Oyster Sauce

For Boiled Chicken.

Small plump oysters three dozen; butter three ounces, flour one dessert spoonful; the oyster-liquor, milk or cream, quarter pint; a little salt, and cayenne. Strain the liquor into a sauce-pan, and put it, with the oysters in it, where it will heat slowly, but not boil. Then take out the oysters, and add to the liquor three ounces butter, smoothly mixed with the flour; stir without ceasing till it boils and is perfectly mixed, then add the milk or cream and stir till it boils again; add the salt and pepper, and then the oysters, and keep by the fire till thoroughly hot. Turn into a well heated tureen, and send immediately to the table.

Drawn Butter, (for fish, etc.)

Mix well two teaspoonfuls of flour with two-thirds of a teacup of butter; stir this in five large spoonfuls of boiling water; stir till the whole boils up once and it is ready for use. Long boiling destroys the flavor of the butter.

Egg Sauce

Boil two or three eggs hard, cut them fine, and stir them into your drawn butter; if too thick, add a little cream or rich milk.

Cranberry Sauce

Three pints of cranberries, one and one-half pints sugar, one pint of cold water. Put all together in a porcelain kettle, boil eight minutes without stirring. Set it away in the kettle till next day.