Add to a half pint of well-made mayonnaise dressing two olives, one gherkin and one small onion, chopped fine.  Chop sufficient parsley to make a tablespoonful, crush it in a bowl and add it first to the mayonnaise.  Stir in at least a tablespoon of drained capers and serve with fried or broiled fish.

WHITE SAUCE (FOR VEGETABLES)

Place two tablespoons of butter in a saucepan; stir until melted:  add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper.  Stir until smooth.  Add one cup of milk gradually and continue to stir until well mixed and thick.  Chopped parsley may be added.  Used for creamed vegetables—­potatoes, celery, onion, peas, etc.

CREAM MUSTARD SAUCE

Make white sauce as directed above.  Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving.  The quantity of mustard may be increased or diminished, as one may desire the flavor strong or mild.

CURRY SAUCE

Use one teaspoon of curry in the flour while making white sauce.

SPANISH SAUCE

Cook one onion and green pepper chopped fine in hot butter; add four tablespoons of flour, stir until smooth.  Add two cups of strained tomatoes.  Season with salt and pepper.

TOMATO SAUCE

Brown one tablespoon butter with one minced onion, then add one tablespoon of flour.  When brown stir in two cups of tomatoes which have previously been cooked and strained, add also one teaspoon of sugar, a pinch of salt, pepper, and red pepper, also one tablespoon of vinegar and one tablespoon of tomato catsup.

SAUCES FOR MEATS

APPLE SAUCE

Pare and quarter tart apples.  Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft.  Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples.

If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples.  Serve with goose.

BROWN SAUCE

Fry one tablespoon chopped onion in one tablespoon fat.  Add one tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, salt and pepper to taste.  Strain before serving.

The following sauces can be made by using brown sauce as a foundation: 

Mushroom Sauce.—­Add one-half cup mushrooms.

Olive Sauce.—­Add a dozen olives, chopped fine.