Caper Sauce

Follow white sauce recipe. Add to each cup of sauce 2 tablespoons of capers; or the drawn butter sauce may be used and capers added. This sauce is used with boiled mutton.

Cream Curry Sauce

Follow white sauce recipe. To each cup of sauce allow 2 teaspoons of curry powder, which should be blended with the flour to prevent lumping. When cooked add 2 teaspoons of onion juice. To be used over reheated mutton or lamb.

Horseradish Sauce

1/4 cup grated horseradish.

1/2 cup soft bread crumbs. 1/2 teaspoon salt.

1 tablespoon vinegar. 1/4 teaspoon paprika. 1/2 cup of white sauce.

Make the white sauce and add remaining ingredients.

Bread Sauce

(For Game or Fowl)

1 1/2 cups milk.

2/3 cup bread crumbs.

1 small onion.

1/2 teaspoon salt.

2 tablespoons butter.

Pepper.

2 cloves.

Put milk in double boiler, add onion stuck with cloves and half of the bread crumbs. Cook 20 minutes; remove onion, add seasonings and butter and remainder of crumbs. Serve at once.

Foundation Brown Sauce

3 tablespoons of shortening. 2 tablespoons flour. 1/2 teaspoon salt.

1 tablespoon minced onion. 1 cupful of stock. Pepper.

Melt shortening, add onion and cook until a golden brown, then add flour, stir until well mixed and brown; then add stock and stir until creamy. If stock is not obtainable add 1 bouillon cube to a cupful of hot water or add 1 teaspoonful of kitchen bouquet to a cupful of hot water.

Piquante Sauce

To 1 cupful of brown sauce add 2 tablespoons of finely chopped sour pickles and 1 teaspoonful of Worcestershire sauce.

Hot Mustard Sauce

12 cup of medium white or brown sauce. 1 teaspoon vinegar. 1 tablespoon prepared French mustard or

2 teaspoons of prepared English mustard. 1 teaspoon grated onion.

Prepare the foundation sauce and add remaining ingredients.

Cold Mustard Sauce

To 1/2 cupful of thick mayonnaise add 1 tablespoon of prepared French Mustard. To serve with cold asparagus, artichokes, etc.

Paprika Sauce

1 cup medium white sauce. 1 tablespoon grated onion.

1 teaspoon paprika.

Add grated onion and paprika to the melted shortening before adding the flour when preparing the white sauce. Proceed as for white sauce.

Mint Sauce

6 mint leaves.

1/4 cup boiling water.

2 tablespoons vinegar.

1/4 teaspoon salt. 1/8 teaspoon pepper. 1 teaspoon sugar.

Wash mint leaves and chop as fine as possible. Add boiling water, sugar and salt. Cover and let stand about 20 minutes. Add vinegar and pepper. To be served with lamb or mutton.

Fish Sauces

Maitre d'Hotel Butter

Beat 1/4 cup of butter to a cream, add gradually and very slowly 1 tablespoon of lemon juice; season with 1/4 teaspoon of salt and a dash of pepper, and 1 teaspoon of chopped parsley. Spread on the hot fish.