Mushroom Sauce

1 teacupful young mushrooms. 4 tablespoonfuls butter. 1 teacupful cream or milk. 1 teaspoonful flour. Nutmeg, mace, and salt to taste.

Stew the mushrooms in barely enough water to cover them until tender. Drain, but do not press them, and add the cream, butter, and seasoning. Stew over a bright fire, stirring all the while until it begins to thicken. Add the flour wet in cold milk, boil up and serve in a boat, or pour over boiled chickens, rabbits, etc.

Cauliflower Sauce

1 small cauliflower.

3 tablespoonfuls butter, cut in bits, and rolled in flour. 1 onion.

1 small head of celery. Mace, pepper, and salt. 1 teacupful water. 1 teacupful milk or cream.

Boil the cauliflower in two waters, changing when about half done, and throwing away the first, reserve a teacupful of the last. Take out the cauliflower, drain and mince. Cook in another saucepan the onion and celery, mincing them when tender. Heat the reserved cupful of water again in a saucepan, add the milk; when warm put in the cauliflower and onion, the butter and seasoning - coating the butter thickly with flour; boil until it thickens.

This is a delicious sauce for boiled corned beef and mutton.

Asparagus Sauce

A dozen heads of asparagus. 2 teacupfuls drawn butter. 2 eggs.

The juice of half a lemon. Salt and white pepper.

Boil the tender heads in a very little salted water. Drain and chop them. Have ready a pint of drawn butter, with two raw eggs beaten into it; add the asparagus, and season, squeezing in the lemon-juice last. The butter must be hot, but do not cook after putting in the asparagus heads. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.

Apple Sauce

Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, stir in a good lump of butter, and sugar to taste.

Apple sauce is the invariable accompaniment of roast pork - or fresh pork cooked in any way. If you wish, you can add a little nutmeg.

Peach Sauce

Soak a quart of dried peaches in water four hours. Wash them, rubbing them against one another by stirring around with a wooden spoon. Drain, and put into a saucepan with just enough water to cover them. Stew until they break to pieces. Rub to a soft smooth pulp, sweeten to taste with white sugar. Send to table cold, with roast game or other meats.

Cranberry Sauce

Wash and pick a quart of ripe cranberries, and put into a saucepan with a teacupful of water. Stew slowly, stirring often until they are thick as marmalade. They require at least an hour and a half to cook. When you take them from the fire, sweeten abundantly with white sugar. If sweetened while cooking, the color will be bad. Put them into a mould and set aside to get cold.

Or, + And this is a nicer plan - strain the pulp through a cullender or sieve, or coarse mosquito-net, into a mould wet with cold water. When firm, turn into a glass dish or salver. Be sure that it is sweet enough.

Eat with roast turkey, game, and roast ducks.

How To Brown Flour

Spread upon a tin plate, set upon the stove, or in a very hot oven, and stir continually after it begins to color, until it is brown all through.

Keep it always on hand. Make it at odd minutes, and put away in a glass jar, covered closely. Shake up every few days to keep it light and prevent lumping.

How To Brown Butter

Put a lump of butter into a hot frying-pan, and toss it around over a clear fire until it browns. Dredge browned flour over it, and stir to a smooth batter until it begins to boil. Use it for coloring gravies, such as brown fricassees, etc.; or make into sauce for baked fish and fish-steaks, by beating, in celery or onion vinegar, a very little brown sugar and some cayenne.