MINT SAUCE.—Twelve stalks of fresh mint, one tablespoon of sugar and one half cup of vinegar or lemon juice. Strip the mint leaves from the stalks and wash them, chop them very fine, add the sugar and mix well, add the vinegar, stir well, and cover and stand aside for an hour. Serve in sauce boat, with spring lamb.
APPLE SAUCE.—One pound green apples, one pint water, one half cup sugar. Core the apples but do not pare them. Cook with the water in a covered sauce pan. Press through a colander, add sugar to the pulps and cool. Serve with duck, goose and pork roast.
GOOSEBERRY SAUCE.—One pint green gooseberries, one tablespoon of butter, one saltspoon of grated nutmeg, four tablespoons soup stock, one half teaspoon of salt. Cook the gooseberries tender with the water in a covered saucepan about ten minutes. Press through a sieve and add other ingredients. Rhubarb may be substituted for the gooseberries. Nice with salt meats and mackeral and other salt fish.
CRANBERRY SAUCE.—One quart cranberries cooked with one pint of water for five minutes. Press through a colander, add one pound or two cups of sugar to the hot pulp, stir until melted and then cool. Serve with turkey, chicken, mutton or game and with escalloped oysters.
CURRANT JELLY SAUCE.—Add one glass of currant jelly to four tablespoons of hot water or rich soup stock. Turn this into the dish in which game has been roasted, bring to a boil and serve.
CURRY SAUCE.—One tablespoon butter, cooked with one tablespoon chopped onion, add one teaspoon of curry powder, one tablespoon of flour and stir smooth, then add one half pint of boiling water. Add one half teaspoon of salt and one tablespoonful of lemon juice after the sauce has cooked thick. Serve with canned chicken; with oysters, and with boiled rice, lima beans, cauliflower or cooked tomatoes.
BECHAMEL SAUCE.—Make like cream sauce using half cup of chicken stock and half cup of milk instead of milk alone adding one tablespoon chopped cooked carrots, one tablespoon chopped onion, cooked, and one saltspoon of celery seed. For French Bechamel sauce add one half can mushroom and two tablespoons of cream.
EGG SAUCE.—Add four hard boiled eggs, chopped fine, to cream sauce.
CAPER SAUCE.—Add one tablespoon capers to cream sauce.
BROWN SAUCE.—Drain the liquor from the pan in which meat is roasted reserving about four tablespoons of the fat for the sauce. Leave it in the roasting pan and brown two tablespoons of flour in it over the fire, blending it well. When smooth add one pint of hot stock or water, and a little salt or kitchen bouquet if preferred. To this gravy or meat sauce, variety is given by adding one tablespoon of tomato catsup or of Worcestershire sauce, or of mushroom catsup or of onion juice or one half can of mushrooms.