Sauce for Salad or Fish.

Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three of vinegar and one of tomato catsup.—Mrs.J.H.F.

Fish Sauce.

Six hard-boiled eggs, chopped and stirred into two cups of drawn butter.

Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt to the taste.

Pour over the fish and slice a lemon over all.—Mrs.S.T.

Sauce for Fish.

Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt.

To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil.—Mrs.S.

Sauce for Cod's Head.

Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hour; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter; add:

Boil them one minute; then take out the lemon and horseradish, and serve it up in the sauce-boat.—Mrs.R.

Dutch Sauce for Fish.

Put all the ingredients, except the lemon juice, into a stewpan; set it over the fire and keep constantly stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable.—Mrs.C.

MaÎtre d'HÔte Sauce.

It is nothing more than butter-sauce made thus:

Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.—Mrs.S.T.

Fish Sauce.

Pepper, salt, and mustard to the taste. Stew till well mixed.—Mrs.J.D.

Anchovy Sauce.

Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter.

Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeeze of lemon.—Mrs.S.T.

Horseradish Sauce.

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.

Pepper Vinegar.

Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar.

Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead.—Mrs.S.T.

Tomato Sauce.

Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together.

When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt.

Stir the butter, sugar, and flour in. Let boil up and serve.—Mrs.S.T.

Mushroom Sauce.

Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and stir; throw in one pint young mushrooms, washed, picked, and skinned; add pepper, salt, another small piece of butter.

Let it boil up once, shaking the pan well, and serve.—Mrs.S.T.

Onion Sauce.

Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful pepper sauce.

Add drawn butter and serve.—Mrs.S.T.

Nasturtium Sauce.

This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve.—Mrs.S.T.

Apple Sauce.

Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nutmeg.—Mrs.S.T.

Mint Sauce.

Mix ten minutes before using.—Mrs.S.T.

Sauces especially suitable for Fowls, though they may be used for any kind of Meats.

White Sauce for Fowls.

Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes.

Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done.—Mrs. Dr.S.

Sauce for Boiled Poultry.

One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.—Mrs.S.

Celery Sauce.

Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.—Mrs.S.T.

Egg Sauce.

Cut up six hard-boiled eggs, with salt and pepper to taste.

Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme.—Mrs.S.T.

Asparagus Sauce.

Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.—Mrs.S.T.

Oyster Sauce.

Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt.

Pour into a sufficient quantity of drawn butter and serve.—Mrs.S.T.

Drawn Butter.

Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water.

Cover the pan and set it in a kettle of boiling water, shake it round continually, always moving it the same way. When the butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substitute milk for water.—Mrs. Dr.S.

Drawn Butter.

Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls water.

Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to simmer, shaking it often.—Mrs.S.T.

Drawn Butter.

Rub a piece of butter in a little flour, add two or three tablespoonfuls boiling water.

Shake continually over the fire without letting it boil, till it thickens.—Mrs.P.W.

Cranberry Sauce.

Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boil until thick. The color is finer when the sugar is added just before the sauce is done.—Mrs.S.T.

Mushroom Sauce.

Wash and pick one pint young mushrooms, rub them with salt to take off the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one pint cream, lump of butter rubbed in flour.

Boil them up and stir till done, then pour it round the chickens. Garnish with lemon.—Mrs.C.C.

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