SAUCES are done when they boil from the side of the pan. Olive Oil, should always be added to a salad dressing before the vinegar is used, to prevent curdling; then add the vinegar, stirring constantly.

Melted Butter, not hot, may be substituted for salad or olive oil.

A "Wooden Spoon, or fork is best to stir salads, and a wooden paddle, or even a stick, is better for gravies or sauces than a metal spoon.

Keep a stalk of parsley growing all winter with the other house plants. A sprig from it now and then will be found very convenient for seasoning soups and gravies.

The most common sweet herbs used in flavoring are thyme, mint, sweet marjoram, summer savory and sage. To prepare these, as well as parsley for winter use see Soups.

Butter, and sauces containing eggs, should never boil, but simply come up to a cream.

Fruit used for catsups should be perfect. Cook in porcelain kettles; bottle in glass or stone jars. Never use tin.

Salads may be garnished with the whites of hard-boiled eggs cut in rings and laid each on a small lettuce leaf arranged on the edge of the dish, or hard-boiled eggs may be simply sliced and placed around the dish.

Celery may be fringed by sticking several needles into a cork and cobbing the celery with this, or it may be split up with a sharp knife. Cut the celery in pieces two inches long., Throw in cold water to curl.

Celery prepared thus may be seasoned with vinegar, pepper and salt and used as a salad.

Celery seed can be used in place of fresh celery for seasoning. For Curry Powder, see Soups. A little curry powder is nice with maccaroni and cheese. Let each add it to suit his or her taste.

Salad Dressing

Salad Dressing may be bottled and kept for use. Sauces are to be served with meats, fish, game and fowl. Crackers are nice served with salads.

Cream Sauce Or White Sauce

2 tablespoonfuls of flour. 2 tablespoonfuls of butter. 1 large cupful of milk or cream. Rub butter and flour smooth in a saucepan over the fire and add the boiling milk or cream gradually, stirring until all is smooth. Season with salt.

White Sauce, plain,' is made in the same manner, substituting water for milk.

These sauces are useful in many ways for codfish, vegetables, boiled fish, etc.

White Sauce, For Fish Or Game

1 cupful of white soup-stock. 1 cupful of cream or milk.

1 tablespoonful of chopped onion.

1 tablespoonful of lemon juice.

2 tablespoonfuls of butter. 2 tablespoonfuls of flour.

1 teaspoonful of salt. ¼ teaspoonful of pepper.

Cook butter and onion together ten minutes; stir in the flour and let froth up. Add the boiling stock; let it boil a minute, then add milk and seasoning. Boil up again, strain if desired; serve, adding the lemon juice last of all. This sauce may be used for boiled or baked fish, meats or game.

Brown Gravy Or Sauce

Roll 4 tablespoonfuls of butter in flour; put in a stewpan, adding an onion, sliced thin. Let it brown together, and season with 1 teaspoonful of salt, half as much pepper and the same amount grated lemon peel. Add to it by degrees, ½ pint water. Let boil and serve with meat or poultry. Some like a pinch of sage added. Soup is better than water.