black pepper, two ounces mustard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt✪ Tomato Catsup; mix these ingre-_ dients well together before putting in the boiler; then boil two hours, stirring continually to prevent burning. If you like the catsup ‘‘ hot.” add cayenne pepper to your taste. When cool, fill bottles (reeded bottles are the nicest, they can be procured at the house furnisher’s, and a set will last some time; they look better than ones of all sizes and styles). Cork and seal with bottle-wax so as to exclude the air. Keep in a cool, dry place for future use. This recipe is preferred to all others—it has been used for years. It keeps well, and has been pronounced by competent judges supe- yior to all others.—G. D., Baltimore, Md. { CATSUPS AND SAUCES. 131 BREAD SAUCE. _- Place a sliced onion and six pepper-corns in half a pint of milk over boiling water, until onion is perfectly soft; pour it on half a pint of bread crumbs without crust, and leave it covered for an_ hour; beat it smooth, add pinch of salt, and two table-spoons butter rubbed in a little flour; add enough sweet cream or milk to make it the proper consistency, and boil a few minutes. It must be thin Ene to pour.— Mrs. J. ET, Denver, ‘Col. BREAD SAUCE. Half pint grated bread crumbs✪ Bread Sauce, one pint sweet aie and one onion; boil until the sauce is smooth, take out onion and stir in two spoons butter with salt and pepper; boil once and serve with roast duck or any kind of game.—WMrs. H. C. E. CRANBERRY SAUCE. After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound granulated sugar and a half pint water✪ Cranberry Sauce; stew together over a moderate but steady fire. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If atten- tion to these particulars be given, the berries will retain their shape 3 to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from fire, turn into a deep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or, for strained sauce, one and a half . pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained; after cooling it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner-sauce half a pound ig more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a por: eelain kettle. Some prefer not to add the sugar till the fruit i¢ almost done, thinking this plan makes it more tender, and preserves - the color better.—C. G. & E. W. Orane, Caldwell, N. J. sat CATSUPS AND SAUCES, — CELERY SAUCE. Serape the outside stalks of celery and cut in pieces an inch long, let stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; drain off water and dress with butter, salt, and milk or cream, thickened with a little flour: Or, -anake a dressing by adding to half pint milk or cream, the well- beaten yolks of two eggs, a bit of butter, and a little salt and pepper✪ Celery Sauce. or grated nutmeg; bring just to boiling point, pour over stewed celery, and serve with roast duck.—Mrs. A. Wilson. CREAM SAUCE. ? ✪ Cream Sauce

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black pepper, two ounces mustard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt; mix these ingre-_ dients well together before putting in the boiler; then boil two hours, stirring continually to prevent burning. If you like the catsup ‘‘ hot.” add cayenne pepper to your taste. When cool, fill bottles (reeded bottles are the nicest, they can be procured at the house furnisher’s, and a set will last some time; they look better than ones of all sizes and styles). Cork and seal with bottle-wax so as to exclude the air. Keep in a cool, dry place for future use. This recipe is preferred to all others—it has been used for years. It keeps well, and has been pronounced by competent judges supe- yior to all others.—G. D., Baltimore, Md. { CATSUPS AND SAUCES. 131 BREAD SAUCE. _- Place a sliced onion and six pepper-corns in half a pint of milk over boiling water, until onion is perfectly soft; pour it on half a pint of bread crumbs without crust, and leave it covered for an_ hour; beat it smooth, add pinch of salt, and two table-spoons butter rubbed in a little flour; add enough sweet cream or milk to make it the proper consistency, and boil a few minutes. It must be thin Ene to pour.— Mrs. J. ET, Denver, ‘Col. BREAD SAUCE. Half pint grated bread crumbs, one pint sweet aie and one onion; boil until the sauce is smooth, take out onion and stir in two spoons butter with salt and pepper; boil once and serve with roast duck or any kind of game.—WMrs. H. C. E. CRANBERRY SAUCE. After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound granulated sugar and a half pint water; stew together over a moderate but steady fire. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If atten- tion to these particulars be given, the berries will retain their shape 3 to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from fire, turn into a deep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or, for strained sauce, one and a half . pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained; after cooling it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner-sauce half a pound ig more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a por: eelain kettle. Some prefer not to add the sugar till the fruit i¢ almost done, thinking this plan makes it more tender, and preserves - the color better.—C. G. & E. W. Orane, Caldwell, N. J. sat CATSUPS AND SAUCES, — CELERY SAUCE. Serape the outside stalks of celery and cut in pieces an inch long, let stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; drain off water and dress with butter, salt, and milk or cream, thickened with a little flour: Or, -anake a dressing by adding to half pint milk or cream, the well- beaten yolks of two eggs, a bit of butter, and a little salt and pepper. or grated nutmeg; bring just to boiling point, pour over stewed celery, and serve with roast duck.—Mrs. A. Wilson. CREAM SAUCE. ?

Buckeye cookery