SAUCES accompanying various meats should increase its palatableness and yet, very many fail in this matter. Some one has said that the best test of a good cook is good gravy. There are four qualities demanded in the composition of a good sauce or gravy. First, is its color: it should be attractive to the eye; second, it should be pleasing in its aroma; third, pleasing in flavor and fourth, consistency. The simplest way to make a gravy or sauce is to remove the meat from the pan, pour or skim off the fat, leaving the residue in the pan. Then, add a little hot water or milk, stirring all thoroughly. Next strain the liquid, season to taste and it is ready for use - a clear, bright substance, free from fat.

When a sauce is intended to be served hot, it should be kept so, and the best method to insure this is to place the vessel in which the sauce has been made in another one containing hot water. This prevents further boiling, but keeps the right degree of heat. Sauces, gravies, etc., are better made in an enameled saucepan. Below are given recipes for the making of all the favorites.

Drawn Butter Sauce

Put in a saucepan two generous tablespoonfuls of butter, add two tablespoonfuls of flour and stir; pour in a pint of boiling water, add a little salt and pepper. Simmer for twenty minutes until it thickens, then add gradually one-half tablespoonful of butter, beating until it becomes white. Stir well, strain and serve. Celia McDonald.

Cream Sauce

Put into a saucepan one tablespoonful of flour and two tablespoonfuls of butter, place over a slow fire and stir lightly for two minutes, adding a pinch of sugar and salt and one teacupful of cream. Stir well again for two minutes, to avoid its coming to a boil. Serve at once. Inez Hall.

Giblet Sauce

Take the liver, heart, izard and neck of a chicken, wash and boil in water that has been salted. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter and thicken to a cream. Pepper and salt, boil a couple of minutes and serve. Mrs. F. T. White.

Herb Sauce

A tablespoonful of finely-chopped parsley and a tablespoonful of chopped onion, two tablespoonfuls of butter, a little salt and pepper. Stir it together in a saucepan over the fire three or four minutes. Pour in a pint of white sauce and stir till it boils hard. Then serve.

Mrs. Kate Fleming.

Butter Sauce

Put about one-half pound of butter into a tin dish or a bowl. Stand the dish in water that is boiling hard and take it from the fire when the butter has melted. Strain it through a very fine sieve, and do not let any of the sediment in the dish mix with it. Stir in a little salt and send to the table in a dish that has been heated. Mrs. Mary Holland.

Curry Sauce

The powder for this sauce can be procured ready at most druggists. To make the sauce take one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of curry-powder, a large slice of onion, a large cupful of stock, salt and pepper to taste. Cut the onion fine and fry brown in the butter. Add flour and curry-powder. Stir a minute, add the stock, season with salt and pepper and simmer five minutes. Strain and serve. This sauce is designed for broiled meats or fish.

Mrs. J. E. O'Connor.

Oyster Sauce

Let a pint of oysters heat in their own liquor till they begin to ruffle. Skim out into a hot dish, add a teacupful of milk or cream to the liquor with two tablespoonfuls of cold butter, a pinch of cayenne and salt. Thicken with a tablespoonful of flour, boil up and add the oysters. This sauce is suitable for fish, boiled turkey, chickens, or any white meats boiled. Mrs. Maude Williams.

Cranberry Sauce

Put the berries, after picking over and washing, into a saucepan just covered with water and stew slowly over a good fire. Stir often, mashing the fruit all you can. When they are mashed, which will take about one-half hour, take them from the fire and add the sugar (nearly a pound to a quart of berries) stirring it till it has all dissolved. Press all the fruit through a coarse sieve, and put what passes through into a dish or mold.

Mrs. Amy Randall.

Mint Sauce

Take the leaves from the mint that grows in the garden. Pick and clean and chop. Put in a deep dish with an ounce of sugar, one-half tumblerful of vinegar and one-half tumblerful of water. Stir slightly and pour into a sauce boat. Keep it on ice before using. For spring lamb.

Mrs. Coleman.

Salmon Sauce

Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoon-fuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon. Helen Fleming.

Tomato Sauce

Cook the tomatoes a few moments, adding salt, cloves and nutmeg. Strain them and add one teaspoonful of butter and a teaspoonful of browned flour with a tablespoonful of sugar. E. J. C.

White Bechanel Sauce

One quart of good white stock can be placed in a stew-pan with an onion, a few mushrooms, a sprig of thyme, parsley, a blade of mace and a little salt; boil till it has extracted the flavor of the herbs and the stock is reduced to about one-half - then strain. Put one pint of thick or double cream into a clean stew-pan, mix the reduced stock very gradually with it, and stir all the time over a slow fire until it thickens. If the ordinary thin cream be used mix a tablespoonful of arrowroot very smoothly into it and let simmer slowly five minutes before adding it to stock.