Mrs. Secretary Noble's Chicken Sauce, which has driven some epicures to whom it has been served to rise and exclaim! "With such a sauce one could eat one's grandfather."

Sauce for Pheasants, Quail, Croquettes and Chicken - Take a heaping tablespoon butter and 1 tablespoon sifted flour; mix thoroughly; add 1/2 pint stock and 1 teaspoon mushroom catsup, 2 tablespoons cream, 2 teaspoons lemon juice and boil, stirring well; add yolks of 2 eggs beaten light and never allow it to boil or it will curdle. When thickened, serve or place in hot water until desired. - A. A. P.

Chicken Dressing

Three teeth garlic, 1 small onion, chicken liver, 4 slices of bacon, little parsley, all chopped very fine and mixed with 1/2 pound chopped veal, 1/2 loaf bread soaked in hot water and squeezed out quite dry. Cook in frying pan about 10 minutes; when cold add 2 eggs, 1 tablespoon of sherry wine and salt and pepper to taste. This makes enough dressing for 2 chickens; for 3 add a little more bread. - H. H. S.

Cream Sauce

One heaping tablespoonful of flour, 1 heaping tablespoonful butter rubbed together; then add 1 pint of sweet milk (cold) and let the whole boil slowly, stirring constantly; when it boils add some chopped parsley, a chopped hard boiled egg and season with salt and pepper.

Dressing for Cold Slaw (nice for salads and cold meats) - Two eggs, 2 tablespoons of sugar, 1 teaspoon of mustard, speck of pepper, 1/2 cup of cream or water, 1/2 cup of vinegar, butter size of 1/2 an egg. Beat eggs; add the dry ingredients smoothly rubbed together; then the cream and finally the vinegar; add the butter when it begins to cook; cook until it is a soft custard. Covered and put away in a cold place it will keep good for days. If for any reason it curdles while cooking, add a little cornstarch moistened in water and finish cooking. - M. Z. T.

Dumplings From Poultry Dressing

Fresh dressing of soaked bread, etc., may be made, or left-over dressing utilized. Beat well; add 2 or 3 eggs (yolks and whites beaten separately), a very little flour and baking powder. Roll lightly into balls; float on top of stew or gravy of any kind; cover tightly and boil for about 10 minutes.

Jellied Cranberries (For Game)

One pound of berries, 1 pound of sugar (granulated), 1/2 pint of water. Boil sugar and water together, stirring constantly; when boiling throw in the berries; they will soon heat through and burst; stir frequently until well cooked, mashing with a spoon any of the berries that do not readily burst. It will take 10 or 15 minutes after they begin to boil. Turn in a mould that has been previously rinsed in cold water and not dried. (Will keep if covered.)

English Stuffing For Goose

One-fourth cupful chopped salt pork, 1 onion chopped; cooked 10 minutes; then add 1 1/2 cup- , fuls of mashed potatoes, 1 1/2 cupfuls bread crumbs, 1 1/2 cupfuls of celery, 1/2 cupful English walnuts, 1 egg, salt, pepper, sage to taste. - C. M. B.

Horseradish Sauce (to eat with boiled beef or Hamburg steak) - One cup milk, 1 tablespoon flour, 2 tablespoons butter. Melt butter; add flour; pour hot milk over mixture and let boil, beating well; add 1 tablespoon grated horseradish. To be eaten hot. - A. L. B.

Italian Sauce

Three or 4 tablespoons of best Italian oil. Heat in pan. Add 1 green onion, 1 dried onion, a clove or 2 of garlic; cut in pieces and fry, then add canned tomatoes, pepper and salt. Let boil together about 10 minutes. Strain. Fresh mushrooms can be added, or dried Italian mushrooms. (A few steeped in a cup of water for an hour and the water added to the sauce.) This sauce is nice with any kind of meat, rice or spaghetti. - Mrs. J. K.

Sauce For Macaroni Or Pot Roast

Put in a frying pan some salt pork; chop 1 onion fine, 1 tablespoon flour. Stir well and brown. Add 1 can tomatoes, parsley, thyme, red pepper, black pepper and salt. Cover and cook slowly 1 hour. Strain. - J. S.

Port Wine Sauce For Game

One-half glass currant jelly, 1/2 glass port wine, 1/2 glass stock, 1/2 teaspoon salt, 2 tablespoons lemon juice, 4 cloves and speck cayenne. Simmer the cloves and stock together for 1/2 hour. Strain upon the other ingredients and let all melt together. Part of the gravy from the game may be added to it. - Mrs. A. E. E.

Tomato Sauce

One quart canned tomatoes, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 12 cloves, small slice onion. Cook the tomato, clove and onion together 10 minutes. Heat the butter in a small frying pan and add the flour; stir over the flour until smooth and brown, then stir it into the tomatoes: Cook 2 minutes. Season to taste with salt and pepper, then strain. This is also nice for fish or macaroni.

Dressing For Turkey

Use stale bread cut in small pieces. The quantity must be in accordance with the size of the turkey. Season with salt, pepper, sage, thyme, to suit the taste; a slice of butter 1/2 an inch thick for a 12-pound turkey. I use about 50 oysters and liquor and milk enough to make the dressing moist. Last, stir in 2 well beaten eggs. - S. G. B.

Dressing For Turkey

Soak stale bread in water, then squeeze dry, and brown in frying pan containing melted butter and a little minced onion; add contents of 1 can oysters and 1 can mushrooms chopped together, also a little chopped celery (the young tender leaves are nice). Moisten with oyster liquor. Season with salt, pepper, sage and thyme.