half teaspoonful mustard; one-quarter
teaspoonful pepper. Take from fire and add yolks of two eggs, well
beaten; mixing all until smooth. Add slowly, three tablespoonfuls oil
and one tablespoonful vinegar. Lemon juice instead of vinegar makes it
much more delicate.

HOLLANDAISE SAUCE

Belle Shaw

Two tablespoonfuls butter; one tablespoonful flour; one-half pint
boiling water; one-half teaspoonful salt; add gradually yolks of two
eggs, well beaten; juice of one-half lemon; one-half teaspoonful onion
juice; cook over hot water. Be careful not to get sauce too thick.

TARTAR SAUCE NO. 1

Mrs. Carl S. Junge

Sweet cucumber pickles; green peppers and onion. Chop fine and mix with
mayonnaise salad dressing.

TARTAR SAUCE NO. 2

Mrs. Carl S. Junge

Tablespoonful mixed capers; tablespoonful cucumber pickles, chopped;
teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard;
one-half pint mayonnaise dressing.

RICH GRAVY WITHOUT MEAT

Mrs. T. M. Butler

Heat a sufficient amount of lard or drippings in a skillet into which
two or three tablespoonfuls of flour have been stirred until a very
light brown; then add two-thirds milk to one-third water and season with
salt and pepper, adding a level teaspoonful of extract of beef and stir
until completely dissolved.

A VEGETABLE SAUCE

One-half teaspoonful kitchen boquet; one level tablespoonful flour; two
tablespoonfuls butter; one-fourth teaspoonful salt; two cupfuls hot
milk; two egg yolks; blend flour and butter; add salt and milk and boil
until smooth and of the desired thickness. Then gradually add the yolks
of eggs and kitchen boquet. This may be served on any vegetable
desired.

CREOLE SAUCE

One teaspoonful Kitchen Boquet; one onion; five shallots; two green
peppers; one tablespoonful butter; one tablespoonful flour; four large
tomatoes; one-half bean garlic; one teaspoonful salt; one teaspoonful
sugar; six canned mushrooms; one-half teaspoonful parsley. Slice fine
onion, shallots and pepper. Cook in butter to a light brown; stir
constantly. Then the garlic minced, and the flour. Stir all together and
add tomatoes, seasoning, mushrooms, and parsley. Cook twenty minutes,
stirring occasionally. Just before serving, add one teaspoonful Kitchen
Boquet.

MUSHROOM SAUCE

Three tablespoonfuls Kitchen Boquet; one-third cupful butter; one-third
cupful flour; one teaspoonful salt; dash cayenne; one teaspoonful onion
juice; two cupfuls