=Thick Tomato Sauce.=--Blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour; add a little at a time, and stirring all the while, one large cupful of tomato juice. Stir until the mixture thickens; then season to taste with sugar, salt and cayenne pepper. The seasoning may sometimes be varied by adding a little chopped parsley or chopped onion or even both. For a thinner tomato sauce--use but one tablespoonful of butter and one of flour to each cupful of liquor.
=Sauce Tartare.=--Make first a good mayonnaise, then finish with the addition of a tablespoonful each of chopped gherkins, olives, parsley and capers; mix together in a bowl a half teaspoonful of salt, a half teaspoonful mustard, a half teaspoonful of powdered sugar and a half saltspoonful of pepper; add the yolks of two raw eggs that have been in the ice box long enough to be as cold as possible and beat lightly; measure out a half cupful of olive oil and have this cold also; add the oil slowly at first, then as it begins to thicken it can be poured in more rapidly. When quite thick, add three tablespoonfuls of vinegar, then the chopped ingredients. This will keep several weeks. Tarragon vinegar may be used in place of the cider vinegar if preferred.
=Beef Steak Left Overs.=--MINCE fine and for each cup of meat add a tablespoonful of chopped ham and half as much bread crumbs as you have meat. Moisten the crumbs with a little hot milk and add to the meat. Season highly with salt, pepper and chopped parsley or substitute a little sage or onion juice for the parsley. Beat one egg light and add to the other ingredients. Make into a brick shaped loaf, grease over with warmed butter or oil, put in paper bag also greased. Seal and bake twenty-five minutes. Dish on a hot platter, pour tomato sauce about it or serve with horse radish sauce.
=Chicken Croquettes.=--To one solid cupful of meat chopped as fine as powder, add one half teaspoonful of salt, and a half saltspoonful of white pepper. Make a pint of thick cream sauce, allowing to two level tablespoonfuls of butter, two heaping tablespoonfuls of cornstarch cooked together diluted with a pint of hot milk or cream and stirred and cooked until smooth and thick. Season with salt and pepper and add enough to the chicken to make stiff enough to handle when cold. When cold shape into balls, roll in fine, dry bread crumbs and beaten egg diluted with a little water, then crumb again and place in well-greased bag. Seal and cook ten minutes.