Sweet cucumber pickles; green peppers and onion. Chop fine and mix with mayonnaise salad dressing.
TARTAR SAUCE NO. 2 Mrs. Carl S. Junge
Tablespoonful mixed capers; tablespoonful cucumber pickles, chopped; teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard; one-half pint mayonnaise dressing.
RICH GRAVY WITHOUT MEAT Mrs. T. M. Butler
Heat a sufficient amount of lard or drippings in a skillet into which two or three tablespoonfuls of flour have been stirred until a very light brown; then add two-thirds milk to one-third water and season with salt and pepper, adding a level teaspoonful of extract of beef and stir until completely dissolved.
A VEGETABLE SAUCE
One-half teaspoonful kitchen boquet; one level tablespoonful flour; two tablespoonfuls butter; one-fourth teaspoonful salt; two cupfuls hot milk; two egg yolks; blend flour and butter; add salt and milk and boil until smooth and of the desired thickness. Then gradually add the yolks of eggs and kitchen boquet. This may be served on any vegetable desired.
CREOLE SAUCE
One teaspoonful Kitchen Boquet; one onion; five shallots; two green peppers; one tablespoonful butter; one tablespoonful flour; four large tomatoes; one-half bean garlic; one teaspoonful salt; one teaspoonful sugar; six canned mushrooms; one-half teaspoonful parsley. Slice fine onion, shallots and pepper. Cook in butter to a light brown; stir constantly. Then the garlic minced, and the flour. Stir all together and add tomatoes, seasoning, mushrooms, and parsley. Cook twenty minutes, stirring occasionally. Just before serving, add one teaspoonful Kitchen Boquet.
MUSHROOM SAUCE