Soups and sauces prepared with flour and water may be improved by an addition of left-over meat gravies or with crisp bacon and flavored with finely cut onions. MINT SAUCE. Wash half a handful of young fresh mint, pick the leaves from the stalks, and chop them very fine. Make a plain butter sauce with soup stock, and add vinegar and sugar to suit the taste. Then remove from the fire, mix with the chopped mint, and serve with lamb or mutton. LEMON SAUCE. Wash a lemon, remove the peel and steep in three cups of water for fifteen minutes. Add the juice of one or two lemons and the necessary amount of sugar. Dissolve three teaspoonsful of cornstarch with a little cold water and stir into the lemon juice. Boil ten minutes. Remove from the fire and mix with a tablespoonful of butter while warm. The lemon rind can be grated and added to the sauce instead of boiling the rind. This is good for steamed puddings. The yolk of an egg may be added. CHERRY SAUCE. Remove the stones and steep the cherries in water with a stick of cinnamon. Add a little sugar and thicken with cornstarch or arrowroot. Strain or leave the cherries in it. DRIED CHERRY SAUCE. Soak the cherries and prepare as the foregoing. Strain, if desired. WHITE WINE SAUCE. Mix a teaspoonful of flour with two tablespoonsful of sugar, a little cinnamon, and ten ounces of wine. Then beat up four eggs, mix with the wine and beat over a hot fire with an egg beater until it foams. (It must not boil.) Then pour into a large dish and beat until nearly cold. Serve with steamed puddings. RED WINE SAUCE. Prepare like white wine sauce. Add a little more sugar, and a teaspoonful of brandy, if desired. SALAD DRESSINGS FOR MEATS, CEREALS, FISH, VEGETABLES AND FRUITS. They can be prepared from oil, butter, eggs, cream or nut butter. Dressings prepared from nut butter are especially good during the summer months. They can be prepared by making a plain butter sauce with flour and water, and adding nut butter before serving, or by diluting nut butter with water to the desired consistency. They may be flavored with orange or lemon juice. If a sweet flavor is desired, boil a little water with sugar, then add the juice of lemon or oranges and mix with nut butter. Serve hot or cold. FRENCH DRESSING. Mix three tablespoonsful of olive oil with one of vinegar, or with the juice of one lemon and one grated onion. To this may be added sugar, pepper, salt, parsley or mustard, if desired. The proportion of oil and vinegar may be changed according to the taste. For fruit salads, lemon should always be used instead of vinegar. For raw vegetables, the dressing should not be poured over the salad until ready to serve. MAYONNAISE DRESSING. No. 1.