Drawn Butter

Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire and let it come to boil, but do not boil Serve immediately.

Egg Sauce

Chop up two hard boiled eggs, and stir into drawn butter.

Oyster Sauce

Set a basin on the fire with half a pint of oysters and one pint of boiling water; let them boil three minutes, and then stir in half a cup of butter beaten to a cream, with two spoonfuls of flour; let this come to a boil, and serve.

Celery Sauce

Chop fine two heads of celery, and boil one hour; at the end of that time, have about a pint and a half of water with it, and stir in two spoonfuls of flour wet with cold water. Boil this ten minutes, and then stir in two spoonfuls of butter. Season with pepper and salt, and serve.

Caper Sauce

Into a pint of drawn butter stir three spoonfuls of capers.

Mint Sauce

Chop fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar.

Bread Sauce

Half a pint of grated bread crumbs, one pint of milk, and one onion. Boil this until the sauce is smooth, then take out the onion and stir in two spoonfuls of butter, and salt and pepper. Boil up once, and 6erve.

Coddled Apples

Pare and core with an apple-corer, cook the same as for apple-sauce; but allow one pint of sugar to one quart of water.

Cranberry Sauce

Pick and wash the cranberries, and put in the preserving kettle with half a pint of water to one quart of berries; now put the sugar on top of the berries, allowing a pint of sugar to a quart of berries. Set on the fire and stew about half an hour Stir often to prevent burning They will not need straining, and will preserve, their rich color cooked in this way. Never cook cranberries before putting in the sugar. Less sugar may be used if you do not wish them very rich.

Apple Sauce

Pare, quarter, and core nice tart apples Make a sirup of two quarts of water and one cup of sugar; simmer the apples in this until tender, but do not break them; then lay in an earthen dish; do this until they are all cooked. (Do not put many in the sirup at a time), and then let the sirup get cool, and turn on the apples.

Baked Pears

Put the pears in a deep earthen dish or a baking-pan, and to a dozen good sized pears allow half a cup of 6ugar and a pint and a half of water. Bake in a moderate oven two hours and a half or three. They will not keep many days cooked in this manner, but they are nice. Sweet apples are cooked in the same manner.

Stewed Prunes

Wash the prunes in warm water and rub them well between the hands. Put them in a kettle that you can cover tight, with two quarts of water to one of prunes. Stew them gently two hours. These will not keep more than two days in warm weather, but cooked in this way they do not require any sugar, and are very nice.

Dried Apple Sauce

Pick and wash the apples carefully, then place in a preserving kettle. For one pint of dried apple cut the thin yellow skin off a lemon, and then pare and cut up the inside. Put the yellow skin (be careful not to get any of the white) and the inside into the kettle with the apple, and three pints of cold water. Cover tight, and simmer three hours, then put in one pint of sugar, but do not stir the apple, and simmer two hours longer. Never stir dried apple-sauce.