half a cupful of melted butter. Serve with boiled fish.

HORSERADISH SAUCE--III

To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
[Page 27]
Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)

ITALIAN SAUCE

Fry in butter two tablespoonfuls of minced parsley and one tablespoonful
of chopped mushrooms and shallots. Add two cupfuls of white wine
and boil until reduced half. Add one cupful of Veloute Sauce and
one half cupful of stock. Boil until thick, skim, and serve.

BROWN ITALIAN SAUCE

Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of
white wine and simmer until the liquid is reduced half. Take out
the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil,
and serve.

JAPANESE SAUCE

Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly