Roast beef, Boiled beef, Roast veal, Roast mutton, Roast lamb, Boiled mutton. Boiled fowls. Roast turkey, Venison, Ducks, Chops,

Tomato sauce; jelly.

Horseradish.

Tomato sauce; currant jelly.

Mushroom sauce; jelly.

Mint sauce.

Caper sauce.

Oyster sauce.

Cranberrv sauce.

Currant jelly.

Tomato sauce.

Gravy For Roast Meats

When the meat is done, remove the roast from the pan and pour off the fat, leaving only

Mrs. A. A. Wetherill.

Tomato Sauce

Stew six tomatoes half an hour with two cloves, a sprig of parsley, pepper and salt; press this through a sieve; put a little butter into sauce-pan over the fire and when it bubbles add a heaping teaspoonful of flour; mix and cook it well and add the tomato-pulp, stirring until it is smooth and consistent.

Some add one or two slices of onion at first. It is a decided improvement to add three or four tablespoonfuls of stock.

Mushroom Sauce

Having prepared the mushrooms by cutting off the stalks, and if they are large, by cutting them in halves or quarters, throw them into a little boiling water, or what is much better, stock. Do not use more than is necessary to cover them. This must be sen-soned with salt, pepper and a little butter. Boil the mushrooms until they are tender, then thicken the gravy slightly with a roux of butter and flour. Add a few drops of lemon juice. It is now ready to pour over the meat.

Mushroom Sauce

(Made with canned mushrooms).

Put a piece of butter the size of a walnut into a stew-pan; when it bubbles add a teaspoonful, (not heaping), of flour; when well cooked stir in a cupful of stock, (reduced and strong), and half a tea cupful of the mushroom juice from the can; let simmer for a minute or two: then, after straining it. add half or three-quarters of a can of mushrooms, pepper, salt and a few drops of lemon juice. When thoroughly hot it is ready to pour over the meat.

Maitre-D' Hotel Butter

(For beefsteaks, boiled meats or fish).

Mix butter size of an egg, juice of half a lemon, and two or three sprigs of parsley chopped very tine; pepper and salt all together. Spread this over any broiled meat or fish when hot; then put the dish into the oven a few moments to allow butter to penetrate the meat.

Mint Sauce

Put four tablespoonfuls of chopped mint, two tablespoonfuls of sugar and a quarter of a pint of vinegar into a sauce-boat. Let it remain an hour or two before dinner, that the vinegar may become impregnated with the mint.

A Simple Brown Sauce

Put into a sauce-pan a tablespoonful of minced onion and a little butter. When it has taken color, sprinkle in a heaping teaspoonful of flour; stir well, and when brown add half a pint of stock. Cook it a few minutes and strain. . Now, by adding a cupful of claret, two cloves, a sprig of parsley, and one of thyme, a bay leaf, pepper and salt, and by boiling two or three minutes and straining it, one has the sauce poivrade.

If, instead of the claret, one should add to the poivrade sauce a tablespoonful each of minced cucumber pickles, vinegar and capers, one has the sauce piquante.

By adding one teaspoonful of made mustard, the juice of half a lemon, and a little vinegar to the poivrade instead of the claret, one has the sauce Robert.

Oyster Sauce

1 pt. of oysters, Half a lemon,

2 tablespoonfuls of butter, 1 teaspoonful of flour,

1 teacupful of milk or cream, Cayenne and nutmeg to taste. Stew the oysters in their own liquor five minutes and add the milk. When this boils, strain the liquor and return to the sauce-pan. Thicken with the flour when you have wet it with cold water; stir well in; put in the butter, next the cayenne, (if you like it), boil one minute; squeeze in the lemon juice, shake it around well and pour out.

Tomato Jelly

(For cold meats).

Strain through a cloth a can of tomatoes. Dissolve a half box of gelatine in part of tomato juice; heat remainder of juice and when hot pour on to dissolved gelatine. Season with salt and pepper and pour into a weft mould or dish.

Mrs. M. E. Hooi.e,