Hot Horseradish Sauce

In an earthen dish put four tablespoons of fresh grated horseradish and four tablespoons of finely powdered cracker or bread crumbs. Add half a cup of cream, a teaspoon each of sugar and of salt, two dashes of pepper, two teaspoons of vinegar and a teaspoon of made mustard. Set over a kettle of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef or corned beef.

Jelly Sauce

Another receipt follows the "Brown Sauce," given on page 142. When you have made a brown sauce stir in a third of a cup of currant jelly.

Jelly Sauce For Meats

In an earthen or porcelain saucepan melt over a slow fire a tumbler of some jelly either currant or grape and when it is melted and warm stir in a tablespoon of butter. Let all come to boil, pour into the hot dish in which it is to be served, add a tablespoon of claret or other red wine and serve at once. The sauce goes well with mutton and lamb.

Maitre D'Hotel Sauce

Beat three tablespoons of butter till it creams. Add the juice of a small lemon, quarter of a teaspoon of salt, a dash of cayenne, and three teaspoons of minced parsley.

This sauce is an agreeable addition to broiled chicken, fish, etc., and is referred to under various receipts.

Mint Sauce

This is a relish with roast lamb with which meat alone it is eaten. By some tastes it is much liked. Not every one agrees with the Englishman who, when mint sauce was passed him, said, "Thank you, I never eat smells."

Be sure your mint is fresh and green and fair. Wash it, strip the leaves from the stems and mince them fine. Put the mince in a bowl and mix with it gradually clear cider vinegar not too strong. If the vinegar is very strong, it is better to dilute it, even to using half water, for sharp vinegar destroys the mint aroma. Add also a teaspoon of sugar to a tablespoon of the minced mint. Have your sauce about as thick as horseradish when all the ingredients are thoroughly mixed in.

Serve from a small dish with a teaspoon or ladle. A spoon of this sauce is laid on the rim of the plate and a pinch of it taken with the meat.

Olive Sauce

Add to "Brown Sauce," on page 142, threequarters of a cup of pickled olives, stoned and chopped.

Onion Sauce

First peel and then chop fine a quart of onions. Melt in a saucepan a heaping tablespoon of butter and into the hot butter drop the minced onions and gently cook till tender. Season with white pepper and salt, and stir in two tablespoons of flour. Last, add a cup of cream, bring to boil and put through a sieve.

This same sauce may be served with cold mutton, and as a delicious relish for many other meats.

SageAndOnion Sauce

Take a bunch of fresh sage leaves picked from the stems. Wash and put in boiling water with just enough water to cover them. Boil ten minutes. Then drain and chop small. Meanwhile, have boiling in another pan two goodsized onions. When they are tender mince them and mix with the minced sage. Stir together with a tablespoon of fresh butter and serve with roast goose, roast duck, or roast pork. Into the sauce may be stirred some of the gravy of the meat with which it is served. This moistens the sauce and improves it.

OnionJuice For Seasoning

Peel, cut the onion in small pieces, and press in a lemon squeezer which you use for no other purpose but squeezing onions. Only a few drops of onionjuice are needed at a time in salads, meat sauces, etc., and with a little glass squeezer at hand it is readily obtained. If the pieces of the onion squeeze out, tie the onion in a piece of damp cheesecloth or if you have not a squeezer, use this method of expressing the juice: Take the dry layers off the onions, hack the juicy layers with a dull silver knife. Press the onion hard with the blade, and the juice will drip from the blade or this method. Hold a tin grater over your salad, and on it turn about an onion you have peeled. Press hard and the juice will drip.

Sauce Tartar

After you have made a mayonnaise, add a tablespoon of chopped cucumber pickle, a few capers, a few chopped olives, stir or beat, and if too thick thin with vinegar.

Tomato Sauce

Take a pint of canned tomatoes, add an onion well scraped or minced, half a teaspoon of salt and half as much pepper as salt, and put together in a saucepan over the fire. After cooking gently fifteen or twenty minutes, add two tablespoons of butter into which you have cooked a heaping tablespoon of flour until it has become smooth. Add the butter to the tomatoes slowly, let it cook gently for a few minutes, rub through a sieve or fine colander and serve hot.

White Sauce

To a tablespoon of melted butter teat a tablespoon of flour, half a teaspoon of salt and an eighth of a teaspoon of white pepper. A quarter of a teaspoon of onionjuice, or half a teaspoon of chopped onion, may also be added, but is not an essential. Over all well mixed pour a cup of creamy milk, or stock, adding it little by little over a hot fire, as the sauce thickens. The sauce should be smooth. If it is not, strain it.