milk; one can mushrooms. Melt the butter, add flour
and milk gradually, stirring all the while. When cooked, add the salt,
cayenne, onion and kitchen boquet. Drain and chop mushrooms; add to
sauce and cook three minutes.

TOMATO CELERY SAUCE

Two teaspoonfuls kitchen boquet; one quart tomatoes; one teaspoonful
sugar; three pepper-corns; one tablespoonful butter; one head of celery;
one onion; one green pepper; one bay leaf; four cloves; salt and pepper;
one tablespoonful flour. Place the tomatoes in a saucepan; add the
celery cut up into inch lengths; the onion slices and spices. Simmer
slowly for twenty minutes, pass through a sieve; return to the fire, and
stew down until you have one cupful of puree. Blend the flour and butter
together in a double boiler; stir in the tomato-celery puree, and stir
until smooth and thick; season with kitchen boquet, salt and pepper. If
too thick, add a little water or stock. This is fine to serve with meat
loaf, salmon loaf or rice croquettes, etc.

SAUCE BERNAISE

Heat a granite saucepan slightly and break into it four eggs. Beat the
eggs briskly over a slow fire, but do not let them boil; mix four
tablespoonfuls hot water and two tablespoonfuls beef extract, and as the
eggs begin to cook stir in the mixture, adding the juice of one lemon,
one tablespoonful onion juice and one teaspoonful Tarragon vinegar, salt
and pepper. When this is well mixed pour on beef-steak and serve.

MINT SAUCE

One bunch mint; one tablespoonful sugar; three-fourths cup vinegar.
Rinse the mint in cold water; chop very fine; dissolve the sugar in the
vinegar; add the mint; let it stand for one hour to infuse before using.
If the same is wanted hot, heat the vinegar and stir in the mint just
before using.

SAUCE ALLEMANDE

Mrs. Bertha C. Hansen

Four tablespoonfuls butter; four tablespoonfuls flour; one egg yolk; one
cup white stock; one cup cream; one-half teaspoonful salt; few grains
pepper. Make same as a thin white sauce. Just before serving, add the
yolk of one egg and cook slightly.

HORSE-RADISH DRESSING FOR ROAST BEEF

Mrs. E. D. Gotchy

To a cup of grated horse-radish, add two tablespoonfuls of sugar;
one-half teaspoonful salt; one-half cup thick, sweet, cream. Mix the
ingredients thoroughly, then add vinegar to taste.

VEGETABLES

"_Oh, muckle is the powerful grace
That lies in herbs._"

A PORTO RICAN DINNER

Mrs. G. W. Plummer

One qu