Tartare Sauce

To one-half pint of Mayonnaise dressing, add three olives, one gherkin, one tablespoonful of capers chopped fine and one tablespoonful of Tarragon vinegar. Serve with any fried fish or soft-crabs.

A Rich Sauce

One pint water, three tablespoonsful flour or corn starch, half a cupful of butter, two cupsful of sugar, two eggs, half a nutmeg, and half a pint of Madeira or Sherry. Beat the butter and, sugar to a cream; add the eggs well beaten, then the nutmeg. Heat the wine as hot as possible without boiling, bring the water to a boil in another vessel, and stir in the corn starch or flour (rubbed smooth with a little cold water), and cook it well for about two minutes. Mix well the ingredients off the fire. 7

Strawberry Sauce

Half a cup of butter, one cupful of sugar, the beaten white of an egg, and one cupful of mashed strawberries. Rub the butter and sugar to a cream, add the beaten white of the egg and then the strawberries, thoroughly mashed. For baked puddings.

For A Burning Plum Pudding

After the pudding is placed on the dish, pour over it two wineglasses of alcohol, or brandy if you have no alcohol. Set it on fire just at the dining-room door. As soon as it is on the table pour quickly over it another glass of spirits. This is a beautiful dish.

Cold Slaw Dressing

Take half a pint vinegar (if very strong, add water) and one teaspoonful celery seed in a tin cup, and place it on the stove to boil. Have ready three well-beaten eggs, a good-sized lump of butter, with pepper, salt and mustard to the taste. When the vinegar comes to a boil pour it slowly on the mixture, stirring quickly all the time. Then return the whole to the fire for a few minutes, stirring to prevent its curdling, and set it aside to cool. When perfectly cold add two tablespoonsful of Lautier's olive oil, or two-thirds of a cup of thick cream, whichever you may prefer. This is enough for one good-sized hard head of cabbage, which should be cut very fine with a slaw-cutter.

English Cream Salad Dressing

Half a teacup of vinegar put on to boil. Pour it boiling over an egg well beaten, then put it back on the fire, and stir it until it thickens, being careful not to curdle it. Then take it off and stir in one teaspoonful mustard, salt and pepper, and lastly three-quarters teacup of thick cream.

Lettuce Dressing

To one salad bowl of lettuce the following is sufficient: One salt spoon of salt and a little pepper mixed in a large tablespoon. Then fill the spoon with vinegar, heaping, and, stirring quickly, pour it slowly all through the lettuce. Then pour three tablespoonsful of Lautier's olive oil over, and work it thoroughly with a fork and spoon, turning it over and over, so that the lettuce may be thoroughly impregnated with the dressing. Never cut but always break lettuce. It must never be left in water, as that destroys its crisp-ness; but after washing put it on or near the ice.