of flour, one cup of soup stock, one teaspoon lemon juice,
salt and pepper to taste. Strain before serving.

The following sauces can be made by using brown sauce as a foundation:

*Mushroom Sauce.*--Add one-half cup mushrooms.

*Olive Sauce.*--Add a dozen olives, chopped fine.

*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.
Thicken with flour.

CRANBERRY SAUCE

To one pint of cranberries take one and one-quarter cups of water.

Put the cranberries on with the water and cook until soft; strain
through a cloth; weigh and add three-fourths of a pound of sugar to
every pint of juice. Cook ten minutes; pour into molds and set aside to
cool. Serve with poultry, game or mutton.

STEWED CRANBERRIES

Boil together one and one-half cups of sugar and one cup of water for
seven minutes, then add three cups of cranberries, well washed and
picked, and cook until the berries burst. Serve the same as cranberry
sauce.

SAUCE BORDELAISE

Nice for broiled steaks. Take one medium-sized onion, chopped very fine
and browned in fat; add a cup of strong beef gravy and a cup of claret
or white wine; add pepper, salt and a trifle of finely-chopped parsley;
allow this to simmer and thicken with a little browned flour.

CARAWAY, OR KIMMEL SAUCE

Heat a tablespoon drippings in a spider; add a little flour; stir smooth
with a cup of soup stock, added at once, and half a teaspoon of caraway
seeds.

ONION SAUCE

Stew some finely-chopped onions in fat; you may add half a clove of
garlic, cut extremely fine; brown a very little flour in this, season
with salt and pepper and add enough soup stock to thin it.

LEMON SAUCE

Boil some soup stock with a few slices of lemon, a little sugar and
grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or
yolk of egg. Mostly used for stewed poultry.

MINT SAUCE

Chop some mint fine; boil half a cup of vinegar with one tablespoon of
sugar; throw in the mint and boil up once; pour in a sauceboat and cool
off a little before serving.

RAISIN SAUCE

Brown some fat in a spider, stir in a tablespoon of flour; stir until it
becomes a smooth paste; then add hot soup, stirring constantly; add a
handful of raisins, some pounded almonds, a few slices of lemon, also a
tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
and cinnamon, and if you choose to do so, grate in part of a stick of
horseradish and the crust of a rye loa