The easiest way in housekeeping and cooking

the taste of the raw flour, I give the French method as a security against such disaster. To MAKE A ROUX. Melt in a saucepan a piece of butter the size of an egg, and add two even tablespoonfuls of sifted flour ; one ounce of butter to two of flour being a safe rule. Stir till smooth, and pour in slowly one pint of milk, or milk and water, or water alone. With milk it is called cream roux, and is used for boiled fish and poultry. Where the butter and flour are allowed to brown, it is called a brown roux, and is thinned with the soup or stew which it is designed to thicken. Capers added to a white roux — which is the butter and flour, with water added — give caper sauce, for use with boiled mutton. Pickled nasturtiums are a good substitute for capers. Two hardboiled eggs cut fine give egg sauce. Chopped parsley or pickle, and the variet}' of catsups and sauces, make an endless variety ; the white roux being the basis for all of them. Bread Sauce. For this sauce boil one pint of milk, with one onion cut in pieces. When it has boiled five minutes, take out the onion, and thicken the milk with half a pint of sifted bread-crumbs. Melt a teaspoonful of butter in a fryingpan ; put in half a pint of coarser crumbs, stirring them till a hght brown. Flavor the sauce with half a teaspoonful of salt, a saltspoonful of pepper, and a grate of nutmeg ; and serve with game, helping a spoonful of the sauce, and one of the browned crumbs. The boiled onion may be minced fine and added, and the browned crumbs omitted. Celery Sauce. Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonfui of salt. Boil till tender, which will require about half an hour. Make a cream roux, using half a pint of milk, and adding quarter of a saltspoonful of white pepper. Stir into the celery ; boil a moment, and serve. A teaspoonfui of celery salt can be used, if celery is out of season, adding it to the full rule for cream roux. Cauliflower ma}' be used in the same way as celery, cutting it very fine, and adding a large cupful to the sauce. Use either with boiled meats. Mint Sauce. Look over and strip off the leaves, and cut them as fine as possible with a sharp knife. Use none of the stalk but the tender tips. To a cupful of chopped mint allow an equal quantity of sugar, and half a cup of good vinegar. It should stand an hour before using. Cranberry Sauce. "Wash one quart of cranberries in warm water, and pick them over carefully. Put them in a porcelain-lined kettle, with one pint of cold water and one pint of sugar, and cook without stirring for half an hour, turning then into molds. This is the simplest method. The}^ can be strained through a sieve, and put in bowls, forming a marmalade, which can be cut in slices when cold ; or the berries can be crushed with a spoon while boiling, but left unstrained. Apple Sauce.