Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire, and let it come to a boil, but do not boil. Serve immediately.

Egg Sauce.

Chop up two hard-boiled eggs, and stir into drawn butter.

Oyster Sauce.

Set a basin on the fire with half a pint of oysters and one pint of boiling water; let them boil three minutes, and then stir in half a cup of butter beaten to a cream, with two spoonfuls of flour; let this come to a boil, and serve.

Salad Dressing.

One tablespoonful of mustard, one-half of sugar, one teaspoonful of salt, one-fourth of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and set on ice; stir with a wooden or silver spoon until it is all well mixed, then add, very gradually, one bottle of table oil. Stir until very light; then stir in half a cup of vinegar. Be sure that you stir evenly, and one way all the time. This is enough for four quarts of salad.

N. B. You can use six yolks of eggs, and one-half or even one-fourth of a bottle of oil.

Boiled Salad Dressing.

Three eggs, one tablespoonful of sugar, one of oil, one each of mustard and salt, scant one cup of vinegar, one cup of milk. Beat the eggs, and add the other ingredients, then stir all together over a basin of boiling water until about as thick as soft custard. Cool and bottle.

Gentlemen will find this easily made and convenient, as it will keep one or two weeks if kept in a cool place. It takes from twelve to fifteen minutes to cook.

Caper Sauce.

Into a pint of drawn butter stir three spoonfuls of capers.

Mint Sauce.

Chop fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar.

Viniagrette Sauce.

One teaspoonful of white pepper, one of salt, one-half of mustard, half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and mustard together, then very slowly add the vinegar, and, after all is well mixed, add the oil. To be eaten on cold meats or fish.

Tartare Sauce.

Made the same as salad dressing, with a little more vinegar and pickles cut up fine and stirred into it.

Brown Sauce.

Three tablespoonfuls of pork fat, two of flour, one pint of boiling water, salt and pepper to taste. When the fat is hot, stir in the dry flour, and cook until brown, then stir in gradually the boiling water. Season to taste, and cook five minutes. This sauce can be varied by adding any kind of catsup.

Dried Apple Sauce.

Pick and wash the apples carefully, then place in a tin pail with a cover. For one pint of dried apple, cut the thin yellow skin off a lemon, and then pare and cut up the inside. Put the yellow skin (be careful not to get any of the white) and the inside into the kettle with the apple, and three pints of cold water. Cover tight, and simmer three hours, then put in one pint of sugar, but do not stir the apple, and simmer two hours longer. Never stir dried apple-sauce.