Creole Sauce

To be served with steaks or chicken

2 onions 1/2 pound ham 2 garlic cloves

2 tablespoons of butter 12 tomatoes

Salt, pepper, and paprika to taste

Melt the butter. Chop the onions and garlic cloves and brown in the butter. Add the tomatoes that have been peeled, also the ham that has been cut in dice. Season highly. Cook for an hour, strain and heat.

The sauce may be thickened with a teaspoon of arrow-root.

Curry Sauce

(East Indian Dish)

I tablespoon butter

I onion, cut fine

I tablespoon curry powder

I tablespoon Chutney sauce I cup stock

Brown butter; add onion and Chutney sauce; cook thoroughly before adding stock and curry, as well as afterward. In the curry sauce heat up cooked eggs or meat cut in small pieces. Serve with cooked rice.

Caper Sauce

1/3 cup butter 3 tablespoons flour 1 1/2 cup hot water

1/2 teaspoon salt 1/8 teaspoon pepper

Melt one half the butter, add flour with seasonings, and pour hot water on gradually. Boil 5 minutes, and add remaining butter in small pieces. Add one half cup capers drained from their liquor.

Dressing For Turkey

2 parts of bread crumbs I part of raisins 1 part of currants

1 part of citron Butter Salt

Dressing For Wild Game

Fill with sour apples cut in quarters. Remove these apples when game is cooked, and fill with fresh fruit, oranges, and apples.