar, one pint sweet milk, one-half cup oil or melted butter, one-half teaspoonful dry mustard, one-half teaspoonful cayenne, one teaspoonful paprika, six eggs, salt to taste. Boil vinegar with seasonings; meanwhile separate the yolks and whites, beating them separately; bring milk to a boil; pour it over the yolks, then add the boilin vinegar, stir on the range till it just thickens like custard (do not let it boil or it will curdle). Remove from the fire and beat the whipped whites with the melted butter or oil, then put away for future use. Serve warm or cold. - Mrs. Dermont, Williams, Ariz.

Mayonnaise Sauce For Fish

Take raw yolks of eggs, beat in a little olive oil slowly; when becomes like butter add salt, then little more oil, then dry mustard and cayenne; then alternately oil, vinegar and lemon juice until thick enough to spread. Before serving, add whipped cream. Used with frog's legs, broiled fish, fried calf's brains, - Contributed, Williams, Ariz.

Mint Sauce

Finely chopped green mint and a little grated orange rind placed in a basin, vinegar brought to a boil with enough sugar to take off the rawness, poured over chopped mint. Nice for roast lamb and mutton. - Contributed, Williams, Ariz.

Mushroom Sauce

Into equal quantities tomato and butter sauce, add some sliced small mushrooms that have been lightly fried with butter. Season with lemon juice and cayenne. Or leave out the tomato sauce using only a butter or egg sauce, with mushrooms added. Used with beefsteak, poultry, stuffed sheep's heart. - Contributed.

Onion Sauce

Into some reduced chicken broth, or beef stock, add some chopepd mushrooms, an equal quantity rich cream; bring to a boil, then thicken with browned flour, and strain; then add quite a good deal of grated onion. Boil five minutes. Used with boiled mutton. - Contributed.

Oyster Sauce

Make a white sauce with strong chicken or beef stock, then add the beaten yolks of eggs. Cook five minutes, add half a cup of cream, some scalded and cut up oysters, also scalded oyster liquor. Used with boiled whitefish, chicken or turkey. - Contributed.

Parsley Sauce

Into a good butter sauce mix some chopped parsley. For boiled plain fish; also for dipping in cutlets of meat before breading. - Contributed.

Sage Sauce

Good for roast pork and roast goose. Make a brown gravy in the pan with the residue of the roasting; add some chopped sage leaves (or ground sage), simmer for fifteen minutes, then skim and strain. - Contributed.

Tartar Sauce

Into a mayonnaise sauce, mix some finely chopped parsley, gherkins, chives, olives and capers. Used with breaded filets of chicken, frog legs and sweetbreads.:- Contributed.

Tomato Sauce

Take equal quantities good beef stock and tomatoes, a veal and ham shank, few herbs, sliced vegetables and bay leaf (garlic or onion, if desired). Boil till vegetables are done, thicken w}ith browned flour. Used for steaks, fried sweetbreads, lamb fries, hamburger steak, fried oysters, and anything desired. - Mrs. Dermont, Williams, Ariz.

Tomato Sauce For Fish

One can tomatoes, one-half teaspoon salt, one onion, one tablespoon butter, two tablespoons flour, two drops tobasco sauce, four cloves, three sprigs parsley. Put onion, cloves, tomatoes together. Simmer fifteen minutes, melt butter, take from stove-; stir in flour, cook until frothy, add tomatoes, stir until boils. Strain and serve over baked fish. - Mrs. W. D. Finney, Williams, Ariz.