Horseradish Sauce

A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together.

Chili Sauce

Two quarts of ripe tomatoes, four large onions, four chili peppers; chop fine, then add four cups vinegar, three tablespoonfuls brown sugar, two of salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice and nutmeg; boil all thoroughly together and bottle after straining through a colander.

Mushroom Sauce

Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mushroom catsup, skim, strain, and it is ready for the table.

Tomato Sauce

1 Can Tomatoes.

2 Cups Water 4 Cloves.

4 Pepper Corns.

2 Teaspoons Mixed Herbs 4 Sprigs Parsley 2 Tablespoons Chopped. Onion 2 Tablespoons Fat 1 1/2 Tablespoons Cornstarch.

1 Teaspoon Salt 1/4 Teaspoon Pepper f. g. Cayenne.

Boil the tomatoes with spices and herbs together in a sauce pan. Heat the fat in a frying pan and in this cook the cut-up onion. Slowly add the cornstarch, stirring to keep from lumping. Add to the hot tomatoes. Add the salt, pepper and cayenne. Let cook to thicken, then strain over the fish.

Cheese Sauce

1 Tablespoon Fat.

1 Tablespoon Flour (Rice) or 1/2 Tablespoon Cornstarch.

1 Cup Milk 1/4 Teaspoon Salt.

Few Grains Pepper 1/2 Cup Cheese Cut Fine.

Melt fat; add flour or cornstarch; stir until well blended, then add milk and cook two minutes. Add cheese and seasonings, stirring well until cheese is melted. Serve on toasted slices of bread or over poached egg on toast.

Giblet Sauce

Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter substitute and thicken to a cream. Pepper and salt, boil a few minutes and serve.

Tartar Sauce

Make one cup mayonnaise. Chop very fine one tablespoonful each of capers, olives, cucumber pickle and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or boiled fish.

Olive Sauce

One cup brown sauce, twenty-four stoned olives, one tablespoon sherry. Simmer olives in hot water ten minutes. Drain, add sauce, simmer five minutes; take from fire and add sherry.

Cranberry Sauce

Wash and pick one quart of cranberries and put them in a saucepan with water to cover, let them stew slowly, stirring often till they are reduced to a pulp; then sweeten to taste and turn in a deep dish or mould. They may be strained and cleared as jelly is prepared.

Tomato Mustard

One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound of salt, three tablespoons black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne.

Mint Sauce

Mix one tablespoon of white sugar to a half teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

Celery Sauce

Mix two tablespoons rice flour with half teacup butter substitute, have ready a pint of boiling milk; stir the flour and butter substitute into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.