n heat to the boiling point, and cook for five
minutes.

MUSHROOM SAUCE

Place one and one-half cups of milk in a saucepan and add four
tablespoons of flour. Stir until dissolved and then bring to a boil.
Cook for five minutes and then add

One cup of diced and parboiled mushrooms,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of finely chopped parsley.

Beat to mix and then cook for two minutes and use.

PARSLEY SAUCE

One and one-half cups of cream sauce,
One-half cup of finely chopped parsley,
Three tablespoons of butter,
Two teaspoons of salt,
One teaspoon of white pepper.

Beat to mix.

CREOLE SAUCE

One cup of stewed tomatoes,
Three onions,
One green pepper, chopped fine.

Place in a saucepan and cook slowly until the onion and pepper are
soft. Rub through a fine sieve and then add

Two tablespoons of cornstarch dissolved in
One-half cup of water,
One teaspoon of salt,
One teaspoon of paprika,
One-fourth teaspoon of mustard.

Bring to a boil and cook slowly for ten minutes and then serve.

TARTARE SAUCE

One-half cup of mayonnaise dressing,
One onion grated,
Five tablespoons of finely chopped parsley,
One sour pickle, chopped fine,
One teaspoon of salt,
One-half teaspoon of mustard,
One-half teaspoon of paprika.

Mix thoroughly and then serve very cold.

HERB SAUCE

Make one and one-half cups of cream sauce and then add

One cup of finely chopped parsley,
One tablespoon of grated onion,
One-half green pepper, minced fine,
One and one-half teaspoons of salt,
One-half teaspoon of pepper.

Simmer slowly for ten minutes.

MINT SAUCE

Shred a bunch of mint fine, and then place in a saucepan and add

Three-quarters cup of water,
One-quarter cup of sugar.

Bring to a boil and cook slowly for ten minutes. Add one-half cupful
of white wine vinegar and remove from the fire. Let stand for one-half
hour and then strain. Leftover portions may be bottled and the bottles
stored in a cool place for future use.

ENGLISH MUSTARD SAUCE

Place in a soup plate

One teaspoon of mustard,
One teaspoon of sugar,
One-half teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of salad oil.

Work to a smooth paste, and then slowly beat in three tablespoons
of cream and one teaspoon of lemon juice. Beat until thick and then
serve.

HOLLANDAISE SAUCE