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Potted anchovies, or those packed in small glass jars, can be used instead of anchovy paste, but they must first be reduced to a smooth pulp by pounding them in a mortar, and removing all the bones ; a larger proportion of this paste will be required for the sauce than of the anchovy paste, which is put up in small blue china jars ; enough must be used to properly season and color the sauce. APPLE SAUCE. Pare, core, and slice half a dozen juicy apples, and cook them till tender, along with the yellow rind of a lemon, in an earthenware jar placed in a pot of boiling water. The pot should be closely covered, and care taken that none of the water enters the jar containing the apples. When softened and perfectly tender remove the lemon peel, and beat the apples to a smooth pulp, along with a little butter, sugar, and a little grated nutmeg. BECHAMEL SAUCE. Chop one pound of lean veal and half a pound of lean ham in small pieces, a half-dozen mushrooms, and one small onion sliced, two cloves, one blade of mace, a pinch of thyme, and the same of sweet marjoram, and two tablespoons of butter ; add one pint and a half SAUCES. 123 of white stock or gravy, and stew all gently for an hour and a half ; then mix some of the gravy with a teacup of flour, make very smooth, and add to it a pint of rich cream. Add this to the sauce, let it boil for a quarter of an hour, stirring constantly, then strain and season with salt and pepper. BUTTER A LA MAITRE D'HOTEL. Quarter of a pound of fresh butter, one and a half tablespoons of parsley, chopped fine, half a teaspoon of salt, one pinch of white pepper, and the juice of two lemons. Cream the butter perfectly, beat in the salt, pepper and lemon juice, add the parsley, and serve.' If preferred, a tablespoon of vinegar and a tablespoon of mixed mustard may be added. CURRY SAUCE. One tablespoon of butter, one of flour, one teaspoon of curry powder, one slice of onion, one large cup of stock, salt and pepper to taste. Cut the onion fine, and fry brown in butter. Add the flour and curry powder. Stir for one minute, add the stock, and season with the salt and pepper. Simmer five minutes ; then strain and serve. This sauce can be served with a broil or saute" of meat or fish. CELERY SAUCE. Wash and cut into inch pieces a fresh young head of celery, and boil it till tender in veal stock or in milk and water. Season this with white pepper, nutmeg and salt, and thicken it with a mixture of butter and flour. Another simple celery sauce consists of drawn butter, made with a decoction of celery seeds, and seasoned as above. CAPER SAUCE. Caper sauce is made by mixing a gill of capers, with some of their pickle-vinegar, into the drawn butter prepared as follows : DRAWN BUTTER. ' ' When I made my first attempts at becoming a cook it seemed as if every recipe for certain dishes ended with these words, ' Serve with drawn-butter sauce. ' How to make it I did not know, and I dared not ask. I felt that if I did, every older housewife would regard me as we used to the dull boy in school who begged us to tell him how many eighths there were in a whole, and how we knew. ' Intuitive knowledge ' of anything pertaining to keeping house was denied me, but after many experiments rules were evolved, and have never failed to give satisfaction."