Mustard Sauce.

Stir three table-spoonfuls of mixed mustard and a speck of cayenne
into a butter sauce. This is nice for devilled turkey and broiled
smoked herrings.


Curry Sauce.

One table-spoonful of butter, one of flour, one teaspoonful of curry
powder, one large slice of onion, one large cupful of stock, salt and
pepper to taste. Cut the onion fine, and fry brown in the butter.. Add
the flour and curry powder. Stir for one minute, add the stock, and
season with the salt and pepper. Simmer five minutes; then strain, and
serve. This sauce can be served with a broil or _saute_ of meat
or fish.


Vinaigrette Sauce.

One teaspoonful of white pepper, one of salt, half a teaspoonful of
mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the
salt, pepper and mustard together; then _very_ slowly add the
vinegar, and after mixing well, add the oil. The sauce is to be eaten
on cold meats or on fish.


Piquant Sauce.