Allemande Sauce

MELT three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken and one-half cup cream. Bring to the boiling point and add three tablespoons grated Parmesan cheese, the yolk of one egg, one-half teaspoon salt and a few grains pepper.

Spanish Sauce

3 tablespoons butter 3 tablespoons flour 1 cup milk.

1/2 cup cream 1 teaspoon salt 1/8 teaspoon pepper.

1/2 cup pimiento puree.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point and add seasonings and pimiento puree.

To obtain pimiento puree, drain canned pimien-toes and force through a puree strainer.

Truffle Sauce

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk and one-half cup cream. Bring to the boiling point and add one and one-half tablespoons chopped truffles, two tablespoons Madeira wine and salt and pepper to taste.

Waldorf Sauce

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups chicken stock. Bring to the boiling point, add one-half tablespoon beef extract and two tablespoons chopped truffles. Season with one-fourth teaspoon salt and a few grains pepper.

Bread Sauce

Cook one and one-fourth cups milk in double boiler with one-third cup fine, stale bread crumbs and one onion, stuck with five cloves, twenty-five minutes. Remove onion, add one and one-half tablespoons butter, one-half teaspoon salt and a few grains cayenne. Sprinkle with one-half cup coarse, stale bread crumbs, browned in one and one-half tablespoons butter.

Brown Nut Sauce

2 tablespoons butter 2 tablespoons peanut butter 3 tablespoons flour 1 cups chicken stock.

1/2 teaspoon salt.

Few grains pepper.

1/3 cup coarse bread crumbs.

1 tablespoon butter.

Brown butter, add peanut butter and when well mixed add flour and continue the browning; then pour on gradually, while stirring constantly, chicken stock. Bring to the boiling point and add salt and pepper. Pour around meat with which it is to be served and sprinkle with bread crumbs browned in one tablespoon butter.

Epicurean Sauce

1/2 cup heavy cream.

3 tablespoons Mayonnaise.

Dressing 2 tablespoons grated horseradish root.

1 tablespoon tarragon vinegar 1 teaspoon English mustard 1/2 teaspoon salt Few grains cayenne.

Beat cream until stiff, using a Dover Egg Beater. Remove beater and stir in remaining ingredients.

Vinaigrette Sauce

Mix one teaspoon salt, one-fourth teaspoon paprika, a few grains pepper, one tablespoon tarragon vinegar, two tablespoons cider vinegar, six tablespoons olive oil, one tablespoon, each, chopped green pepper and cucumber pickle and one teaspoon finely chopped parsley.

Guaymas Sauce

To one-half cup tomato sauce add. just before serving, one-third cup Mayonnaise Dressing and three tablespoons shredded olives.

Devonshire Sauce

To one and one-half cups brown sauce add one-third cup currant jelly, beaten with a fork, one-half cup claret wine, one teaspoon lemon juice and three drops essence of anchovy.

Roe Sauce

Put two tablespoons, each, Sherry wine, white wine and butter in small shallow pan and add one-half shad roe sprinkled with salt, pepper, cayenne and a few gratings nutmeg. Cover with buttered paper and bake thirty minutes. Take from oven and remove membranes. Brown three tablespoons butter, add two tablespoons flour and continue the browning; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-fourth teaspoon beef extract, roe and one-fourth teaspoon salt.

Cold Orange Sauce

6 tablespoons currant jelly 3 tablespoons sugar Grated rind 2 oranges 2 tablespoons orange juice.

2 tablespoons lemon juice 2 tablespoons Port wine teaspoon salt 1/8 teaspoon cayenne.

Put first three ingredients in a bowl and beat for five minutes; then add remaining ingredients and stir until well blended.

Currant Mint Sauce

Separate one-half tumbler currant jelly in small pieces, but do not beat it. Add one and one-fourth tablespoons finely chopped fresh mint leaves and thin, short shavings from one-fourth the rind of an orange.

Cider Sauce

3 tablespoons butter.

4 tablespoons flour.

2 cups ham liquor 4 tablespoons cider.

Salt.

Melt butter, add flour, and pour on gradually, while stirring constantly, hot ham liquor. Bring to the boiling point and add cider, and salt to taste.