WHIPPED CREAM SAUCE
Mix a teaspoonful of dry mustard with a tablespoonful of vinegar and two tablespoonfuls of freshly grated horseradish. Mix with one fourth cupful of Mayonnaise, and when smooth fold in carefully one cupful of whipped cream. Season with salt and red pepper and serve very cold with cold fish.
WHITE SAUCE
Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock and one half cupful of cream. Cook until thick, stirring constantly. Season with salt and pepper. One and one half cupfuls of milk may be used instead of the stock and cream.
TEN WAYS TO SERVE ANCHOVIES
I
Clean, bone, and trim the fish. Arrange on a dish, alternating with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle with parsley, and serve with toasted crackers.
II
Split the anchovies, wash in white wine, and bone them. Make a paste with the yolks of eggs, equal parts of minced cooked fish, and bread-crumbs. Stuff the anchovies, dip into batter, and fry in deep fat.