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. *Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly. Thicken with flour. CRANBERRY SAUCE To one pint of cranberries take one and one-quarter cups of water. Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three-fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton. STEWED CRANBERRIES Boil together one and one-half cups of sugar and one cup of water for seven minutes, then add three cups of cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce. SAUCE BORDELAISE