Pepper Sauce

Cut some green peppers very fine with double the quantity of cabbage, to a quart of the cut cabbage, and peppers, add a stick of horseradish grated, a tablespoonful of mustard seed, a tablespoonful of whole allspice, a dozen cloves, a couple of sprigs of mace, a tablespoonful of salt, and two of sugar. Boil the spices and sugar, in three pints of good vinegar, and while hot, pour it over the peppers and cabbage. When cold, cover the jars, and keep in a cool, dry place.

Horseradish Sauce, No. 1

Grate a stick of horseradish. To one gill of vinegar, add a small tablespoon-ful of mustard, and the same of sugar, with a little salt. Mix them well together, and stir into the horseradish.

Horseradish Sauce, No. 2

Grate a stick of horseradish, add to it as much vinegar as will cover it, a little salt, and a teaspoonful of sugar.

Vegetable Sauce, No. 1

Slice half a dozen large tomatoes, put them into a stew-pan, with about a pint of button mushrooms, and an onion minced fine. Season with Cayenne pepper and salt. Thicken with a piece of butter, rolled in flour. Stew very slowly. When the vegetables are tender serve it. This sauce is good with cold meat.

Vegetable Sauce, No. 2

Peel a quart of mushrooms, put them into a stew-pan with the water which adheres to them. Season with salt and pepper, stew them slowly, and when nearly done, add a piece of butter rolled in flour.

Potato Sauce

Boil some potatoes till tender. Boil equal quantities of onions in another pot, when the latter are soft, drain them through a colander, mash them fine, season highly with pepper and salt. Add also a piece of butter. Then cut the potatoes in pieces about an inch square, add them to the onions, mix them well together; put them over the fire again a few minutes, to get hot, and pour in enough vinegar to flavor. Dish it up immediately, and serve hot. This sauce is an accompaniment to any kind of cold roast meat or poultry.

Tomato Sauce

Peel some tomatoes and cut them in slices. Make a dressing of a tablespoon-ful of sweet oil, the same of vinegar, half a teaspoonful of mixed mustard, cayenne pepper, and salt to the taste. Mix this dressing with the tomatoes and serve them. This is a good sauce for cold roast beef.

Onion Sauce

Peel some white onions, and boil them in milk and water, without salt. When soft, mash them, season them with pepper and salt, and add a piece of butter.

Mint Sauce

Pick and wash some spear mint, chop it fine, and pour on enough vinegar to wet it. To each gill of vinegar, add a quarter of a pound of sugar. Mix it well.

Cranberry Sauce

Pick and wash the cranberries, and allow three quarters of a pound of sugar to each pound of fruit. Put them in a preserving kettle with very little water. Stew them till they are soft, and pour them into moulds. Rinse the moulds in cold water to prevent them from sticking.

Apple Sauce

Pare and slice some apples, put them in a stewpan with very little water, cover them to keep in the steam. When soft, mash them, and add sugar to the taste. Ripe quinces make a good sauce prepared in the same way as directed for apples. Or, apples and quinces may be mixed in equal proportions.

Dried Apple Sauce

Wash some dried apples, and pour over them enough hot water to cover them. Let them stand all night. In the morning put the apples and the water they were soaked in, into a kettle, and if there is not enough water to cook them, add some more. When quite soft, mash them. They are greatly improved by stewing some slices of lemon peel with them. They may be seasoned with cinnamon or nutmeg. Sweeten to the taste.

Dried Peach Sauce

They are prepared in the same manner as dried apples.

Wine Sauce

Mix together two ounces of butter and a tablespoonful of flour; stir this into a half pint of boiling water, to which add enough sugar to make it quite sweet. Let it boil a few minutes, then add gradually the white of one egg beaten to a froth, and a gill of Madeira wine. Grate nutmeg over it, and serve it while hot.

White Sauce For Fish

Boil a gill of new milk, beat the yolk of a fresh egg with half a gill of thick fresh cream. Add the milk slowly; mix in by degrees the strained juice of a lemon. Stir over a slow fire till the sauce thickens; then serve it at once.

Liver Sauce

Boil the livers of fowls a few minutes in water; rub them fine with part of the water in which they have been boiled; season with pepper, salt, and some butter rolled in flour. As soon as the sauce comes to the boil, remove it from the fire. This sauce is good with cold roasted fowl or turkey. Serve it in a sauce tureen while hot.