Anchovy

Make as for caper sauce, adding a tablespoonful of anchovy extract or paste.

Boiled Egg Sauce

Add to half a pint of drawn-butter sauce two of three hard-boiled eggs, chopped.

Pickle Sauce

Add to half a pint of drawn-butter sauce three tablespoonfuls of pickled cucumbers, minced fine.

Mushroom Sauce

Prepare the mushrooms by cutting off the stalks, and throw them into boiling water; season with salt pepper, and butter. Boil until tender, and then thicken the gravy with a little butter and flour: add a little lemon juice and pour over the meat.

Cream Dressing

Take a large tablespoonful of sweet cream and whip to a stiff froth; add two tablespoonfuls of fine sugar, and nearly a half cup of vinegar, beat, and use for cabbage dressing.

Horse Radish

Mix together thoroughly one small tablespoonful of melted butter, or, if preferred, olive oil, and one of mixed mustard, two of horse radish, one of vinegar, and a dessertspoonful of vinegar and a little salt.

Mayonnaise Sauce

Put the yolk of an egg into a bowl with a saltspoonful of salt, and beat until light with a wooden spoon; then add half a teaspoonful of dry mustard, and beat again for a minute; then add olive oil, drop by drop until it is thickening, then a few drops of vinegar, and the same of lemon juice; continue the process until the egg has absorbed a little more than a gill of oil; finish by adding a little cayenne pepper.

Mustard For Table

One-half teacup of vinegar put on to boil, butter size of a walnut, one teaspoonful of salt, one tablespoonful of sugar, one-half teacup of Colman's mustard, mixed with a little cold vinegar.

Onion Sauce

Boil one cup of milk; season to taste; add a small piece of butter and a tablespoonful of flour moistened with some of the milk; when thick, add three onions that have been boiled and chopped fine.

Parsley Sauce

Wash a bunch of parsley in cold water, then boil it about six or seven minutes in salt and water. Drain it; cut the leaves from the stalks and chop them fine. Have ready some melted butter, and stir in the parsley; allow two small tablespoonfuls of leaves to one-half pint of butter. Serve with boiled fowls and fish.

Melted Or Drawn Butter

Cut two large spoonfuls of butter into small pieces, and put it into a saucepan with a large spoonful of flour, and ten of new milk. When thoroughly mixed, add six large spoonfuls of water. Shake it over the fire until it begins to simmer, shaking it always the same way; then let it stand quietly and boil up. It should be of the consistency of rich cream, and not thicken.

Apple Sauce

Pare, core and slice some apples; stew them with sufficient water, to prevent burning; when done, mash them through a colander, swaeten to taste, add a small piece of butter, a little nutmeg or lemon.

Cranberry Sauce

One quart of cranberries, one quart of water and one pound of white sugar; make a syrup of the water and sugar. After washing the berries clean and picking out all poor ones, drop them into the boiling syrup; let them cook from fifteen to twenty minutes. They are very nice strained.

Egg Sauce

Three ounces of butter, beaten with one ounce of flour; stir into it one pint of boiling water; salt and pepper. Cook fifteen minutes; pour into sauce-boat, having hard-boiled eggs, sliced or chopped, in it.

White Sauce

Take one cup of butter and melt it, and while in the saucepan, shake in three tablespoonfuls of flour until well mixed. Then add one quart of milk, stirring all the time till it boils.

Oyster Sauce

One pint of oysters cut small, boiled for five minutes in their own liquor; a cup of milk, a tablespoonful of butter rubbed smooth into a tablespoon of Hour; salt and pepper; let it boil. Serve with turkey.

Mint Sauce

Wash the mint very clean; pick the leaves from the stalk, and chop them fine; pour on to them vinegar enough to moisten the mint well; add fine sugar to sweeten.

Cream Sauce

Mix two tablespoonfuls of butter with one of flour; then add two small cups of cream, and get on the fire; stir until thick, and then remove from the fire; then add the yolk of an egg, well beaten with a teaspoonful of water, and season with salt and pepper.

Gravy For Roast Beef

Melt a little butter in a gill of water; pour it over a roast when put in the oven; place under it an earthen dish to catch the drippings; baste often for half an hour, then set it to cool; when cool, remove all fat, heat the gravy, and pour it over the roast.

Piquante Sauce

One small onion chopped fine and fried with two tablespoonfuls of butter; when nearly done add a tablespoonful of flour and cook a minute; then add one cup of stock, seasoning, chopped cucumber, parsley and a little mustard; boil ten minutes, and when done add a teaspoonful of vinegar.

Sauce For Boiled Turkey Or Chicken

Make as for caper sauce, using milk instead of broth or water, and add cauliflower cut into small pieces; or, add lemon, and the livers boiled and mashed.

Vegetable Sauce

Equal quantities of ripe tomatoes and young okras; chop the okras fine, skin the tomatoes and slice one onion. Stew all together very slowly until tender, and season with half tablespoonful of butter and a little cayenne pepper and salt. For cold meat.