No. 155. Cucumber Sauce

20 cts.

A : \ c. cucumber, chopped fine, 1/2 tsp. salt, 1/2 tsp. each parsley and onion, minced, 1 tbsp. plain or tarragon vinegar or lemon-juice ;

B : 3/4 c. cream, whipped very stiff.

Drain A in colander \ an hour, when ready to serve add to B carefully, serve in baskets made of lemons, or serve 1 spoonful to each person.

No. 156. Cream Sauce

20 cts.

A : 1 c. whipped cream ;

B: 3 tbsps. Mayonnaise No. 437 (Mayonnaise Dressing), 1 tbap. tarragon \ gar, 1 tsp. English mustard, 2 tbsp. fresh horse-radish or horse-radish flour soaked in warm water until soft, 1/2 tsp. salt, dash cayenne.

Mix B thoroughly, add A, or use more Mayonnaise and less cream. Mask or cover cold boiled fish and serve ice cold.

No. 157. Pepper Sauce

9 cts.

A : 2 cs. shredded cabbage, 2 sweet green peppers, move seeds, cut into thin strips ;

B: 1 tsp. celery seed, 1/2 tsp. salt, 1/4 c. each sugar and vinegar.

Mix B, add A and serve in small dishes.

No. 158. Sardine Sauce

30 cts.

A : 4 large sardines skinned, boned, and mashed smooth;

B : 1 c. Mayonnaise No. 437 (Mayonnaise Dressing).

Add A to B, mix well and serve with cold fish.

No. 159. Tartare Sauce

30 cts.

A: 1 c. Mayonnaise Dressing No. 437 (Mayonnaise Dressing), or Boiled Dressing No. 434 (Boiled Dressing), 1 tbsp. tarragon vinegar, 1 tsp. made mustard ;

B : 1 tbsp. each capers, parsley, gherkins, olives, chives or onion, all chopped fine.

Add A to B, serve very cold.

No. 160. Tomato Tartare

A : Tartare Sauce No. 159 (Tartare Sauce) ;

B : 2 tbsps. tomato catsup, or cooked tomato pulp.

highly seasoned.

Add A to B, serve very cold.

No. 161. Vinegar Sauce

10 cts.

A : 6 tbsps. vinegar, small piece of ice ;

B : 1 tsp. each chives, parsley, and onion, chopped fine, 1/2 tsp. Worcestershire sauce, 6 drops Tabasco sauce, \ tsp. paprica or Chili pepper, 1/2 tsp. salt, 1 tbsp. olive oil.

Mix B thoroughly, add A, stir until thick, remove ice, serve at once.