Pickles Of Oranges

Select six fine oranges. Cut them deeply, rub well with salt, and let stand in a warm place four days. Sprinkle a tablespoonful of coriander seeds over them and cover them with one and one-half pints of boiling vinegar in which two blades of mace have been simmered for two minutes. Boil the vinegar once or twice and pour it again upon the oranges, then cover the jar with bladder, and store for use. This pickle is designed for wild fowl and should stand two months before being used.

Mrs. Hannah Fuller.

Onion Sauce

Peel some nice white onions and boil them tender. Press the water from them, chop them fine, and add one-half pint of hot milk. Add a little butter, a salt-spoonful of salt and pepper to taste. Serve with boiled veal, poultry or mutton. Mrs. A. Sears.

Russian Sauce (Piquant)

Four tablespoonfuls of grated horseradish, one spoonful weak mustard, one-half spoonful of sugar, a little salt, a dash of cayenne pepper, and two spoonfuls of vinegar. Mix thoroughly and serve with cold meat. When used for fish add it to melted butter - two parts of butter to one of sauce. Mrs. K. Pinkham.

Sauce For Game

Take one-half tumblerful of currant jelly, one-half tumblerful of port wine, one-half tumblerful of stock, one-half teaspoonful of salt, two table-spoonfuls of lemon juice, four cloves, a little pepper. Simmer the cloves and stock together one-half hour. Strain this over the other ingredients and let all melt together. Part of the gravy from the game can be added to it. Mrs. R. Fish.

Lobster Sauce

Put the coral and spawn of a boiled lobster into a mortar and pound to a smooth paste; melt butter the size of a large egg with a wine-glassful of vinegar and a teaspoonful of prepared mustard, now stir in the coral and spawn and a pinch of salt and dash of pepper; mix until smooth.

Mrs. M. P.

Apple Sauce To Serve With Meat

Pare, core and quarter tart juicy apples and stew until tender. Sweeten and then beat with a granite spoon until they are light and lump-less. Serve warm with roast pork, duck or goose. Emily B.

Astrakhan Sauce To Serve With Meat Course

Select red juicy apples, cut in halves, take out core but do not pare; place in a shallow stew-pan with sufficient water to cover and a cupful of white sugar to every half dozen apples. Each half should cook on the bottom of the pan, skin downward and be removed from the others when done so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a platter and boil the syrup ten minutes longer. It will then be like jelly. Pour it over the apples. A few pieces of lemon peel boiled in the syrup adds to the flavor. Mrs. Lillie T.

Cider Apple Sauce

Boil two quarts of new cider until reduced to one, then put into it only what pared and quartered apples the syrup will cover; let the whole simmer three hours. Marion.

Blonde Fish Sauce

Put three tablespoonfuls of stock in a stew-pan and stew the following ingredients one-half hour over a slow fire: An onion cut small, two mushrooms, a sprig of parsley, a lemon thinly sliced and a glassful of white wine. When nearly done add, by degrees, a cupful of melted butter and the yolks of three eggs well beaten; keep stirring the pan over the fire for four or five minutes, but do not allow the contents to boil. Strain through a sieve and use it for any kind of fish. Mrs. Mattie French.

Fish Sour Sauce

Heat one-quarter of a pint of good vinegar, stir into it one-half tea-spoonful of made mustard, a little pepper and a slice of fresh butter. Serve when the butter is dissolved. Ione Higgins.

How To Brown Flour

Spread a small quantity of flour upon a tin pie plate, set it upon a moderately hot stove and stir continually until it is brown. Put away in jars closely covered. It is frequently called for in coloring and thickening sauces. Palmer House Chef.

How To Brown Butter

Put a piece of good butter into a hot granite pan and toss until it browns. Stir brown flour into it until it is smooth and quite brown, but not scorched. To be used for coloring sauces. Palmer House Chef.

How To Make Mustard

Bring to a boil one-half cupful of vinegar; stir in three teaspoonfuls of mustard, creamed in cold vinegar, one-half teaspoonful of sugar and a salt-spoonful of salt. Let cook two minutes. L. P. M.

How To Make French Mustard

Take one-quarter of a pound of best yellow mustard, pour over it one-half pint each of water and vinegar. Add a pinch of salt and a piece of calamus root the size of a pea. Put it on the fire and while it boils add a tablespoonful of flour; let it boil twenty minutes, stirring it constantly. Just before taking it off stir in a teaspoonful of sugar. When cool, put it into bottles and cork tightly. Hannah Merriam.

Aromatic Seasoning

Mix one and one-half ounces of thyme, one ounce of bay-leaves, one ounce of summer savory, one ounce of basil and one and one-half ounces of marjoram. Dry thoroughly and pick the leaves from the stems. Pound in a mortar one-quarter of an ounce of cayenne pepper, one ounce of pepper corns, one ounce of cloves, one clove of garlic, the thinly-peeled rind of a lemon, one-half ounce of mace and one nutmeg grated. Mix well together, pass them through a sieve and keep in well-corked bottles.

Mrs. F. Foster.

Coloring For Gravies

Take one-half cupful of sugar and put on a tin plate. Set on the stove till thoroughly brown. Add one-half cupful of water and let boil for a few minutes. Strain and bottle. This will keep for months.

E. F. P.

Herbs For Winter

To preserve herbs for winter use such as sage, mint, thyme, or any of the sweet herbs. They should be gathered fresh in their season after a good rain. Examine and throw out poor sprigs; then tie up into small bundles and hang bottom-side up until dry in a warm airy place. When dry and brittle pick off the leaves; put them in a clean can and cover. When wanted for use rub and sift. Prudent Housewife.