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.

QUICK TOMATO AND CHILI RELISH FOR LOBSTER, SHELL FISH AND HAM.--Six
tomatoes peeled, chopped and drained, two tablespoons minced celery or
one half teaspoon celery seed, two tablespoons of vinegar, a little
garlic or onion, one chopped chili pepper or one drop of tabasco sauce
and one teaspoon of salt. If chili pepper is used bake it until skin
cracks open, then peel and seed and chop fine. Let it cool and add to
the tomato mixture. This is a relish served when ripe tomatoes are in
season. It is not cooked. By substituting one cup of whipped cream for
the vinegar and omitting the tabasco sauce, a nice sauce is quickly
made to serve with cold beef, mutton or veal.

PIQUANTE SAUCE OR OLIVE OR VINEGAR SAUCE.--One tablespoon of chopped
onion, one tablespoon of capers, two tablespoons of chopped pickles, or
teaspoon of sugar, one half teaspoon of salt, two tablespoons of
vinegar, one half saltspoon of pepper, four tablespoons of soup stock
or water, and last if liked, three olives stoned and chopped fine or
one tablespoon of minced parsley. Heat the soup stock, add vinegar and
other ingredients. Serve with calf's head, boiled mutton, lobster or
pigs feet.

SPANISH SAUCE.--One and one half pints stock, one tablespoon gelatine
dissolved in water, four tablespoons of butter, two tablespoons of
flour, two tablespoons chopped onion, a sprig of parsley, one
tablespoon chopped celery, one tables