CUMBERLAND SAUCE

Juice of 1 lemon 3 tablespoonfuls Port Wine
Juice of 1 orange 2 tablespoonfuls Worcester Sauce
4 tablespoonfuls red currant jelly

Mix all ingredients together and pass through a fine strainer.

—Mrs. Reginald Chaplin

CHEESE SAUCE

Melt 2 tablespoonfuls of butter, add 2 tablespoonfuls of flour
and blend well together, 1% teaspoonful of salt and a dash of cay-
enne pepper. Stir in slowly, 1 cupful of milk, cook a few minutes
and add 1 cupful of grated cheese, cook slowly, do not allow to
boil, and serve. Excellent for cauliflower. —Mrs. R. P. Baker

CLARET SAUCE

Two tablespoonfuls cornstarch and 2 tablespoonfuls butter
stirred together; 2 cupfuls claret; 2 glasses currant jelly; cook in
a double boiler until thick as mustard.

—Betty Bronson (Beverly Hills)

CREAM SAUCE
Melt a tablespoonful each of butter and flour and cook with-
out letting it color for 3 minutes, then stir in, slowly, a cupful of
milk’ or thin cream, simmer until thick; stir until smooth; season
with salt and pepper; skim and strain. If a thicker sauce is required
as in croquettes or fritters, add more flour and butter.

SAUCE FOR WILD DUCK
Stuff ducks with boiled wild rice and chopped nuts and serve

‘with following sauce: Yolks of 3 eggs, 1 tablespoonful butter,

14 teaspoonful tarragon vinegar, % teaspoonful lemon, a dash each
of cloves, allspice, salt and pepper. Heat but do not let boil or
sauce will curdle.

ORANGE SAUCE FOR DOMESTIC DUCK

Melt 4 tablespoonfuls butter in saucepan, add 4 tablespoon-
fuls flour sifted with 1 teaspoonful mustard, % teaspoonful salt,
and a few grains cayenne; stir until smooth, then add gradually
1 cupful brown stock, stirring constantly. Simmer 5 minutes. Add
4 glass currant jelly; continue stirring and simmer 5 minutes and
add juice and grated rind of 2 oranges; just before serving add
4 cupful sherry or port. Bring quickly to boiling point and serve
at once. Bits of orange rind may be cut with fancy vegetable
cutters and put in sauce.

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