Horseradish Sauce

½ cup milk 1 tablespoon butter

1 tablespoon cracker crumbs 1 tablespoon horseradish

Salt to taste

Heat the milk with the cracker crumbs in a double boiler; add the other ingredients; boil several minutes and serve with boiled beef.

Mushroom Sauce

6 mushrooms

½ tablespoon butter

Salt and red pepper

Juice of ½ lemon

1 tablespoon mushroom catsup

¼ cup stock

½ teaspoon flour

Clean the mushrooms; cut them into small pieces; put them in a saucepan with the butter, salt and pepper, lemon juice and catsup; stew until tender; add the stock and the flour mixed with a little cold water; bring all to a boil and serve with beefsteak or game.

Oyster Sauce

25 oysters 1 pint cream sauce

Drain the oysters, saving the juice, and wash them. Strain the juice; bring it to a boil; skim and add the oysters. Cook until the edges of the oysters begin to curl and at the moment of serving add to the cream sauce. Add more seasoning if desired, but do not add it until the sauce is removed from the fire, as salt is apt to make the mixture curdle.

Sauce Supreme

1 tablespoon butter

1 tablespoon flour

1 tablespoon hot cream

1 cup chicken stock

½ teaspoon lemon juice

1 tablespoon chopped parsley

Salt and pepper

Melt the butter, but do not brown it; add the flour as in cream sauce, then the cream and stock gradually, and the seasoning and lemon juice after it is taken from the fire.

Caper Sauce

1 tablespoon butter 1 tablespoon flour 1 cup meat broth

1 teaspoon onion juice ½ teaspoon salt Dash of pepper

1 tablespoon capers

Melt the butter; add the flour, then the broth and seasoning, stirring to prevent lumps. When it boils, add the capers; stand over hot water for ten minutes and serve.

Celery Sauce

1 stalk celery 1 cup salted water

1 cup cream sauce

Wash the celery and cut it into pieces one half inch long. Let it cook in the salted water until tender; drain thoroughly; stir the cream sauce into it; bring to a boil and serve with poultry or game.

Bechamel Sauce

1 tablespoon butter 1 tablespoon flour ½ cup white stock

½ cup cream ½ teaspoon salt Dash of pepper

Melt the butter; cook thoroughly with the flour; add the stock gradually, then the cream and seasoning.

Cranberry Sauce

1 pint cranberries 1¼ cups water

Sugar

Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton.

Stewed Cranberries

3 cups cranberries 1½ cups sugar

1 cup water

Boil together the sugar and water for seven minutes; then add the cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.

Jelly Sauce

1 tumbler currant or grape jelly 1 tablespoon butter

1 tablespoon lemon juice

Melt the jelly, adding the butter slowly. Boil for one minute and just before serving add the lemon. This is served with game, lamb or mutton.

Apple Sauce

Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples.

If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose or pork.