Mustard Sauce

Melt three tablespoons butter, add one teaspoon hot water, and three teaspoons prepared mustard. Serve while hot over fish.

Horseradish Sauce

Mix one quarter cup grated horseradish with one tablespoon strong vinegar; add one tablespoon sugar and a pinch of salt and pepper. Beat one quarter cup of cream and mix with other ingredients. Serve cold with baked ham, cold meat, tongue, etc.

Tartar Sauce

1 cup mayonnaise dressing

1 tablespoon chopped pickle

1 tablespoon chopped green olives

1/2 teaspoon chopped onion

1 tablespoon chopped capers

1 1/2 tablespoons tarragon vinegar

Stir all ingredients together until well mixed. Chill and serve with cold fish, fried oysters, filet of sole, etc.

Parsley Butter

1 teaspoon fine chopped

parsley 1 tablespoon butter

1 teaspoon lemon juice Salt and pepper

Cream the butter, add seasoning, lemon juice and chopped parsley. Spread this paste over hot broiled steak, lamb chops or broiled fish.

Egg Sauce

Chop six hard cooked eggs and mix with one cup cream. Heat in a double boiler, add one tablespoon butter, pinch of salt and a little paprika. Cook for ten minutes. Remove from flame, add a little chopped parsley and serve hot over asparagus, brussels sprouts or fish.

Cold Gingersnap Sauce for Fish

4 gingersnaps

1/2 cup brown sugar

1/2 cup vinegar

1 lemon, sliced

1/2 cup raisins

1 cup soup stock or fish stock

Cook all the ingredients together until they are smooth. Pour over the fish hot and allow to cool. Serve cold.

Brown Sauce

2 tablespoons flour 2 tablespoons butter 1 cup hot water or soup stock

1/2 teaspoon salt Pepper

Brown the flour in the butter. Add the hot liquid, season and cook for five minutes. Use to cover hot meats, dumplings, vegetables, etc.

Mushroom Sauce

Drain one can of mushrooms and cut into pieces. Use the mushroom liquor in making the brown sauce. Mix with the sauce and serve hot over meat.

Caper Sauce for Fish

Add one half cup drained capers to the brown sauce and serve on fish.

Creole Sauce

4 tablespoons canned tomatoes

2 tablespoons chopped onions

2 tablespoons chopped green peppers

2 tablespoons chopped red peppers

2 tablespoons chopped parsley

2 tablespoons chopped mushrooms



2 cups brown sauce

2 tablespoons butter

Simmer the onion in butter, add the peppers, tomato and mushrooms. Pour on the brown sauce and season very highly. Cook for fifteen minutes and serve hot over steak.

Tomato Sauce

1/2 can tomatoes

2 tablespoons butter

2 tablespoons flour

2 tablespoons chopped onion

2 tablespoons chopped peppers

1/2 teaspoon salt

1 teaspoon sugar Bay leaf

Cook the tomatoes for fifteen minutes. Add onion, pepper and bay leaf. Strain. Brown the flour in the butter, add the tomato liquid gradu' ally and cook until it thickens. Season. Serve with meat, spaghetti, etc.

Sweet-Sour Sauce

2 tablespoons vinegar

2 tablespoons sugar

2 tablespoons butter

2 tablespoons flour Salt and pepper

1 cup soup stock

Melt the sugar in a spider, brown the flour in the butter and then add soup stock gradually. Stir in the vinegar and sea' soning. Serve hot over vegetables.

Hollandaise Sauce

4 egg yolks

1 cup butter Juice of one lemon

1/4 teaspoon salt Pepper cud water

Cream the butter and add egg yolks one at a time. Stir well, add the juice of lemon and seasoning. Just before serving, stir in the hot water and cook until thick in a double boiler.