Curry Sauce

1 tablespoon chopped onion 1 tablespoon butter 1 tablespoon flour

1 teaspoon curry powder 1 cup boiling water ½ teaspoon salt

1 tablespoon lemon juice

Cook the onion in the butter until it is slightly browned; add the curry powder and flour and mix thoroughly. Add the water gradually; bring to a boil; add salt and lemon juice; strain and serve.

Maltre D'Hotel Butter

2 tablespoons butter Dash of pepper

¼ teaspoon salt 1/2 tablespoon chopped parsley

1 tablespoon lemon juice

Work the butter until creamy; add seasoning and parsley, then the lemon juice slowly, and mix until thoroughly smooth. Serve with broiled fish or shad roe.

Drawn Butter

2 tablespoons butter ' 1 cup boiling water

1 tablespoon flour ½ teaspoon salt

Melt the butter in a saucepan over the fire; stir in the flour; mix thoroughly, but do not brown; add salt and the water gradually, stirring all the time to prevent lumps. Bring to a boil and serve.

Sauce Hollandaise

1 cup drawn butter Juice of ½ lemon

Yolks of 2 eggs 1 teaspoon onion juice

1 tablespoon chopped parsley

Make a drawn-butter sauce; remove it from the fire and add gradually the yolks of the eggs, well beaten. Stir in the lemon and onion juice and the chopped parsley. This is served with baked fish or fish croquettes.

Tartare Sauce

½ cup Mayonnaise dressing ½ tablespoon chopped olives

½ tablespoon capers 1/2 tablespoon chopped pickle

Chop the capers, olives and pickle very fine and add them to the dressing. Serve with fried fish or cold meat dishes.

Tomato Sauce

1 cup cooked tomatoes

1 bay leaf

Dash of red pepper

½ teaspoon salt

1 teaspoon onion juice

1 tablespoon butter

1 tablespoon flour

Add the seasonings to the tomatoes and let them boil for a few minutes. Melt the butter in a separate saucepan; stir in the flour; then slowly add the tomatoes, strained. Bring to a boil and serve.

Cream Of Tomato Sauce

Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the tomatoes before mixing them.

Anchovy Sauce

3 anchovies

1 tablespoon butter

½ tablespoon flour

½ tablespoon catsup Dash of red pepper ½ cup boiling water

1 tablespoonful lemon juice

Bone the anchovies and pound them to a paste. Melt the butter; stir in the flour and when smooth add the anchovies, pepper and catsup. Mix well; pour the hot water over all; boil two minutes, stirring constantly; add the lemon juice and serve with boiled or baked fish.

White Sauce

1 tablespoon butter 1 cup white stock

1 tablespoon flour ½ teaspoon salt

Dash of red pepper

Make exactly the same as cream sauce, modifying it if desired by the addition of other flavorings.