"It is the bounty of nature that we live, but a philosophy that we live well."

The foundation of nearly all sauces is the same, remembering to keep the same proportion each time. Melt two level teaspoons butter and stir into I heaped tablespoon flour, adding I coffee cup of liquid. For white sauce use milk, for tomato sauce use strained tomato juice, and for brown sauce, first brown the butter and flour, then add some good soup stuff, season each sauce to taste.

Mustard Sauce

Two tablespoons flour, browned in butter or beef drippings, add good soup stock or beef extract in water, 3 tea-spoons mustard, 2 tablespoons vinegar, 1 tablespoon sugar, salt to taste, add 4 hard boiled eggs, that have been shelled and chopped fine. Mrs. Schultz.

Mint Jelly For Roast Lamb

Crush 6 or 8 large sprays of mint and steep 1-2 hour in 1 cup of boiling water. Dissolve 3 teaspoons gelatine in 3-4 cup of cold.water, and pour the mint over the gelatine, adding 3-4 cup of sugar, juice of 1 lemon and 2 drops of green coloring. Strain intomoulds.

Mrs. A. W. Berr.

Oyster Sauce For Roast Turkey

One pint of oysters, 1-2 lemon, 2 tablespoons butter, 1 teaspoonful flour, 1 teacup rich milk, cayenne pepper and nutmeg to taste. Stew the oysters in their liquor for five minutes, then add the milk; when this boils strain and return to the saucepan, thicken with flour wet with cold water, stir well, adding the butter and seasoning, boil 1 minute, squeeze in lemon juice, shake well and pour out. This is excellent for any sort of roast fowl. Mrs. M. A. Duggan.

"Prudent men choose frugal wives."

Hollandaise Sauce For Fish

One tablespoon butter, 1 tablespoon flour, 1-2 pint boiling water, yolks of 4 eggs, juice of one lemon. Heat the butter in a saucepan, add the flour well, then slowly add the water, remove from the fire, and stir in the beated yolks. Return to the stove but do not boil, and add lemon, salt and red pepper to taste. Mrs. A. J. Monroe.

Hollandaise Sauce

Cream 2 tablespoons butter and 3 tablespoons flour, stir in 3 cups of good boiling soup stuff, add the juice of a half of a lemon and the yolks of 3 eggs beaten alike. Keep hot tor 5 minutes, add a little more butter and sugar and nutmeg, if liked. Mrs. Schultz.

Spanish Meat Sauce

Cook together 6 tomatoes, 2 bell peppers and 2 cloves of garlic, strain and mix it with a brown gravy, or with the liquor from a pot roast. Thicken with flour, if needed, and add salt to taste. Mrs. C. W. Richardson.

"A perfect sauce is the promoter of digestion and the aid to nutriment. When a contrary effect is produced, something is wrong with the sauce."

French Mustard

Mix together until smooth 3 tablespoons mustard, 2 tablespoons sugar, 1 level teaspoon salt, and 1 egg. Pour on 1 cup of boiling vinegar, stir until perfectly smooth, add 1 tablespoon of olive oll; if covered tightly will Keep indefinitely.

French Mustard

Beat 2 eggs and 1 teacup of thick cream, 1 teaspoon each of butter and sugar, 1 teaspoon salt, and 1-2 cup mustard. Cook over boiling water until thick, then add slowly 1 cup of sharp vinegar. Mrs. E. C. Pentland.

Horse Radish Sauce

Mix together 1 cup of grated horse radish sauce, 1-2 cup sifted cracker dust, and when ready to serve add 2 cups or more of boiling milk. Stir until smooth, add butter size of an egg, salt and cayenne pepper to taste.

Worcestershire Sauce

Six anchovies, 1 oz. cayenne, 1 oz. black pepper, 1 grated nutmeg, 1 oz. salt, 6 cloves of garlic, 1 oz. of cloves, 2 qts. of vinegar. Mash the anchovies, mince the garlic, mix together, and put into a jar for two weeks, then strain and seal tightly. Keep in a dry, cool place.