Apple Sauce and Asparagus Sauce cut asparagus tips into cubes, boil till tender in salted water, and add to white sauce in the proportion of one cup of the asparagus cubes to one cup of white sauce. Eaten with fish and fowl.

Beefsteak Sauce

In a hot saucepan put a piece of fat the size of an egg, and three sliced onions. Brown all together. Put half a cup of beef stock to the onions, thicken with a tablespoon of flour, add a tablespoon of mustard, a teaspoon of vinegar and a dash of cayenne,:cook till the gravy thickens and serve with the steak.

Bread Sauce

Cook together in a doubleboiler half a cup of fine white breadcrumbs, a small onion and a pint of milk. When smooth add a tablespoon of butter, half a teaspoon of salt, and a dash of white pepper.

Brown Sauce

Together in a saucepan stir two tablespoons of butter and two tablespoons of flour until dark brown. Then add a pint of hot water, or a pint of brown stock, if you have it. Boil till thick and smooth. If the browning of the flour has made it lose its strength for thickening, add a tablespoon of unbrowned flour to give the right thickness. Season to your taste with salt and black pepper, and add lemonjuice, catsup, or currant jelly, according to the flavor you wish.

Drawn Butter

Mash together two large heaping tablespoons of butter and two heaping tablespoons of flour in a saucepan. When mixed, pour over and stir in half a pint of hot water. Dissolve and add salt to taste. Set this saucepan in another of hot water. Set over the fire and boil the water in the under saucepan very slowly, never fast at any time. Stir constantly to prevent lumping.

The sauce must be perfectly smooth. Every now and then raise the upper pot from the water and stir hard. If more water is needed, add it. When the sauce is a creamy thickness to pour easily, take the saucepans from the fire and let them stand to keep the sauce warm until ready for use. Keep covered so no scum will form. Serve in a pitcher or gravy tureen.

Caper Sauce

Add one large spoon of capers to the "Drawn Butter" given above.

Cauliflower Sauce

Break in small pieces the tiny flowers of boiled cauliflower and add a cup of the broken cauliflower to a cup of white sauce.

Celery Sauce

Cut celery in small cubes, boil in salted water till tender, and add to white sauce, one cup of the cooked celery to one cup of white sauce. This is used for fowl, fish, and meat.

Cheese Sauce

Mix together a tablespoon of butter, a tablespoon of cornstarch, a large half cup of milk, and set to heat over a moderate fire, or in a doubleboiler. When thoroughly hot, stir in half a pound of grated American cheese, quarter of a teaspoon of mustard, and quarter of a teaspoon of salt. When the cheese melts, stir in an egg well beaten, and serve at once. This sauce is eaten with boiled fish.

Cranberry Jelly

Put a quart of cranberries in a porcelain kettle after you have looked them over and washed them. Add a cup of water and cook till the berries are soft. Put in a jelly bag to strain. Squeeze the bag to get out all the juice, add threequarters of a pound of sugar, boil ten minutes, and pour in the dish from which it is to be served, or in an earthen mold. Set away to chill and stiffen. See also under “Stewed Cranberries”.

Cucumber Sauce

Peel and cut in cubes two mediumsized cucumbers. Set in a colander and while they are draining stir into six tablespoons of whipped cream a dash of cayenne, half a teaspoon of salt, six or eight drops of onionjuice and as much vinegar. Mix this sauce with the cucumbers and serve cold with fish or meat.

An Easy Curry

Slice six onions in a pint or more of whatever stock you have. Slice in also a sour apple and half a clove of garlic. Wet a teaspoon of curry powder with water and stir this in the stock, adding salt and cayenne to taste. Cut any kind of cooked meat into small cubes or pieces, and simmer it till hot in the sauce. Serve in hot dish and on hot plates.

A dish of rice may be served with this curry, or rice may be banked about a platter's edge and the curry of meat poured in the center.

Egg Sauce

To make egg sauce, have the yolks of three hardboiled eggs crumble into small pieces, and add to the "Drawn Butter".

Egg Sauce For Boiled Fish

Boil two eggs from eight to twelve minutes. Then lay them in a pan of cold water. When they are cold peel off the shells and chop the eggs quite fine. Beat two heaping tablespoons of butter into one tablespoon of flour and one teaspoon of salt. When the butter and flour are well mixed pour over them a coffeecup of boiling water. Cook the sauce two or three minutes till the flour thickens, stir in: the chopped eggs and serve. Pepper may be dusted over the sauce when it is ready to serve.

Horseradish Sauce

Wash clean roots of horseradish and scrape off the outside. Grate the roots on a large grater. Put the grated horseradish in a china or glass not a metal dish and moisten with good cider vinegar. Do not add enough vinegar to make it liquid.

This sauce is most excellent with plain boiled beef.