Drawn Butter

Rub two teaspoonsful of flour into a quarter pound of butter and five teaspoonsful of cold water, set it in boiling water till it melts, and when it begins to simmer it is done. Do not set it on the stove as it fries the butter and spoils it. Work the flour in the butter so thoroughly as not to be lumpy. If it is to be used with fish, add hard-boiled eggs chopped fine. If with boiled fowl, put in oysters while it is simmering and let them become thoroughly heated.

Horse-Radish Sauce

Four tablespoonsful of grated horse-radish, one teaspoonful sugar, one of salt, half a teaspoon of pepper, two of mixed mustard and vinegar, and three or four tablespoonsful of cream. When served with hot beef put in a jar, which place in a saucepan of boiling water. Do not allow it to boil or it will curdle.

Onion Sauce

Peel the onions and boil until tender; then drain the water well from them. Chop and pour on them drawn butter together with a little rich milk; boil all up once. A turnip boiled with the onions makes them more mild.

Egg Sauce

This sauce is made like drawn butter with the addition of three eggs boiled hard and chopped fine. To be eaten with boiled fowl or fish. Caper sauce is also made like drawn butter, adding two tablespoonsful of capers with a little vinegar or the juice of a lemon.

Apple Sauce

Pare and core tart apples, cut them in slices, rinse and put them in an earthen stew-pan and set them on the fire. Do not stir them till they burst and are done. Mash them with a spoon, and when perfectly cool sweeten with white sugar to taste. This is always an accompaniment to roast goose.

Sauce For Roast Venison

A little currant jelly heated, with lemon juice squeezed into it, is an excellent sauce for roast venison.

Fish Sauce

One ounce butter, one of flour; melt in a pan until it bubbles; then gradually add one gill of boiling water; take from fire and add the yolks of three beaten eggs, a little at a time, a saltspoonful of made mustard, one tablespoonful of Tarragon vinegar, three of good salad oil; gradually stir until smooth. Serve hot.

Another Celery Sauce

Wash and pare a large bunch of celery very clean, cut it into little bits and boil it softly until it is tender. Add half a pint of cream, some mace, nutmeg and a little butter rolled in flour, then boil it gently. This is nice with fowls or any kind of game.

Common Sauce

Plain butter melted thick with a spoonful of walnut catsup or pickle is a very good sauce. But other things can be added to sauces.

Olive Sauce

Quarter pound French olives, half a pint stock, one tea-spoonful lemon juice, salt and a little cayenne pepper. Carefully stone the olives by paring them round in ribbons so that they may recover their shape when stoned. Blanch them in boiling water, then throw them in cold water for five minutes. Stew slowly for half an hour in the gravy; add the lemon and serve hot.