The sweet herbs in common use are thyme, basil, mint, sweet marjoram, summer savory, and sage.

Curry Powder

Turmeric powder, 3 ounces; coriander seed powder, 4 ounces; black pepper, 2 ounces; fenugreek and ginger each 1 ounce; cayenne pepper and cumin seed each 1/4 ounce. Pound very fine, sift, and keep tightly corked in a bottle.

Kentucky Mustard

Mrs. J. E. Chace, Mishawaka, Indiana.

2 tablespoons ground mustard.

I tablespoon sugar.

1 tablespoon melted butter.

1 teaspoon salt. Pour boiling water on the mustard to dissolve it, then add the other ingredients. Stir well, and then pour on good vinegar till as thin as syrup.

Caper Butter

One tablespoon chopped capers, 1 tablespoon butter, 1 saltspoon salt, a pinch of pepper. Serve with boiled fish.

Drawn Butter Sauce

Half cup butter, dessertspoon of flour rubbed well together. Put into a saucepan with one cup water or stock. Cover and set in a larger vessel of boiling water. Keep moving the saucepan. Season with salt and pepper. When thoroughly mixed, take off. Do not let boil.

Maitre D' Hotel Sauce

Cup melted butter, teaspoon chopped parsley, juice one lemon, pinch cayenne and salt; let simmer, but not boil.

Tartar Sauce

First make a Mayonnaise; mix with it 1 tablespoon each of chopped parsley, capers, and gherkins, and 1 teaspoon chopped onions.

Plain White Sauce, And Cream Sauce

Tablespoon each butter and flour made smooth in a saucepan over the fire, and a pint of water added slowly. If it seems too thin, cook longer. By using milk or cream it becomes cream sauce.

Hollandaise Sauce

For each pint use 1 tablespoon each of butter and flour. Mix in a saucepan over the fire, and gradually add 1 1/2 cups boiling water. Stir into this the yolks of 3 eggs, 1 tablespoon lemon juice or vinegar, 3 tablespoons salad oil, and mustard if liked. Serve with fish.

Egg Sauce For Fish

Add chopped hard-boiled eggs to a plain white sauce.

White Sauce For Game

1 cup hot water in a stewpan.

1 cup butter.

2 tablespoons grated bread crumbs. Grated rind of a lemon.

1 blade mace. Let cook slowly about 5 minutes. Add to this I cup sweet cider, and 2 or 3 lumps loaf sugar. Let boil up and serve.

Parsley Sauce

Make a drawn butter sauce. Dip a bunch of fresh parsley into boiling water, then mince it and stir into the drawn butter.

Sour Sauce

Stir half a cup of butter with a teaspoon of prepared mustard and a pinch of pepper, and mix well with a cup of hot vinegar. If the vinegar is very strong, weaken it. Serve with boiled lobster or fish.

Celery Sauce For Boiled Fowls

Cook in a pint of water 2 heads of celery cut small; 1 teaspoon salt. Rub together a tablespoon of flour with same of butter, and put into a pint of cream or rich milk.

Pour over the celery, let come to a boil, and serve. *15