RAISIN SAUCE

3/4 cup raisins 1 tablespoon butter
1 cup water 1 tablespoon vinegar
5 cloves 1 tablespoon lemon juice

3/4 cup brown sugar Few drops Worcestershire sauce
1 teaspoon cornstarch 1 teaspoon horseradish

1/8 teaspoon paprika

Cover raisins with water; add cloves, brown sugar, cornstarch, paprika. Allow to simmer until
slightly thickened. Add remaining ingredients. Serve hot with baked ham. Serves 6.

CHEESE-CREAM WHIP

1/2 pound grated cheese Chopped chives, chopped onions
1/4 pound butter or crisp, fried bacon, crumbled
1 cup dairy sour cream

Beat first 3 ingredients together. Add chives, onions or bacon. Good on baked potatoes or green
vegetables such as broccoli, asparagus or spinach.

TARTAR SAUCE

1 teaspoon dry mustard 3 tablespoons vinegar
1/8 teaspoon pepper tablespoon chopped olives
1 teaspoon icing sugar tablespoon chopped capers
1/4 teaspoon salt tablespoon chopped cucumber
Few drops onion juice pickle
2 egg yolks 1 tablespoon chopped parsley
1/2 cup olive oil or salad oil

—t eed ed

Combine first 6 ingredients and beat well. Slowly add oil and vinegar drop by drop, beating all
the time. When sauce is thick, add rest of ingredients ( except parsley) if you wish to store the
sauce.

EASY TARTAR SAUCE

1 cup mayonnaise 1 tablespoon finely-minced stuffed
1 tablespoon capers, chopped olives
1 tablespoon lemon juice 1 tablespoon finely-minced parsley
1 teaspoon finely-minced onion 1 tablespoon finely-minced green.
1 tablespoon finely-minced sweet pepper

pickle

Combine all ingredients and serve cold with fish.

DRAWN BUTTER SAUCE

3 tablespoons flour 1-1/2 cups fish stock
3 tablespoons butter 3 tablespoons butter
1/2 teaspoon salt 1 teaspoon lemon juice

Pinch of white pepper

Blend flour and melted butter. Add salt and pepper. Gradually pour in the fish stock, stirring
constantly, and boil for 5 minutes. Stir often. Add 3 tablespoons butter, bit by bit, alternating
with the lemon juice. Serve with asparagus, broccoli, etc. Use hot water in place of stock, if
desired.

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