Fruit Syrup Sauce

1 pt. fruit syrup. 1/2 teaspoon butter.

1 teaspoon flour.

Boil syrup, add flour and butter creamed.

Hollandaise Sauce

6 eggs, (yolkes only). 1 lb. butter. Juice of 1 lemon.

Salt.

Pepper.

1/2 teaspoon minced parsley

Whip the eggs slightly and put into a double boiler, gradually add the butter until it is all dissolved, pass through a sieve and add lemon juice, salt, pepper and parsley.

Horse Radish With Milk

1 1/2 horse radishes.

1 pt. milk.

1/2 teaspoon flour.

1/2 teaspoon salt. 1/2 teaspoon sugar.

Peel and grate horse radish, put into a sauce pan with milk, sugar, salt and flour and cook about 20 minutes. Serve with boiled meats.

Icing Sauce

2 cups sugar. 1 gill water.

Whites of 2 eggs. 1 teaspoon vanilla.

Moisten sugar with water and let boil exactly 4 minutes, then stir in beaten whites of eggs and vanilla. Serve with pudding.

Lemon Sauce

2 cups white sugar.

3 lemons.

1 gill water.

2 eggs, white only.

Wet sugar and boil with the rind of 1 and the juice of 3 lemons, then stir in whites of eggs whipped to a stiff froth. Serve with puddings.

Mint Sauce

1/2 cup minced mint, 1 tablespoon sugar.

1 cup vinegar. 1/2 cup water.

Put the vinegar and sugar into boiling water and then add the mint, cook about 5 minutes. Serve with lamb.

Mock Cream Sauce

1 pt. sweet milk.

Yolk of 1 egg.

1/2 teaspoon arrow-root dissolved in 2 tablespoons milk.

2 tablespoons sugar. 1 teaspoon vanilla.

Boil milk and thicken with arrow-root, then add eggs and sugar well whipped. Flavor with vanilla.

Oyster Sauce

2 1/2 doz. oysters.

1 cup milk.

1 tablespoon flour.

1/4 pod minced pepper.

1/2 teaspoon minced parsley.

1/4 teaspoon grated onion. 1 tablespoon butter. 1 cup cream. 1/2 teaspoon salt.

Boil milk and cream with onion and pepper, thicken with flour and butter, when nearly cooked add oysters,-cook 5 minutes longer and then put in the parsley and salt.

Piquant Sauce

1/2 pt. vinegar. 1 teaspoon sugar. 1/2 onion, minced. 1 tablespoon butter. 1 tablespoon flour.

1 cup pickles, minced.

Salt.

Cayenne pepper.

1 pod minced red pepper.

1/2 teaspoon minced parsley.

Boil vinegar with sugar and onion, add butter and flour creamed, pickles, seasonings and parsley.

Pudding Sauce

2 cups sugar.

1/2 cup butter.

2 eggs (yolks only).

1 1/2 teaspoons flour. 1 pt. boiling water. 1 wine glass brandy.

Cream butter, sugar, eggs and flour; stir this into boiling water and cook about 10 minutes, then add brandy. Serve hot.

Sherry Sauce

1 cup sugar.

1/2 cup butter.

1/2 coffeespoon grated nutmeg.

1 cup cream.

2 wine glasses sherry.

Boil cream with sugar and butter, add wine and nutmeg.

Snow Sauce

1 cup sugar. 1/2 cup butter.

Yolk of 1 egg.

1 wine glass brandy.

Cream butter and sugar, add egg and brandy. Whip white with 2 tablespoons sugar and put on top.

Tomato Sauce

1 teaspoon Worcestershire.

1 pod red pepper (cut fine).

1 teaspoon sugar.

1 qt. tomatoes.

1/2 teaspoon grated onion.

1 cup stock.

2 tablespoons butter.

1 1/2 tablespoons flour.

1 pinch soda.

1 teaspoon minced parsley.

Heat butter and put the tomatoes, flour, onion, pars-ley, soda, salt, stock, sugar, sauce and pepper into it, boil about 1 hour and strain.

White Wine Sauce

1/2 pt. white wine.

1/2 pt. stock.

1 bay leaf.

1 teaspoon flour.

1/2 teaspoon minced parsley.

2 tablespoons olive oil. 1/2 teaspoon mustard. 1 teaspoon salt. 1 pod red pepper, minced.

Boil stock and wine with bay leaf, oil, salt, pepper, flour, mustard and parsley. Serve with cold turkey or birds.