Hot Spice

Ginger, 3 drams. Black pepper, 3 drams. Cinnamon, 3 drams. Cloves, 7.

Mace, 1/2 ounce. Cayenne pepper, 1/4 ounce. Grated nutmeg, 1 ounce. White pepper, 1 1/2 ounces.

Pound ingredients together and mix thoroughly. Pack in clean dry bottle and cork tightly. Excellent for sauces and gravies.

Mushroom Sauce

Butter, 2 tablespoons. Flour, 1 tablespoons. Mushroom liquor, 1 cup.

Mushrooms, 1 cup. Salt and pepper. Lemon juice, 1 teaspoon.

Egg yolk, 1.

Melt 1 tablespoon of the butter, add the flour and cook until smooth and brown. Add the liquor in which mushrooms were cooked, simmer for 5 minutes and add cooked mushrooms, seasoning and lemon juice. Simmer again, then add the beaten egg yolk and the second tablespoon of butter. Beat till smooth and creamy and serve.

Mustard

Dry mustard, 2 tablespoons. Sugar, 1/2 teaspoon.

Boiling water. Olive oil, 1 teaspoon.

Mix sugar and mustard and pour over it enough bubbling boiling water to make a smooth paste. When smooth add the olive oil and stir well.

French Mustard

Mustard, 2 tablespoons. Flour, 1 tablespoon.

Vinegar, 2-3 cup. Water.

Sugar, 1 tablespoon.

Mix mustard and flour. Measure vinegar and fill up cup with water. Cook together like a custard, then add sugar and cool.

B. B. 8., South Weymouth.

Tomato Sauce

Tomatoes, 1/2 can. Onion, 1 slice. Pepper, 1/8 teaspoon.

Butter, 3 tablespoons. Flour, 3 tablespoons. Salt, 1/4 teaspoon.

Cook onion with tomato for 15 minutes and rub through strainer. Melt butter, stir in flour, salt and pepper. Cook for 2 minutes and add tomato. Cook for 1 minute and serve.

Caper Sauce

Butter, 2 tablespoons. Flour, 1 tablespoon.

Stock, 1 cup. Salt and pepper.

Capers, 2 tablespoons.

Melt butter and brown slightly. Add flour and cook for 3 minutes, stirring constantly. Add the stock and seasoning, and when it is boiling add capers. Serve piping hot.

Hollandaise Sauce

Egg yolks, 2. Butter, 1/2 cup. Lemon, 1/2.

Salt, 1 saltspoon.

Cayenne pepper, a few grains.

Boiling water, 1/2 cup.

Beat the yolks till very light, add butter thoroughly creamed, lemon juice, seasoning and boiling water. Heat whole mixture over hot water till it is thick and creamy.

Horseradish Sauce

Bread crumbs, 4 tablespoons. Horseradish, 4 tablespoons. Powdered sugar, 1 teaspoon. French mustard, 1/2 teaspoon.

Vinegar, 2 tablespoons. Paprika, 1/2 teaspoon. Thick white sauce, 1 cup. Salt and pepper.

Mix ingredients in order given, stirring in each one before add-ing next. Heat over hot water and serve very hot.

Mint Sauce

Chopped mint leaves, 1/2 cup. Vinegar, 1/4 cup.

Powdered sugar, 1 tablespoon. Boiling water, 1/4 cup.

Chop mint leaves very fine before measuring. Put in earthen ware bowl and add vinegar in which sugar has been dissolved. Over all pour the boiling water, cover instantly and set in a pan of hot water to diffuse. The sauce will be ready to use in half an hour. May or may not be strained.

Gooseberry Sauce

Pick over a pint of green young gooseberries. Boil for 10 minutes on a good fire. Drain and rub through a sieve. Season with salt and serve with plain boiled mackerel.