(Tarragon if convenient). Whip six tablespoons
of cream stiff, and stir gradually into the cucumber mixture and serve
at once with creamed fish, deviled salt fish or baked or broiled fish
or with cold boiled or baked mutton.

CLARET OR WINE SAUCE FOR GAME.--One half pint of claret or sherry, four
tablespoons soup stock or water, one tablespoon lemon juice, one
teaspoon grated horseradish, one saltspoon paprika and one half
teaspoon of salt. Heat gently but do not boil. Serve hot with game.

SAUCE TARTARE.--Add two olives, one pickle or gherkins, one tablespoon
of capers and one tablespoon of parsley all chopped fine together, to
one half pint of mayonnaise dressing or to hot hallandaise sauce.

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