Tartar Sauce

Mayonnaise, 1 cup. Capers, 1 tablespoon.

Gherkins, 2. Parsley.

Olives, 3.

Add 1/4 teaspoon of mustard in making the mayonnaise for tartar sauce. To this add the remaining ingredients, all chopped fine, using just enough parsley to give color. Any one of the ingredients may be omitted or more may be added, such as chopped green peppers, chopped water-cress or chopped onion.

Tyrolienne Sauce

Tomato soup, 1 can. Mayonnaise dressing, 1 cup.

Whipped cream, 1/2 cup. Salt and paprika.

Boil soup without diluting for 5 minutes. Remove from fire, add mayonnaise dressing and cool. Fold in whipped cream and seasoning and chill. Serve with salad, cold meat or fish.

Vinaigrette Sauce

Salt, 1 saltspoon. Water, 1 teaspoon. Vinegar, 1 tablespoon.

Olive oil, 3 tablespoons. Onion juice, 1/2 teaspoon. Cayenne pepper, a dash.

Mix all together with an egg beater, chill, and serve with cold fish.

Egg Sauce

Butter, 1-3 cup. Flour, 2 tablespoons.

Hot water, 1 cup. Eggs, 2.

Salt and pepper.

Melt the butter in a saucepan, add flour and blend well. Then pour on gradually, stirring constantly, the hot water. Hard boil the eggs and chop fine. Add to sauce, season and serve.