To one pint of drawn butter add one tablespoon each of vinegar and lemon
juice and two tablespoons each of chopped capers, pickles, and olives,
one-half teaspoon onion juice, a few grains cayenne pepper.


SAUCE TARTARE

Add to a half pint of well-made mayonnaise dressing two olives, one
gherkin and one small onion, chopped fine. Chop sufficient parsley to
make a tablespoonful, crush it in a bowl and add it first to the
mayonnaise. Stir in at least a tablespoon of drained capers and serve
with fried or broiled fish.


WHITE SAUCE (FOR VEGETABLES)

Place two tablespoons of butter in a saucepan; stir until melted: add
two tablespoons of flour mixed with one-fourth of a teaspoon of salt and
a few grains of pepper. Stir until smooth. Add one cup of milk gradually
and continue to stir until well mixed and thick. Chopped parsley may be
added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.


CREAM MUSTARD SAUCE

Make white sauce as directed above. Mix one tablespoon of mustard with a
teaspoon of cold water and stir into the sauce about two minutes before
serving. The quantity of mustard may be increased or diminished, as one
may desire the flavor strong or mild.