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Bottled Sauces and Powder Tins

OF BOTTLED COMMERCIAL sauces there's no end, and each of the standard brands and mixes has something subtly distinctive to recommend it. All are worth trying in camp stews, soups and chowders, or mixed with pan-made sauces for added piquancy, especially with game. But if you want to save money, and who doesn't?-buy Chinese soy sauce in any Chinese store. It's the prime ingredient in many commercial sauces, costs about 1/3, is a pure and tasty seasoning, either as a cooking sauce or a table sauce, and you don't have to pay for the advertising of a brand name.

Besides such indispensables as soy, horseradish, mustard, catsups, Worcestershires and chili sauces, here are some pour-on-or-over sauces of outstanding quality for meats, fish, cocktails, spaghetti, vegetables, etc.

Anchovy Sauce: for fish, seafoods and meats.

Angostura Bitters: a few drops for piquant contrast in many sauces, and on breakfast grapefruit.

Brand's A-1 Sauce: an English veteran that brings out hidden savors in meats, fowl, game, beans, cheese dishes and tomato juice. It's tops for flavoring soups, gravies and sauces of all sorts.

Burma Sauce: an English appetite starter, especially with hot and cold meats, chops, steaks, fish, etc.

Chef Boiardi Spaghetti Sauce: swell with tripe, too, and any kind of noodles.

Chutney: see separately at the end of this list.

Crosse & Blackwell's Sauces: named Mint, Mushroom, Meat, Walnut, Chow Mustard, Anchovy, etc. A fine line of dependable old English sauces for camp, trailer or galley.

Escoffier Sauces, a brand named after the famous chef includes: Sauce Cumberland, Diable, Derby, Melba and Robert. Giroux Burnt Onion Sauce: pure onion juice sauce that gives a delicious flavor and rich brown color to gravies, roasts, steaks, chops, hash, fish, basting sauces, poultry stuffings, etc. It packs an awful lot of onion flavor in smaller space than the onion itself.

H.P. Sauce: another Old English meat enlivener.

Harvey's: sauce for fish, game, steaks, etc. "prepared from the original receipt only at E. Lazenby's Fish Sauce Warehouse, London."

Heinz Beefsteak Sauce: tangy table and cooking sauce. Nice in gravies, stews, cocktails, and sandwiches.

Heinz Pepper Sauce: a good hot sauce on the order of Tabasco, though milder. Heinz also put up horseradish powder, which is handier than carrying along a whole root, even if not so tasty.

House of Parliament: an English aristocrat.

Huntsman's: another English sauce, especially for game. Judognon Onion Juice: and there's also garlic juice. Kitchen Bouquet: for coloring and flavoring broths, soups, sauces and gravies. Tournade's is a dependable brand. Maggi's Seasoning: has a character all its own. A piquant cooking sauce.

Olivina Vinaigrette Sauce: great with calf's head.

Oscar's Sauce: Oscar of the Waldorf's contribution; somewhere between Yankee catsups and English meat sauces. Pa-poose: Louisiana hot pepper sauce, used as a chili and oyster bar sauce since 1889.

Philippoff's Russian Mustard Sauce in Sherry: Enough said.

Pique: a modern American sauce with punch, especially for soups, stews and sauces.

Quin's Fish Sauce: a peppery East Indian product. Royal Mint. Snider Cocktail Sauce and Chili Sauce. Tabasco: there's no more compact seasoning than this, since a very few drops will help flavor a whole stew. Tap Sauce: a tasty East Indian by-product of chutney. Yorkshire Relish. Zucca's Noodle and Spaghetti Sauce. Zucca's Tomato and Mushroom Sauce. IOI Sauce.