Cookery and housekeeping

Dry the capers, so that the coarse vinegar in which they are preserved does not cling about them. Cut each caper into four pieces, and mix them into good brown sauce. Simmer till the sauce is properly reduced, and serve with boiled fish or meat in a sauce tureen. White Caper Sauce. Dry the capers as in preceding recipe, and stir them in either with melted butter or Dutch sauce. Serve in a sauce tureen. Egg Sauce. Boil three eggs hard ; cut up both yolk and white into pieces about \ inch square, and stir them into a plain melted butter sauce. Cauliflower Sauce. (American Recipe.) I small cauliflower ; 3 tablespoonsful of butter, cut in bits and rolled in flour ; I onion ; I small head of celery ; Mace, pepper, and salt ; I teacupful of water ; I teacupful of milk or cream. Boil the cauliflower in two waters, changing when about half done, and throwing away the first, reserve a teacupful of the last. Take out the cauliflower, drain and mince. Cook in another saucepan the onion and celery, mincing them when tender. Heat the reserved cupful of water again in a saucepan, add the milk. When warm put in the cauliflower and onion, the butter and seasoning, coating the butter thickly with flour. Boil until it thickens. This makes a good sauce for boiled corned beef and mutton. Horse-radish Sauce {cold). Take off the stringy outside of the root, and pound the inside. Mix with cream till it is a smooth paste ; add salt and either French vinegar, lemonjuice, or Chablis wine in the proportion of one tablespoonful of the acid to four of the cream. If the sauce is to be served hot, yolk of egg and water is to be used instead of cream, which is nearly sure to curdle. Chestnut Sauce. It is best to make this sauce from chestnut flour. If the sauce is to be white, veal broth and new milk must be used to make a puree, and dilute it to the state of sauce ; add salt ; if the sauce is to be brown omit the milk, and use brown stock and flavour with onion. The sauce must be passed through a hair sieve. It is to be served with turkey, chicken, or pheasant in place of bread sauce. Mayonnaise Sauce. To make this sauce it is necessary to have fresh but not newly laid eggs, the best olive oil and French vinegar or lemon juice. Only the yolk of the egg is used, and it must be freed from the germ. Pour a smallquantity of vinegar into a cup, or squeeze the lemon into a cup and use from this— a rule it would be well to observe whenever vinegar has to be used, as if it is poured in from the bottle too much is sure to be the result. Stir the yolks of one or two eggs, according to the quantity wanted, in a basin with a wooden spoon, introducing the oil drop by drop ; stir always one way, add a little pepper and salt, and finally a few drops of vinegar or lemon juice. In summer this sauce must be made in a cool place, and kept on ice. It must be of such consistency that the spoon can nearly stand upright in it. Each drop of oil must be stirred in, so as to disappear before fresh is added. Mayonnaise Sauce No. 2.