Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato purée. To prepare tomato purée stew tomatoes, force through a strainer and cook until reduced to a thick pulp. ROAST BEEF, HORSERADISH CREAM SAUCE. Serve a slice of rare roast beef with Horseradish Cream Sauce. Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff. As cream begins to thicken, add gradually three-fourths teaspoon vinegar. Season with salt and pepper, then fold in one-half tablespoon grated horseradish root. FILLET OF BEEF. Wipe off a thick slice cut from tenderloin. Put in hot frying pan with three tablespoons butter. Sear one side, turn and sear other side. Cook eight minutes, turning frequently, taking care that the entire surface is seared, thus preventing the escape of the inner juices. Remove to hot serving dish, and pour over fat in pan, first strained through cheesecloth. Garnish with cooked cauliflower, canned string beans, reheated and seasoned, and sautéd mushroom caps. LAMB CHOPS, SAUCE FINESTE. Serve lamb chops with Sauce Fineste. Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a few grains, each, mustard and cayenne, one-fourth teaspoon Worcestershire Sauce, and a few drops lemon juice, and two tablespoons stewed and strained tomatoes. SPINACH. Chop one cup cooked spinach drained as dry as possible. Season with salt and pepper, press through a purée strainer, reheat in butter, using as much as desired or as much as the spinach will take up. Arrange on serving dish and garnish with white of "hard boiled" egg cut in strips and yolk forced through strainer. BRUSSELS SPROUTS WITH CURRY SAUCE. Pick over Brussels sprouts, remove wilted leaves, and soak in cold salt water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with skewer. Drain, and pour over one-fourth cup curry sauce. Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon salt, and a few grains paprika. Add yolk of one egg slightly beaten, one tablespoon olive oil, one and one-half tablespoons vinegar, and a few drops of onion juice. Cook over hot water, stirring constantly until mixture thickens. Add one-fourth teaspoon curry powder, one teaspoon melted butter, and one-eighth teaspoon chopped parsley. FRIED CAULIFLOWER. Steam or boil a small cauliflower. Cool and separate into pieces. Sauté enough for one serving in olive oil until thoroughly heated. Season with salt and pepper, arrange on serving-dish, and pour over one tablespoon melted butter. CAULIFLOWER À LA HUNTINGTON. Separate hot steamed cauliflower into pieces and pour over sauce made same as sauce for Brussels sprouts with curry sauce. CAULIFLOWER WITH HOLLANDAISE SAUCE. Serve boiled cauliflower with Hollandaise sauce, as given with baked fillet of halibut, Hollandaise sauce. MUSHROOMS IN CREAM.