Oyster Sauce For Turkey

1 quart oysters, 1 pint of cream or rich milk, 1 dessertspoon of flour; salt and pepper to taste. Strain the liquor and put in a sauce-pan to boil. Add the cream, then the flour, moisteninig with a little cold water. Let this boil till thick, then season and drop the oysters in. When they curl take them off and serve in sauce-boat. If milk is used, put in extra teaspoon of flour and a large spoon of butter.

Shirley Sauce

2 dozen large ripe tomatoes, 2 dozen onions, 4 red peppers, without seeds; chop with onion very fine; 4 tablespoons sugar, 4 cups vinegar; salt to taste; mix all together. Boil 1 hour.

Hallondaise Sauce For Fish

(Mrs. E. V. Peirce.)

Take 1/2 cup butter and cream it. Add the beaten yolks of 2 eggs, one at a time; lemon juice and salt and pepper (cayenne), a pinch of each. Set aside until ready to serve. Then add 1/2 cup of boiling water, stirring rapidly until it looks like custard. It is best to set the bowl over the teakettle or the lower half of the double boiler when adding the hot water. Pour around the fish or serve in sauce-boat.

White Sauce

(Mrs. Frank L. Wran.)

2 tablespoons butter, 2 tablespoons flour, 1 cup milk (part cream), 1/4 teaspoon salt, few grains pepper. Heat milk and stir in other ingredients (after they have been well rubbed together) slowly. Stir constantly.

Tomato Sauce

1/2 can of tomatoes, sprig of thyme, 1 stock of celery, 1 slice of onion, bit of bay leaf, 1 cup of white sauce (thin), 1/2 teaspoon of salt and a little cayenne pepper, 1/4 teaspoon of soda. Cook tomato and seasonings for twenty minutes, rub through a strainer, add soda and then white sauce.

Hollandaise Sauce

(Mrs. John Glass.)

To 1 cupful of melted butter add 1/2 tablespoon of flour, cook smooth, let cool. Then add yolks of 4 eggs and 1/2 pint cream. Mix all together in double boiler, cook until thick. Add juice of 1 lemon before serving.