Mint Sauce

Mix one tablespoon of white sugar to a half teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

Celery Sauce

Mix two tablespoons Albers flour with half teacup butter, have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.

Currant Jelly Sauce

Melt one-half glass currant jelly over slow fire. Add one cup hot brown sauce; stir well and simmer one minute.

Cream Or White Sauce

One cupful milk, a teaspoonful Albers flour and a tablespoonful of butter, salt and pepper. Heat butter in pan when hot, but not brown, add the flour. Stir until smooth; gradually add the milk. Let it boil up once. Season with salt and pepper and serve. This is nice to cut cold potatoes into and let them heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and omit the butter.

Mayonnaise Sauce

Mix in a bowl one even teaspoon mustard, one of salt and one and a half of vinegar; beat in the yolk of a raw egg, then add very gradually half a pint of pure olive oil (or melted butter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon juice. Closely covered, it will keep for weeks in a cool place, and is delicious.

Oyster Sauce

Take a pint of oysters, save a little of the liquor; put with remaining liquor and some mace and nutmeg, into a covered saucepan and simmer them on hot coals for about ten minutes; then drain them. Oysters for sauce should be large. Having prepared in a saucepan some drawn or melted butter (mixed with oyster liquid instead of water), pour it into a sauceboat, add the oysters to it and serve it up with boiled poultry or with boiled fresh fish. Celery first boiled and then chopped, is an improvement to oyster sauce.

Lobster Sauce

Put the coral and spawn of a boiled lobster into a mortar with a tablespoonful of butter, pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water or vinegar, add a teaspoonful of mustard, stir in the coral and spawn and a little salt and pepper, stir it until it is smooth and serve. Some of the meat of the lobster may be chopped fine and stirred into it.

Olive Sauce

One cup brown sauce, twenty-four stoned olives, one tablespoon sherry. Simmer olives in hot water ten minutes. Drain, add sauce, simmer five minutes; take from fire and add sherry.

Spanish Sauce

Boil one quart strong stock down one-half. Make as directed for brown sauce, and add two tablespoons sherry.

Mustard Sauce

Stir three tablespoonfuls of mixed mustard and a speck of cayenne into a butter sauce.

Curry Sauce

One tablespoonful of butter, one of Albers flour, one tablespoonful of curry powder, one large slice of lemon, one large cupful of stock, salt and pepper to taste. Cut and fry onion brown in butter; add Albers flour, and curry powder; stir one minute, add stock and season with salt and pepper; simmer five minutes, then strain and serve.

Cranberry Sauce

Wash and pick one quart of cranberries and put them in a saucepan with water to cover, let them stew slowly, stirring often till they are reduced to a pulp; then sweeten to taste and turn in a deep dish or mould. They may be strained and cleared as jelly is prepared.

Hollandaise Sauce

Cream one-half cup butter. Add four well-beaten egg yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and set in a saucepan of hot water. Stir until the sauce becomes a thick cream. Do not allow it to boil. Stir a few minutes after removing from the fire. It is a fine sauce for fish, asparagus or cauliflower.

Governor's Sauce

Slice one peck of green tomatoes, sprinkle heavily with salt and let them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one teaspoonful each of mustard, ginger, pepper, a pinch of red pepper, a cupful of brown sugar, and a cupful of grated horseradish. Let them all simmer a trifle over two hours.

Sauce Piquante

To one cup brown sugar add one tablespoon each of chopped capers and pickles and simmer five minutes.

Salmon Sauce

Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoon of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon.

Apple Sauce

Peel, quarter, and core, rich, tart apples; put to them a very little water, cover them, and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose or duck.

Horseradish Sauce

A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together.

Chili Sauce

Two quarts of ripe tomatoes, four large onions, four chili peppers; chop fine, then add four cups vinegar, three tablespoonfuls brown.sugar, two of salt, two teaspoonful each of cloves, cinnamon, ginger, allspice and nutmeg; boil all thoroughly together and bottle after straining through a colander.

Mushroom Sauce

Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mushroom catsup, skim, strain, and it is ready for the table.