Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved, pour it out and when cold strain and bottle. It will keep indefinitely and a tablespoonful will give color to a pint of liquid.

Olive Sauce

Melt a heaping tablespoonful of butter in a spider and when it begins to brown stir into it a heaping tablespoonful of flour, let it cook until a very dark brown, but be careful not to let it burn, then add enough rich vegetable stock to make a thick cream-like sauce. Have ready some olives - six or seven, that have been boiled a few minutes in water and cut from the stones, add these to the sauce, season with pepper and salt to taste, bring to the boiling point and serve.

Sauce Hollandaise

One-quarter of a pound of butter, one-quarter of a cup of water, one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon, a dash of cayenne, and the yolks of three eggs. Beat the butter to a cream and stir in the yolks of eggs, one at a time, then the lemon juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling water on the fire, beating constantly with an egg beater, and when it begins to thicken stir in gradually the boiling water. When it is as thick as soft custard it is done. Great care must be taken not to let it remain too long on the fire or it will curdle.

Drawn Butter Or Cream Sauce

Melt a large heaping tablespoonful of butter and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.

Curry Sauce

Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce.

Cheese Sauce

A white or cream sauce with grated Parmesan cheese added to taste.

Tomato Sauce

Melt a large tablespoonful of butter in a saucepan over the fire, when it bubbles put into it a small onion and half a green pepper, if convenient, chopped very fine. Simmer gently for a few minutes, then stir in a heaping teaspoonful of flour, and add four nice, fresh tomatoes peeled and cut small - canned tomatoes may be used - a gill of vegetable stock, a clove and part of a bay leaf, and pepper and salt to taste. Let it cook gently for half an hour and press through a fine sieve.

Sauce Tartare

May be made by beating a small tablespoonful of butter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cucumbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes.

Sauce Piquante

Melt a heaping tablespoonful of butter in a spider and when it bubbles stir into it a heaping tablespoonful of flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add one small cucumber pickle, two olives and a few capers, all chopped very fine; season with salt and pepper to taste.