Anchovy Sauce

To one tablespoonful butter- add one teaspoonful anchovy essence. Mix well and keep on ice for general use.

Butter Sauce For Boiled Fish

One tablespoon each butter and flour, melt the butter by placing it in a sauce pan on top of a kettle of boiling water. Do not melt on the stove for that fries and scorches it. When melted stir in the flour until smooth, then add a good half pint of boiling water, one teaspoon finely chopped parsley. Let it all warm to a boil, then take it off the fire and stir in the yellow of an egg, and a little salt to taste. - Contributed, New York, N. Y.

Black Butter Sauce

Warm two tablespoonfuls butter in frying pan until it becomes brown. Add six parsley leaves chopped, heat again for a minute, add five drops of vinegar. Pour into sauce bowl and serve.

Melted Butter Sauce

One tablespoonful butter, one teaspoonful flour. When melted and smooth add juice of half a lemon. Serve with Brussel sprouts.

Caper Sauce

Into any good butter sauce, mix some whole or cut capers and a little strong vinegar. Used with boiled mutton, fresh boiled ox tongue or pig's feet. - Mrs. George W. Barney, Williams, Ariz.

Caper Sauce For Fish

Into a light consomme, mix some browned flour and butter, season it with tiny bit of cayenne, grated nutmeg, essence of anchovies, lemon juice, several chopped capers and little vine-gar.

Caviar On Toast With Olives

One part each of Russian caviar, soft bread crumbs, and blanched and peeled almonds mixed together and minced into a paste, spread on strips of toast, the edges garnished with sliced olives.

Canapes Of Caviar

Circles of toast, the edges spread with anchovy paste, with an onion ring at 'its base, the ring filled with Russian caviar. Garnish with chopped parsley.

Egg Sauce

Into a butter sauce mix some chopped hard boiled eggs and the juice of a lemon. Good with all kinds boiled fish.

Celery Sauce

Into a good thickened roast poultry gravy mix some finely chopped celery and simmer till done. Serve with roast poultry.

Cranberry Sauce

Three cups cranberries, three-fourths cup boiling water, one and one-fourth cups sugar. Pick over and wash cranberries.

Put in sauce pan, add sugar and boiling water. Cover and cook slowly until berries are tender. Stir as little as possible.

Skim off scum and cool. - Manistee Public Schools.

Curry Sauce

One tablespoonful butter, one tablespoonful flour, one tea-spoonful curry powder, one large slice of onion, one large cupful stock, salt and pepper to taste. Cut onion fine and fry brown in butter. Add flour and curry powder. Stir one minute, add the stock, then the pepper and salt. Simmer five minutes; strain and serve.

Cream Sauce For Fish

Place in a bowl one-half cup butter which has been creamed add yolks of four well beaten eggs, juice of half a lemon, half a teaspoon salt and a dash cayenne pepper. Then add slowly one cup hot water. Mix well, set into a sauce pan of hot water on the range, stirring until the sauce becomes a thick cream. Do not let boil. Remove from stove and beat a few moments. If too thick, thin with sweet cream before serving. Serve in boat. Garnish with egg and chopped parsley. - Mrs. Wm. F. Dermont, Williams, Ariz.