Bignon's Sauce.—This is a delightful appetizer with meats cold or hot, or with fish. Chop fine equal parts, say one tablespoonful of each, capers, parsley, chives, gherkins, tarragon and green Chili peppers. Mix together; season with salt, pepper and cayenne and cover with tarragon vinegar; let it stand an hour and add three tablespoonfuls of oil and a teaspoonful of French mustard.

Bread Sauce.—Mince an onion and boil in milk until soft. Then strain the milk over one cupful of grated bread crumbs and stand aside, closely covered, for an hour. Add the minced onion, two tablespoonfuls of butter, pepper, salt and a bit of mace to season. Set over the fire, boil up and serve with roasted or broiled birds.

Brown Sauce.—The formula for this is the same as for the white sauce, except that the butter and fat are browned before the flour is added, or browned flour is used for thickening. Use a little more flour proportionately, in a brown sauce, as the browning destroys, in a measure, the thickening qualities of the flour. Reduce with brown stock or water.

With this as foundation, any number of palatable sauces can be invented which will be found useful in disposing of many odds and ends of vegetables, cold meats and left-over fish, that might otherwise "go begging."

Celery Sauce.—Prepare a smooth, white sauce by blending over the fire two tablespoonfuls each butter, and flour, then reducing with a pint of warm milk. Add a dozen stalks of celery that have been minced fine and cooked tender in just enough water to cover. Cook two minutes, season with salt and pepper and serve with boiled fowl.

Currant Jelly Sauce.—This makes a delicious addition to roast venison or mutton. Cook together in a saucepan one tablespoonful butter and a teaspoonful minced onion. When the onion is lightly colored, (not blackened) add a teaspoonful of flour and stir until smooth. Add gradually a half cupful stock, stirring all the time, and when it boils up add a bit of bay leaf, a teaspoonful vinegar, a half teaspoonful salt, and eighth teaspoonful pepper, one clove, and a tablespoonful of currant jelly. Simmer five minutes, strain and serve hot.

Curry Sauce.—This is nice with any delicate meat or fish or can be poured over boiled rice for a side dish. Put two tablespoonfuls butter in a saucepan, then stir into it two tablespoonfuls flour. Add a scant tablespoonful curry powder and a teaspoonful onion juice, and cook a moment or two, but do not allow them to brown. Stir in gradually one cupful milk and cook until smooth and thickened. Add a cup of cream, season with salt and just before serving, add, if you like, a hard boiled egg chopped fine.

Hollandaise Sauce.—Put one-half cup of butter into a bowl of cold water and wash it to take out the salt. Divide it into three parts and put one-third into the top of a double boiler with the yolks of two eggs and a tablespoon of lemon juice. Stir and cook until the butter melts, add another piece of butter and continue stirring. As the sauce thickens stir in the last piece, add one-third cup of boiling water, a speck of cayenne and a saltspoon of salt and cook one minute.

Horseradish Sauce.—Put a saucepan over the fire with a tablespoonful of butter and a half tablespoonful of flour. Stir and cook two minutes, then add a half cupful of strained soup stock and a half cupful of milk, six whole peppers, a bit of bay leaf and an even half teaspoonful of salt. Cook five minutes, remove bay leaf and peppers, and add three tablespoonfuls grated horseradish. Cook two minutes and serve.

Maitre d'Hotel Butter.—To make it, rub a quarter cupful of butter to a cream, add a half teaspoonful of salt, a good dash of pepper, white or paprika, a tablespoonful of fine chopped parsley and a tablespoonful of lemon juice. If you are partial to nutmeg, a grating of that is sometimes added.

Mexican Sauce.—Take four large tomatoes or the equivalent in canned, three green peppers and one onion. Chop pepper and onion in a wooden bowl, add the tomato and salt and pepper to season. To one-half cupful of vinegar, add the drippings from four slices fried bacon, pour over the chopped vegetables and serve in individual salad dishes as an accompaniment to meats.

Mint Sauce for Roast Lamb.—Put one cup of vinegar and one rounding tablespoon of sugar together and stir in one-quarter cup of finely minced mint. Let stand fifteen minutes before it is served.

French Mustard Sauce, Creole Style.—Work together three tablespoonfuls mustard and one cupful sugar, then beat in one egg until smooth. Add one cupful of vinegar a little at a time, set over the fire and cook three or four minutes stirring constantly. When cold add one tablespoonful olive oil beating all well together.

An Excellent Mustard Sauce for Cold Meat.—Two teaspoonfuls flour, one teaspoonful sugar, one teaspoonful mustard, a little pepper and salt. Mash all together, add boiling water, to make thick paste. Beat constantly till lumps are all out. Add sufficient vinegar to make it thinner. Be sure the water is boiling.

Onion Sauce.—Prepare a smooth white sauce by blending over the fire two tablespoonfuls of butter and a tablespoonful and a half of flour. When bubbly, turn in two cupfuls of hot milk, and stir until smooth and thickened. Add two large boiled onions minced fine, cook a moment, season with salt and pepper and serve with poultry or boiled veal.

Spanish Sauce.—For veal, lamb or mutton chops, broiled or fried fish, chicken, etc. One large onion, one full section of garlic, one-half large sweet, green or red pepper. Put in two tablespoonfuls of butter, one teaspoonful of olive or vegetable oil. When effervescing stops add a half teaspoonful of salt, and the onion, garlic and green pepper which has been finely grated. When this begins to brown, giving it time to cook rather well, add four good sized tomatoes, skinned and chopped, or the thick part of one can of tomatoes. Let all simmer for fifteen to twenty minutes with occasional stirring to prevent burning. Add salt and pepper, paprika, or cayenne to taste, two tablespoonfuls tomato ketchup and one dessertspoonful Worcestershire Sauce, before taking off fire. It should be the consistency of good cream. If too thin, cook down, or if too thick add a sufficient amount of boiling water. Use red pepper as a seasoning.

Thick Tomato Sauce.—Blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour; add a little at a time, and stirring all the while, one large cupful of tomato juice. Stir until the mixture thickens; then season to taste with sugar, salt and cayenne pepper. The seasoning may sometimes be varied by adding a little chopped parsley or chopped onion or even both. For a thinner tomato sauce—use but one tablespoonful of butter and one of flour to each cupful of liquor.

Sauce Tartare.—Make first a good mayonnaise, then finish with the addition of a tablespoonful each of chopped gherkins, olives, parsley and capers; mix together in a bowl a half teaspoonful of salt, a half teaspoonful mustard, a half teaspoonful of powdered sugar and a half saltspoonful of pepper; add the yolks of two raw eggs that have been in the ice box long enough to be as cold as possible and beat lightly; measure out a half cupful of olive oil and have this cold also; add the oil slowly at first, then as it begins to thicken it can be poured in more rapidly. When quite thick, add three tablespoonfuls of vinegar, then the chopped ingredients. This will keep several weeks. Tarragon vinegar may be used in place of the cider vinegar if preferred.