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. Blend well and then add the chilis and
Two cups of tomato pulp rubbed through a fine sieve,