Anchovy Sauce

Melt 1 tablespoon of butter, add 1 tablespoon of flour, mix until smooth, cook until frothy, then add 1/2 cup cold milk or fish stock. Stir until thick and add 1 tablespoon of anchovy paste.

Mock Hollandaise Sauce

2 tablespoons butter.

2 tablespoons flour.

1 cup of milk or fish stock.

1 egg yolk, well beaten. 1 tablespoon lemon juice. 1/4 teaspoon salt.

Melt butter, add flour, mix well, cook until frothy, then add cold milk and cook until smooth. Add beaten yolk diluted with some of the sauce; season and add lemon juice very slowly, and take 1 tablespoon of butter, break into bits and add gradually, beating well.

Sauce Tartare

To 1/2 cup of thick mayonnaise add 1 teaspoon of onion juice and 3 sour pickles, chopped fine. Additional flavoring may be added by using chopped olives and capers.

Shrimp Or Oyster Sauce

1 cup of medium white sauce. 1/2 cup of shrimps or small oysters.

1 teaspoon lemon juice.

Prepare sauce and just before serving add the lemon juice and shrimps.

Meuniere Sauce

Melt 2 tablespoons of butter and cook over a low fire until a golden brown. The butter must be watched constantly as it bubbles and will boil over if sauce pan is small, and if the butter burns it is very indigestible. To be served over broiled or pan fried fish.

Sweet Sauces

Marshmallow Sauce

1 cup granulated sugar. 1/2 cup boiling water.

6 to 8 marshmallows. 1 teaspoon vanilla.

Boil sugar and water 5 minutes after boiling commences. Do not stir while cooking. Remove from fire, add marshmallows and beat until melted; add vanilla.

Saboyon Sauce

2 egg yolks. 1/3 cup sugar.

1/2 cup orange juice.

Beat well and cook in double boiler. Stir constantly and remove from boiler as soon as mixture becomes creamy.

Hard Sauce

One-third cup butter beaten until creamy, 2/3 cup confectioners' sugar. Add sugar gradually, beating well. Flavor with 1 teaspoon vanilla or other flavoring. Sprinkle with nutmeg.

Foamy Sauce

To Hard Sauce add 1/4 cup boiling water and stir until sauce is melted, then fold in 1 well beaten egg white; flavor.

Hot Chocolate Sauce

1/2 cup sugar.

3 tablespoons ground chocolate.

1 tablespoon of butter. 1/3 cup of hot water.

Cook about 15 minutes, add 1 teaspoon vanilla. Can be used hot or cold.

Sultana Chocolate Sauce

To the hot chocolate sauce add 1/3 cupful of seedless raisins.

Caramel Sauce

1/2 cup sugar.

1/2 cup water.

Melt dry sugar over a low fire until it becomes a golden syrup, being careful not to burn. Add water and boil 10 minutes. Then mix 1 tablespoon of butter and one tablespoon flour and add to mixture. Cook until thick.

Strawberry Sauce

Wash a cup of hulled strawberries, add half a cup sugar, a pinch of nutmeg and set aside in a cool place until wanted. Use as a sauce for cottage pudding, corn starch, blanc mange, tapioca pudding, any form of gelatine or pour over vanilla ice cream.

Custard Sauce

1 cup milk, l egg.

1/3 cup sugar.

1 teaspoon vanilla.

Heat milk in double boiler. Beat egg, add sugar and pour hot milk over mixture. Return to fire and cook, stirring constantly until custard is slightly thick and will coat the spoon. Remove from fire, pour into bowl, and when cool add flavoring.

Apricot Pudding Sauce

Add 1/4 cup of mashed strained cooked apricots to the hard sauce.

Orange Sauce

1/4 cup butter.

1/2 cup powdered sugar.

1/2 orange, juice and grated rind.

Cream butter well, add sugar gradually and beat until creamy. Then add grated rind and juice gradually, beating well.

Vanilla Sauce

1/2 cup sugar.

2 tablespoons flour.

Pinch of salt.

1 cup of boiling water. 1 tablespoon butter. 1 teaspoon vanilla.

Mix sugar, salt and flour; add boiling water gradually, place over fire and boil until thick or until flour is well cooked. Remove from stove, add butter and vanilla. This sauce can be kept warm over hot water.

Nutmeg Sauce

Follow directions for vanilla sauce using 1/4 teaspoonful of grated nutmeg instead of vanilla.

Fruit Sauce

Crush berries of any kind, sweeten and let stand until sugar is dissolved.