Bohemian Sauce

1/2 cup ground carrots 3 tablespoons fat or butter 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup milk, or 1/2 cup stock and 1/2 cup cream.

1 tablespoon minced onion 1 tablespoon minced parsley or green pepper, or both 1 tablespoon prepared horseradish.

Cook the ground carrots in slightly salted water till tender. Drain and mash. Cook the butter, flour and milk into a smooth white sauce. Add the other ingredients and serve with stuffed peppers, or salmon loaf, or any fish, or croquettes.

Mrs. W. C. Gilbert.

Horseradish Sauce

1 pint mayonnaise 1 bottle prepared horseradish.

1 large green pepper chopped.

Drain all vinegar from the horseradish. Combine with mayonnaise and finely chopped pepper. Excellent with corn beef hash.

Mrs. W. C. Gilbert.

Horseradish Sauce

4 tablespoons prepared horseradish 1/4 teaspoon salt.

Few grains cayenne 4 tablespoons heavy cream whipped.

Combine and serve with cold meat.

Egg Sauce For Fish

2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup milk.

3 or 4 hard cooked eggs 2 tablespoons chopped green pepper 2 tablespoons lemon juice or vinegar.

Melt the butter, add flour, salt and pepper. Blend smoothly and add milk gradually. Cook gently ten minutes. Add eggs chopped and green pepper. The lemon or vinegar is added just before serving.

Mrs. W. C. Gilbert.

Mint Sauce

2 glasses current jelly.

2/3 tablespoon finely chopped mint leaves.

Cut jelly into pieces and sprinkle chopped mint over top. Serve with roast lamb.

Mrs. C. O. Boring.

Mint Sauce

1/4 cup sugar 1/4 cup vinegar.

1/4 cup finely minced mint leaves.

Crush the sugar into the minced leaves and add the vinegar. Let stand a few minutes before using.

Mrs. W. C. Gilbert.

Cucumber Sauce

1 large cucumber 1/2 teaspoon salt 1/8 teaspoon pepper.

1/8 teaspoon paprika 1 tablespoon vinegar 1/4 cup thick cream.

Peel cucumber. Cut in quarters lengthwise and remove any large seeds. Chop fine and drain as dry as possible. Add seasonings, vinegar and cream which has been beaten quite stiff. Serve with boiled fish.

Mrs. C. O. Boring.

Unusual Mint Sauce

Chop mint fine and add to a glass of currant jelly. Delicious with lamb and easy to prepare at a moment's notice.

Mrs. Edmund Soper.

Bacon Sauce For Vegetables

5 tablespoons clear bacon fat.

2 tablespoons flour 1/2 teaspoon salt.

1/4 teaspoon paprika 1/3 cup vinegar 1/2 cup hot water 2 egg yolks.

When fat is hot stir in the flour, salt and paprika, and blend till smooth. Add gradually, while stirring constantly, the vinegar and water mixed. Bring to boil and remove at once from the fire. Add egg yolks slightly beaten and continue stirring until the eggs are set. Chill and when ready to use dilute with cream to pouring consistency. Good with a salad of string beans and young onions sliced and marinated in French dressing. Also particularly good with all kinds of greens.