Two cupfuls of brown sauce, one of consomme, (common stock will do),
four table-spoonfuls of vinegar, two of chopped onion, two of chopped
capers, two of chopped cucumber pickles, one-fourth of a teaspoonful
of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion
and vinegar in a sauce-pan for three minutes; then add the sauce,
consomme, sugar, salt and pepper. Boil rapidly for five minutes,
stirring all the while. Add the capers and pickles, and boil three
minutes longer.


Tomato Sauce.

One quart of canned tomatoes, two table-spoonfuls of butter, two of
flour, eight cloves and a small slice of onion. Cook the tomato, onion
and cloves ten minutes. Heat the butter in a small frying-pan, and add
the flour. Stir over the fire until smooth and brown, and then stir
into the tomatoes. Cook two minutes. Season to taste with salt and
pepper, and rub through a strainer fine enough to keep back the seeds.
This sauce is nice for fish, meat and macaroni.


Tartare Sauce.

The yolks of two uncooked eggs, half a cupful of oil, three table-
spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one-
quarter of a teaspoonful of pepper, one teaspoonful of salt, one of
onion juice, one table-spoonful of chopped capers, one of chopped
cucumber pickles. Make the same as mayonnaise dressing. Add the
chopped ingredients the last thing. This sauce can be used with fried
and broiled meats and fish, and with meats served in jelly.