A camp cook nearly always lacks the sweet herbs, fresh parsley, mushrooms, capers, anchovies, shrimps, tarragon, wine, and many other condiments to which standard sauces owe their characteristic flavors. He must make shift with spices and perhaps lemon, Worcestershire, vinegar, mustard, curry powder, or celery seed. How to use these to the best advantage cannot be taught in a book. Personal tastes and the materials at hand must govern. I give here the recipes for three simple sauces for meat. Others will be found in the chapters on Game, Fish, and Desserts.

Mustard Sauce

Brown two teaspoonfuls of flour in a pan with a little butter. Put two table-spoonfuls of butter on a plate and blend with it the browned flour, a teaspoonful of mustard, and a little salt. When these are smoothly mixed stir them into *4 Pm* boiling water. Simmer five minutes. Add enough vinegar or lemon juice to flavor.

Venison Sauce

Stir together one tablespoonful ef butter with a teaspoonful of mustard and three tablespoonfuls of jelly (preferably currant). When these are well blended, add three table-spoonfuls of vinegar, some grated nutmeg, and a dash of Cayenne pepper. Heat together. When the sauce boils add three tablespoonfuls chopped pickles. Serve at once. Currant jelly alone goes well with venison.

Sauce For Broiled Venison

Make the steak-dish very hot. ■ Put on it for each pound of venison ^ tablespoonful of butter, a tablespoonful of currant jelly, one of boiling water, and a little pepper and salt. Turn the broiled steaks in the sauce once or twice and serve very hot.