Oyster Sauce For Turkey

E. D. P

1 quart of oysters, 1 pint of cream, or rich milk, 1 dessertspoon of flour, Salt and pepper to the taste.

Strain the liquor and put in a saucepan to boil. Add the cream, then the flour, moistening with a little cold water. Let this boil till thick, then season and drop the oysters in. When they curl, take them off and serve in sauce-boat.

If milk is used, put in extra teaspoon of flour and a large spoon of butter.

Sauce For Croquettes

Mrs. B. F. Buckner

Make a thick cream gravy of 1 teacup of tomato catsup and 1 tablespoon of Worcestershire sauce. Serve hot with croquettes.

Sauce For Meats

1 teacup of grated horseradish,

1 wineglass of good vinegar,

1 dessertspoon of sugar,

1 dessertspoon of mustard,

1 teaspoon of salt,

Mix well and serve on meat.

Sauce For Quenelles

E. D. P

2 cans of champignons, 1 pint of cream, 1 heaping tablespoon of butter, 1 tablespoon of flour, Nutmeg, salt, and cayenne pepper to taste.

Cut champignons in small pieces and put in saucepan with their own liquor and cook for one-half hour. Stir in cream. Rub flour and butter together and add gradually. Boil 5 minutes and season highly.

Use 2 tablespoons of this sauce for the quenelles, leaving out the champignons.

Sauce Remolade

Given Mrs. W. W. Massie at Hotel Belle Vue,

Munich

Put the yolks of 4 eggs in a bowl with 1/2 teaspoon each of salt and pepper. Beat in olive oil until it thickens; then pour in 3 tablespoons tarragon vinegar and oil alternately until half a litre (1/2 pt) of oil has been used. Chop fine

5 eschalots (a kind of onion),

1 tablespoon of capers,

5 small cucumber pickles,

A little tarragon and spinach.

Beat them together with 1 tablespoon of mustard into the prepared sauce. Add the juice of 1/2 lemon and a little cayenne pepper, as this sauce should be piquant.

Excellent for cold chicken or meats.

Sauce For Xalapa Boudins

Yolks of 3 eggs. Place bowl over top of teakettle and stir till it begins to thicken. Then add teaspoon of butter; stir until melted. Stir in 6 more teaspoons of butter the same way. Then add 1/2 pint of cream, little by little, till all is used.

Tartare Sauce For Fish

E. D. P

The yolks of 2 hard-boiled eggs,

The yolks of 2 raw eggs,

8 tablespoonfuls of olive oil,

3 dessertspoonfuls of vinegar,

1 teaspoonful of chopped onion,

1 tablespoonful of capers,

Salt and cayenne pepper to the taste.

Mash the hard-boiled eggs; add the raw eggs to them, and beat until perfectly smooth and light. Then beat in well the oil and vinegar alternately. Add the onion and capers; lastly the salt and cayenne pepper. Serve cold in a sauce-boat.

Timbale Sauce

1 pint cream,

1 heaping tablespoon of butter, 1/2 can mushrooms chopped, 1 tablespoon flour.

Rub the butter and flour together and add the cream slowly; add the mushrooms; season highly with paprika and salt; boil till thick, stirring all the time; serve very hot.

Truffle Sauce

E. D. P

1 pound can of truffles, 1 pint of clear soup, 1 tablespoon of butter, 1 teaspoon of white flour,

1 teaspoon of browned flour,

2 tablespoons of sherry wine, Salt and pepper to the taste.

Chop the truffles and put them with their liquor into a saucepan with the soup. Boil steadily for 1/2 hour. Rub flour and butter together, stir in truffles, and simmer till thick; then add wine, salt, and cayenne pepper.

Delicious for meats or entrees.

Venison Sauce

1/2 pound brown sugar, 1/2 pound butter, 1/2 pint currant jelly, 1/2 pint claret wine,

1 tablespoon ground mace and cinnamon. Boil well.

White Sauce For Creme De Volaille

1 heaping teaspoon of flour,

2 tablespoons of butter, 1 pint of milk.

Parboil the mushrooms, either 1 1/2 or 2 1/2 cans, as you prefer, and add them to the sauce a few minutes before you take it from the fire. Add a little white pepper to the mushrooms.

Wine Sauce For Mutton

V. C. G

1 tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of wine, 1 wineglass of brandy,

1/2 pint of mutton gravy, from which the grease has been skimmed. Thicken a little with flour.