Cook slowly until soft, and then cool and add

  Six tablespoons of salad oil,
  Three tablespoons of vinegar,
  One-quarter teaspoon of mustard,
  One-half teaspoon of pepper,
  One teaspoon of salt,
  One-quarter teaspoon of sugar.

Mix thoroughly and serve cold over the fish.

HORSERADISH SAUCE

Add two tablespoons of grated horseradish and one tablespoon of Worcestershire sauce to either cream sauce or brown sauce.

MEXICAN CHILI SAUCE

Split open and then remove the seeds from one dozen chilis (green peppers).  Now scrape the three or four veins to remove seeds that run through the pepper lengthwise.  Now drop them into boiling water for fifteen minutes.  Remove the skin and chop fine.  Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions.  Cook slowly until tender, taking care not to brown.  Now add two tablespoons of flour.  Blend well and then add the chilis and

  Two cups of tomato pulp rubbed through a fine sieve,
  One cup of boiling water.

Simmer slowly until thick, smooth sauce.  Season with salt to taste.  Rub hand with salad oil, before preparing the peppers, to prevent burns.

BEVERAGES

To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly.  The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently.

HOW TO PREPARE CHOCOLATE

The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth.

The French use a number of switches, bound into a whip.  The American housewife uses a flat wire whip for this purpose.

Cocoa.—­Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired.  Bring to a boil and then cook for five minutes.  Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa.  Bring to a boil again and then serve.

Chocolate.—­Use three ounces of chocolate to one quart of water.  Cut the chocolate fine and then add water and stir constantly.  Bring to a boil and cook for ten minutes.  Add one cup of scalded cream and then bring again to boiling point and serve.  One tablespoon of whipped cream may be added to each cup just before serving.

HOW TO BREW A CUP OF TEA