Cooks in clover

Sauce Tartare. — Beat well the yelk of a raw egg, \ add two saltspoons of salt and one of dry mustard, \ work well together, pour in slowly about two table- / spoons of salad oil, alternating with a few drops of I vinegar or lemon juice, and a light dash of cayenne \ pepper. When these are well mixed, add two tablespoons of capers, a very small onion minced fine, a small cucumber pickle cut fine, and a little parsley. ***• Giblet Gravy. — Chop the giblets fine, and piit on the stove with enough cold water to cover them. Cover closely, and simmer while the chicken is baking ; then strain the liquid into a dripping pan, and thicken with a little flour. Stir the giblets into the gravy, and serve with the chickens. ***. Roast Meat Gravy. — After the meat has been re- ] teaspoon of flour with cold water, enough to make moved from the pan, skim the fat from the gravy \ a thin paste. Add this to the boiling gravy, and and add half a cup of boiling water, if there is keep stirring until brown. Season with salt and about that amount of gravy in the pan. Mix one j pepper. Strain and serve. £. Catsups and Pickles. Cold Tomato Catsup. — Half a peck of ripe to- 1 matoes peeled and chopped fine, two roots of grated | horse-radish, one teacup of salt, half a teacup of ground mustard, two teaspoons of black pepper, two red peppers chopped fine, half a teacup of celery seed, one cup of chopped onions, one teaspoon each of ground cloves and mace, two teaspoons of cinnamon, one teacup of brown sugar, and one quart of vinegar. Shake well and seal in bottles. Mrs. A. M. CoUignon. Tomato Catsup, I. — One gallon of tomatoes, three tablespoons of salt, three tablespoons of whole black pepper, two tablespoons of whole allspice, five onions and five green peppers chopped, and one pint of vinegar. To be simmered three hours. strained, and boiled down to half the quantity. Add eight tablespoons of white mustard seed. Mrs. H. P. Dorctnus. Tomato Catsup, II. — Wash and slice the tomatoes and when well cooked, strain them, and to every gallon of juice add two tablespoons of salt, two tablespoons of cassia, two tablespoons of ground mace, one teaspoon of cayenne pepper, and one teacup of white sugar. Boil down one-third. When nearly done, add one pint of cider vinegar to every gallon of tomatoes. Mrs. M. A. H. Green Tomato Soy.— Two gallons of green tomatoes sliced without peeling, twelve good-sized onions sliced, two quarts of vinegar, one quart of sugar, two tablespoons eadh of salt, ground mustard, and ground black pepper, and one tablespoon each of j allspice and cloves. Mix all together and stew until tender, stirring often to prevent scorching. Put i up in small glass jars. Mrs. A. W. Brcmner.