condiment like Worcestershire sauce, mushroom, walnut or tomato catsup. Of
course, these used in any great quantity are more or less injurious. A
number of little left-overs in the house may be used to take their place,
adding zest to the meat, and are more economical and more wholesome.


Chopped Tomato Sauce

Peel a good-sized tomato, cut it into halves and press out the seeds; chop
the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a
dash of pepper, or, if you have it, a little sweet pepper chopped fine;
you may add also a little celery chopped very fine, or celery seed, and a
teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix
the ingredients thoroughly; add a teaspoonful of lemon juice and dish.
Pass and use as ordinary catsup.


Grated Cucumber Sauce

Grate three or four large cucumbers; drain them on a sieve; to this
drained pulp add a half teaspoonful of salt, a dash of red pepper, a
teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir
in carefully two or three tablespoonfuls of very thick cream; if you can
whip the cream a little first, so much the better. Cream may also be added
to the tomato.


Chopped Celery Sauce

Chop fine sufficient celery to make a half pint; season it with a quarter