dd lemon juice, salt
and pepper. About five minutes before serving add boiling water, place
bowl in saucepan of boiling water and stir rapidly until it thickens
like boiled custard. Pour the sauce around the fish.

HORSE RADISH SAUCE.--Grate sufficient horseradish to make four good
sized tablespoonfuls, add this to half pint of salad dressing and serve
with cold beef.

SALMON SAUCE.--One cup of milk, heated to boiling point and thickened
with a tablespoonful of corn starch, the oil from salmons, one large
tablespoonful of butter, one egg well beaten, juice of one lemon,
cayenne pepper to taste. Add the egg to the thickened milk when you
have stirred in the butter and oil. Take from fire, season and let
stand in hot water three minutes covered, then put in lemon juice and
turn over salmon immediately. Note: Above recipes for sauces were
demonstrated by Mrs. A. McKay at Domestic Science club.

HORSERADISH SAUCE.--Add to six tablespoonfuls of grated horseradish the
yolk of one egg and half a teaspoonful of salt. Mix thoroughly; add a
tablespoonful of good vinegar and then carefully a quarter of a cupful
of cream whipped to a stiff froth. If the horseradish is already in
vinegar omit the tablespoonful of vinegar and press dry the
horseradish. This is one of the nicest sauces to serve with cold mutton
or with hot corned beef.

HORSERADISH CREAM SAUCE.--Beat one tablespoonful of cream until stiff.
As cream begins to thicken add gradually three-fourths teaspoonful of
vinegar. Season with a few grains of salt and a dash of paprika, then
fold in one half tablespoonful of grated horseradish root.

SAUCE HOLLANDAISE.--Heat two tablespoons of butter in 2 tablespoons of
vinegar and of chopped onion and one half pint of boiling water. Beat
the yolks of two eggs light and mix with one tablespoon of flour, one
half teaspoon of salt and a saltspoon of pepper. Cook gently in the hot
vinegar and water and strain at once into the serving dish. This is
nice with fish and with white asparagus boiled, drained and chilled on
the ice. Serve the sauce hot.

MUSHROOM SAUCE.--Add one can of mushrooms to white or cream sauce and
stand over hot water ten minutes but do not cook. Serve with chicken or
sweet bread.

CUCUMBER SAUCE.--Pare four cucumbers, throw them into cold water for
half an hour then grate them and drain. Add one tablespoon of grated
onion and one half teaspoon of salt, one saltspoon of pepper and two
tablespoons of vinegar