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2 tablespoons of granulated sugar. Add soda to tomatoes. Let boil until it foams, then press through a fine sieve, return to saucepan and add all seasoning. When nearly done stir in 1 dessertspoon of flour made into a paste with water; cook about 5 minutes and strain. Serve with croquettes or peppers. Tomato Sauce. Take 1 pint of tomato catsup, put in saucepan to heat, then add 1 teaspoon of butter, salt and pepper; stir well and it is ready to serve. It is nice served with baked peppers or croquettes. Brown Mushroom Sauce. One can of mushrooms, % cup of butter, % teaspoon of lemon juice, % cup of flour, 2 cups of consomme or brown stock. Drain mushrooms and chop fine one-half of them, then cook with butter and lemon juice. Eemove from the pan and brown the butter. To this add the flour; when well browned add consomme gradually, cook 15 minutes and skim. Then add rest of mushrooms cut in half. Season with salt and pepper. Sauce Piquante. Three tablespoons of butter, ^ teaspoon of mustard, a dash of oayenne pepper, ^ teaspoon of Worchestershire sauce, 1 teaspoon of lemon juice, % cup of tomatoes chopped and strained. Cook until brown, then add rest of ingredients and stir well. Serve with fish and meats. White Sauce. Two tablespoons of butter, 2 tablespoons of flour, 1 cup of milk, ^ teaspoon of salt, a dash of pepper. Put butter in saucepan, stirring until it bubbles, add flour with seasoning and stir until well blended. Pour on gradually the milk and stir until mixed. Then beat until smooth. Indian Chutney. One pound of granulated sugar, ^ pound of seeded raisins, 1 ounce of salt, 6 ounces of preserved ginger, juice of 4 lemons, 1 pint of cider vinegar, 12 large apples, 1 ounce of garlic. Pare and cut the apples, then boil them in the vinegar until quite soft. Chop all other ingredients fine and mix with the apples and vinegar. Add sugar and lemon juice. Simmer until thick. Put in self -sealing jars. Serve with meats. Tartare Sauce. Make mayonnaise dressing and add 3 chopped pickles and 1 tablespoon of capers. Serve with fish. Butter Maitre D ' Hotel. Put 2 tablespoons of butter in a bowl with 2 teaspoons of parsley, chopped fine, and the juice of 1 lemon. Mix well, set aside to cool. Put in a frying pan 2 tablespoons of butter ; add to it 2 tablespoons of flour. Stir constantly for 5 minutes, then add 3 teacups of boiling milk gradually. Beat well, add a little nutmeg, pepper and salt. Cook 15 minutes and rub through a sieve. Picalilli Sauce. Chop 1 quart of green tomatoes; add 4 chopped onions and 4 green peppers, with seed removed. Sprinkle ingredients with 1 coffee cup of salt, and let remain 2 days. Squeeze dry ; add 2 tablespoons of celery seed and 1 tablespoon of mustard seed. Mix 1 tablespoon of mustard with some cold vinegar, add ^ cup of brown sugar, 1 teaspoon of cloves and 2 quarts of cider vinegar. Let it come to a boil and pour over the chopped vegetables. Seal while hot. Serve with meat. Olive Sauce. One coffee cup of brown stock, 1 dessertspoon each of chopped carrot and onion, 1 tablespoon of butter, 1 tablespoon of flour, 2 cloves, 14 stoned olives, salt and pepper. Put butter in saucepan. "When it bubbles add onion and carrot. Let it brown, then put in llour and the stock. Cook olives % hour. After sauce has cooked 25 minutes, strain and add the olives. Simmer for 5 minutes. Extract of beef may be used instead of the brown stock. Allow 1 teaspoon extract to 1 cup of hot water. White Sauce. Put in a frying pan 1 tablespoon of butter and add 1 tablespoon of sifted flour. Mix until smooth. Add 1 coffee cup of new milk and stir until it thickens, pepper and salt. To Make Boux.