herbs.

Cook slowly for twenty minutes and then add

Three tablespoons of cornstarch,
One tablespoon of sugar,
Two teaspoons of salt,
One teaspoon of pepper,
One-quarter teaspoon of mustard dissolved in one-half cup of cold
water.

Bring to a boil and then cook for ten minutes. Rub through a fine
sieve and use.

BROWN SAUCE

To make a brown sauce, place four tablespoons of fat in a frying pan
and add three tablespoons of flour. Stir until brown. Brown until a
very dark color and then add one cup of stock or water. Stir until
the mixture is perfectly smooth and at the boiling point for three
minutes. Season as desired.

AMERICAN SAUCE

To make a sauce American take

One-half cup of thick cream sauce,
One-half cup of stewed tomatoes,
One tablespoon of grated onion,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated cheese.

Blend and put through the fine sieve. Serve hot.

CREAM SAUCE

Place one cup of milk in saucepan and add three level tablespoons of
flour. Stir with a fork or egg-beater until well mixed and then bring
to a boil. Cool for three minutes and then stir constantly. Remove
from the fire and use.

BOHEMIAN SAUCE

One cup of thick cream sauce,
Juice of one-half lemon,
One teaspoon of paprika,
One teaspoon of salt,
One tablespoon of fresh grated horseradish.

Beat to mix and then serve either hot or cold.

CANADIAN SAUCE

Place in a saucepan

Two grated onions,
One green pepper,
Two tomatoes, chopped very fine.

Cook slowly until soft, and then cool and add

Six tablespoons of salad oil,
Three tablespoons of vinegar,
One-quarter teaspoon of mustard,
One-half teaspoon of pepper,
One teaspoon of salt,
One-quarter teaspoon of sugar.

Mix thoroughly and serve cold over the fish.

HORSERADISH SAUCE

Add two tablespoons of grated horseradish and one tablespoon of
Worcestershire sauce to either cream sauce or brown sauce.

MEXICAN CHILI SAUCE

Split open and then remove the seeds from one dozen chilis (green
peppers). Now scrape the three or four veins to remove seeds that run
through the pepper lengthwise. Now drop them into boiling water for
fifteen minutes. Remove the skin and chop fine. Place four tablespoons
of oil in an iron frying pan and add one-half cup of finely chopped
onions. Cook slowly until tender, taking care not to brown. Now add
two tablespoons of flour. Blen