Horseradish Sauce.

Make like the cucumber sauce, using one-fourth cup of grated horseradish in place of the cucumbers. Or add the horseradish to a Hollandaise sauce. Or the horseradish may be steeped in water or stock, which is used for a sauce.

Pickle Sauce

Rub one ounce of butter to a cream. Add one-half teaspoon of salt, a speck of cayenne pepper, and one tablespoon of finely chopped sour pickle. If the pickle is not sour, add one tablespoon of vinegar. Spread the sauce over chops or fish.

Bearnaise Sauce.

Heat two tablespoons of tarragon vinegar and two of water, and steep in it a slice of onion. Cream one-half cup of butter till very light. Beat the yolks of four eggs slightly, add one-half teaspoon of salt and one saltspoon of paprika. Remove the onion and add the hot liquid to the egg. Cook over the fire, stirring constantly until it is thick and smooth. Lift it up frequently and stir well from the bottom. Often the heat in the thickened portion is sufficient to cook the remainder. When all thickened add the creamed butter, a fourth at a time, and stir each portion until well blended. Serve it on broiled steak or chops.

For fish, add one tablespoon each of fine chopped onion, pickles, and parsley.

This sauce may be used cold in place of mayonnaise for salads.

Mint Sauce

Spearmint is preferred, though peppermint is sometimes used. It should be young and fresh, well washed and drained, or dried on a cloth, and chopped. The chopped mint is then mixed with sugar, either brown, granulated, or powdered, the latter extracting the juices more rapidly. After this has stood for a time, vinegar is added, and the whole left for an hour or two before serving.

These proportions may be varied: One-half cup of chopped mint, one-fourth cup of sugar, one cup of vinegar.

Mixed Mustard for Cold Meats. Cream one ounce of butter and one tablespoon of sugar. Add two tablespoons of mustard mixed with one tablespoon of salt. Beat one egg very light and beat it into the creamed mixture. Heat half a cup of vinegar to boiling point, stir it in quickly, and if it does not thicken the eggy set the bowl over boiling water a few minutes, stirring constantly until thick.

Gravy for Roast Meats

Gravy for roast meats is made in the same manner as the standard sauce.

If water has not been added during the process of roasting, the liquid in the pan when the meat is taken up consists of fat with a browned sediment. When a roast has been rubbed with flour, some of it is washed off by basting and settles with the juices under the fat. After the fat is drained off, a few spoonfuls of gravy may be made by the addition of a little water and no more thickening. Usually, however, more gravy is wanted. In that case after removing the bulk of the fat put a pint of hot water in the pan and let it stand on top of the stove for a few moments to soften any dried juices which may adhere; then scrape off every bit, for this is the stock for the gravy. Put one-fourth cup of the warm fat in a saucepan, cook with it an equal amount of flour, and gradually add the stock, and season with salt and pepper. This is far easier than to make the gravy in the dripping pan, or to mix the flour with cold water.