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Horsekadish Sauce

Grate one teacupful horseradish. 1 tablespoonful ground mustard. 1 tablespoonful sugar. 4 tablespoonfuls vinegar, or olive oil if preferred. Pepper and salt. 1 teaspoonful turmeric.--Mrs. J. H. T. Celery sauce is good made in the same way, by adding butter instead of oil, and celery instead of horseradish.--Mrs. P. W.

MUSHROOM SAUCE, FOR FRIED OR BROILED FISH.

Get fine-grown fresh gathered mushrooms; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been extracted, strain it, boil well with a little ginger and pepper.

Do not season much, as it is the mushroom flavor to be desired. You can add seasoning as required; all necessary to keep it is enough salt and pepper. This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle.--Mrs. C. C.