Melt three tablespoonsful of butter, or half butter and half oil, mix with two tablespoonsful of flour over the fire, and boil for a few seconds. Then add gradually a pint of boiling water or soup stock or hot whey, while stirring it. Boil a few minutes. Flavor with salt, onion, chopped parsley, celery, nutmeg, bay leaves, anchovy-paste, lemon, chopped salted meat or whatever flavor is desired. Serve with meat or fish. BUTTER SAUCE. No. 2. Prepare like the foregoing. Use milk in place of water, or soup stock. TOMATO SAUCE. Prepare as number one, using strained tomato juice instead of water. Serve with meat, fish, or grains. CAPER SAUCE. Prepare as number one, add capers and lemon before serving. HORSE RADISH SAUCE. Prepare as number one, adding dried currants and grated horse radish at the last minute. This is excellent with boiled beef or fish. MUSTARD SAUCE. Prepare as number one, adding two to four teaspoonsful of prepared mustard a minute before serving. Serve with hot or cold boiled beef, or with hard boiled eggs. MUSHROOM SAUCE. Prepare as number one, add the desired amount of dried mushrooms, which have been soaked in water for several hours, and boil for ten minutes. Serve with poultry, game or rice. CREAM SAUCE. No. 1. Prepare as number one; remove from the fire, add a few tablespoonsful of hot cream, or the yolk of one or several eggs, which have been diluted and stirred with a little cold water. Flavor with mace, pepper, nutmeg, parsley, lemon, or vanilla. Serve with macaroni, boiled fish, plum pudding, French toast, chipped beef, salted meat or boiled onions. CREAM SAUCE. No. 2. Thicken some water or soup stock with flour. Cook ten minutes, and add hot cream and flavoring. ALMOND SAUCE. Prepare with hot water as directed for butter sauce. Stir smooth a tablespoonful of almond butter or paste with two tablespoonsful of cold water, remove the sauce from the fire, add the almond butter and stir thoroughly. Serve with baked apples, rice, or bread. OLIVE SAUCE. Prepare as butter sauce. Soak some olives in warm water, remove the stones and add to the sauce, boiling all a few minutes. Serve with duck, game, fish or meat. DRIED CURRANT SAUCE. Soak the currants in boiling water, and let stand thirty minutes. Prepare a plain butter sauce from butter, flour, and hot water, and when done mix the currants with it. It can be prepared with soup stock or fish-water, and served with boiled white fish or boiled beef. BACON SAUCE. Cut some bacon into pieces about the size of lump sugar. Fry until brown. Pour the fat into a stone jar and put the bacon on a plate. Mix a tablespoonful of the bacon fat and one of butter with a tablespoonful of flour, and add hot water, whey, or soup stock. Flavor with chopped parsley or strained tomato juice and add the bacon. FLAVORING OF MEATLESS SOUPS AND SAUCES.