1. Tomato Sauce

One-half can tomatoes, one tablespoonful flour, one slice onion; cook tomatoes and onion ten minutes and add the flour blended with one tablespoonful butter; when thick, add salt to taste, one teaspoonful sugar, and strain. Nice for meat, fish or macaroni.

2. Tomato Cream Sauce

Cook half a can of tomatoes with one stalk of celery, a slice of onion and a bit of bay leaf, for twenty minutes. Add half a saltspoonful of soda and strain. Make a cupful of cream sauce by melting a tablespoonful of butter and adding a tablespoonful of flour and a cupful of cream or milk, and just before serving combine with the tomato. Season to taste. The soda will make the sauce less liable to separate.

3. Mint Sauce (For Boiled Mutton)

One-quarter pint of vinegar, four tablespoonfuls of chopped meat, and two of sugar; let stand for an hour of more before using.

4. Caper Sauce (For Lamb Or Mutton)

Make a drawn butter No. 2 and add one table-spoonful of capers just before serving.

5. Sauce Bordelaise (For Broiled Steak)

Brown two tablespoonfuls of butter, add two tablespoonfuls of flour and brown again, then stir in gradually one pint of good beef stock. When thick and smooth add three tablespoonfuls of chopped raw ham, one-half of a bay leaf and one tablespoonful of chopped onion. Cover and simmer gently for one hour, then strain. Add salt to taste, one tablespoonful of tomato catsup and one-half of a cupful of finely chopped canned or fresh mushrooms and. heat a few minutes.

6. Sauce Soubise (For Mutton, Etc.)

Four onions chopped, one tablespoonful flour one tablespoonful butter, one cup of the liquor in which the mutton was boiled, pepper and salt to taste. Stew the onions until very tender; drain them, and rub them through a colander; put the butter and flour together in a little saucepan, cook them until they bubble; add the mutton liquor, which must have been cooled and skimmed; stir all together until thick and smooth; add the pepper, salt, and the strained onions.

7. Onion Sauce

Cook three onions until tender, drain and chop. Make a drawn butter sauce No. 2 and add the chopped onions.

8. Bread Sauce

Quarter and boil one large onion with some peppers, salt and milk till onion is quite a pulp. Pour milk strained on grated white stale bread, and cover it. In an hour put it into saucepan, with a good piece of butter mixed with a little flour; boil the whole up together and serve.

9. Oyster Sauce

To drawn butter sauce No. 2 add a few small oysters drained from their liquor, and a few drops of vinegar or lemon. Let come to a boil and serve (for poultry).

10. Chestnut Sauce

Put one-half pound shelled chestnuts into boiling water for five minutes and peel; stew in gravy (or water) until tender and rub through a sieve. Season with salt and add one cup cream or milk. Boil up once and serve.

11. Mushroom Sauce, For Beefsteak

Take a ladleful of stock; add to it part of juice from the can of mushrooms; thicken with a teaspoonful of flour and of butter mixed; add salt to taste and a few drops of lemon juice, add the mushrooms, simmer a few minutes.

12. Apple Sauce

Pare and slice eight apples and put into a pan with just enough water to prevent burning in; cook quickly until soft, strain through a colander and sweeten to taste; return to the fire just long enough to dissolve the sugar. A little nutmeg may be added if desired, but a rose geranium leaf, put in the bottom of the dish, with the hot apple sauce poured over it, imparts a very delicate flavor.

13. Cranberry Sauce Or Jelly

To a quart of cranberries add one cup of boiling water; cover closely and cook five minutes over a quick fire; crush with a wooden spoon such of the berries as have not burst and rub through a colander; put the strained pulp into the saucepan in which the berries were cooked. Add granulated sugar to sweeten and simmer five minutes, stirring constantly.