Mushroom Sauce, No. 2

Put in a sauce-pan a piece of butter the size of an egg, melt it and stir in it a teaspoonful of flour, mix smooth, add a teacup of broth, two tablespoonsful of chopped mushrooms (peel and wash before you chop them); chop very fine a small white onion, drop it into cold water, and drain dry; stir it in the sauce, simmer ten minutes, then add the yolks of two beaten eggs and a little chopped parsley; boil up and serve with roast lamb or game.

Horse-Radish

Scrape the roots and grate them on a coarse grater; put the grated horse-radish into a wide-mouthed bottle and cover with good cider vinegar. Serve with roast beef.

Celery Sauce

Cut four heads of celery into pieces half an inch long, cover with cold water, stew gently until tender, which will take nearly two hours; when it is done, the water should be stewed away to a few spoonsful; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt; stir it until it thickens and add rich milk until you have it the right consistence; it will take rather more than half a pint. Serve with boiled turkey or chickens.

Mint Sauce

To three tablespoonsful of chopped leaves of brook mint add three heaping tablespoons of soft sugar and a gill and a half of good cider vinegar; stir well together, and serve with roast lamb.

Sauce Or Dressing For Codfish Cakes

Put in a sauce-pan two teaspoonsful of dry mustard, one of salt, one of sugar, one of lour and one of butter; mix all together and add two tablespoonsful of vinegar and half a small teacup of boiling water; mix thoroughly; let it thicken over the fire, stirring it all the time; when thick and very smooth, cool it and set it away for use. It is better made the day before it is wanted. To be eaten with codfish cakes; also used on cold meat, etc.

Browning For Soups, Gravies, Etc

Put on a tin dish half a pound of good brown sugar, set it on a hot stove or range, stir it with a wooden spoon until it is quite black; then take it from the fire and pour over it nearly a pint of boiling water; let it stand until dissolved; bottle it, keep it corked tight and it will keep for months. Use a few spoonsful for browning soups, gravies, ragouts, etc.

Egg Sauce For Puddings

Warm a tablespoon, heaping full of butter, until it is a little soft, but not melted; stir in this four heaping tablespoons of white sugar until it is creamed; beat very light the yolks of two and the whites of three eggs and stir them into the sugar and butter; bring three wine-glasses of good cooking wine to a boil, pour it boiling hot over the other ingredients, stir all together; when thoroughly mixed, boil over the fire for two or three minutes, stirring all the time, and pour into a sauce-boat.

Pudding Sauce

Stir to a cream three ounces of butter, with a teacup of sifted sugar; when very light, grate it thickly with nutmeg, and boil a teacup of wine and pour over boiling hot; beat until it foams, and serve.

Pudding Sauce, No. 2

One teacup of sugar, the white of an egg, a wine-glass of wine, the same of cold water - beaten to a cream. To be used in the place of cream.