Apple Sauce

6 tart apples 1/2 cup of water

Sugar and nutmeg to taste

Pare, core and slice the apples, put them in a porcelain kettle with the water, cook and stir until soft (about ten minutes); then mash them through a sieve, or, better, a

"Henis Vegetable Press," add butter the size of a walnut, sugar, and nutmeg, mix well, and it is ready to use.

This should accompany all pork dishes.

Bearnaise Sauce

Yolks of four eggs Dash of cayenne

4 tablespoonfuls of olive oil 1/4 teaspoonful of salt

4 tablespoonfuls of hot water

1 tablespoonful of tarragon vinegar

Beat the yolks until creamy, add the water and oil, stand the bowl in a pan of boiling water, and stir until the eggs thicken. Take from the fire and add the vinegar, salt and pepper; mix well, and stand away to cool.

This is most delicious, and may be served with a broiled steak, smelts, or lobster chops.

Bechamel Sauce

1 tablespoonful of butter

1 gill of stock

2 dashes of pepper

1 tablespoonful of flour 1 gill of cream Yolk of one egg

1/2 teaspoonful of salt

Melt the butter without browning, then add the flour, mix until smooth; add the stock and cream, stir continually until it boils; take from the fire, add the salt, pepper, and the yolk of the egg well beaten.

This sauce is especially nice for sweetbreads, chickens, cutlets, and baked or boiled fish.

Bread Sauce

1 pint of milk

1 tablespoonful of onion juice, or one small onion 2 tabfespoonfuls of butter

1/2 pint of bread crumbs 1 blade of mace 1 bay leaf Salt and pepper to taste

Put the bread and milk in a farina boiler, add the onion, mace, and bay leaf, cook five minutes; then press through a sieve, return to the fire, add the butter, salt and pepper to taste, and it is ready to use.

Caper Sauce

Make a Drawn Butter, according to the recipe given, add to it one large tablespoonful of capers.

This is nice served with boiled mutton or fish.

Celery Sauce

5 roots of celery

1 even tablespoonful of flour

1 tablespoonful of butter

1 pint of cold water

1 gill of milk

Salt and pepper to taste

Clean the celery, cut it into small pieces, put it in a saucepan, add the water, cover the saucepan, and stew slowly for half an hour, then press it through a colander. Put the butter in a frying-pan; when melted, add the flour, mix; add the milk and celery, stir continually until it boils; add salt and pepper, and it is ready to use.

This sauce is usually served with boiled poultry.

Champagne Sauce

Make Brown Sauce No. 1, omitting the onion juice; take from the fire, add one gill of champagne.

This is suitable for game. It may be varied by adding one gill of port wine instead of champagne.

Chestnut Sauce

1 pint of the large chestnuts

1 pint of stock

1 tablespoonful of flour

1 large tablespoonful of butter Salt and pepper to taste

Roast the chestnuts; when done, peel them, mash fine. Melt the butter and stir until a dark brown, then add the flour, mix well; add the stock and chestnuts, stir continually until it boils; add the salt and pepper.

This is especially nice for roasted poultry.