The household cook book

NAVY SAUCE. — Chop finely 2 or 3 large onions, and season highly with salt, pepper and vinegar. This is fine for those who like raw onions, and is served with oysters raw or cooked. NUT SAUCE — This is made by pounding to a paste, in a mortar, the meats of any kind of wild nuts (hazel nuts, hickory nuts, butter-nuts, etc.) and mixing the paste with an equal amount of nice buttter. It is served with game, or poultry. OLIVE SAUCE. — Extract the salt from 1 doz. olives by soaking them "I hour in warm water; then pare them close to the stone, round and round, as you would an apple, to remove the stone. Then put the olive into ^ pint brown sauce, simmer 10 to 15 minutes and serve. Good with roast duck or other game. ONION SAUCE.— Take 3 good sized onions, boil them till soft, pulp through a sieve, and mix it into 1 cup white sauce. Good with mutton or lamb chop. OYSTER SAUCE — Blanch small oysters, drain and dry in a towel, and add them to drawn butter sauce; put in a very little lemon juice or tarragon vinegar, let it come to the boiling point and serve. It goes with fish, boiled turkey or chicken. PARSLEY SAUCE — Take 2 tablespoons of chopped parsley, and add it to 1 cup of hot drawn butter sauce. Color with spinach green if you have it, as that will improve the appearance. PICKLE SAUCE.— Take 2 or 3 tablespoons of finely chopped cucumber pickles, and add them to a drawn butter sauce. SAUCE PIQUANTE.— Add 1 tablespoon each of chopped cucumber pickles, capers and vinegar, to one cup of brown sauce. POTATO SAUCE — Grate 3 or 4 large potatoes, wash out the starch, and dry a little in a napkin; chop a small onion and mix with the raw potato. Season highly with salt, cayenne and vinegar. Good with raw or cooked oysters. PEPPER SAUCE — Break in pieces 6 pods of red pepper, 3 dozen black pepper-corns broken in a mortar, 2 tablespoons of white sugar, and 1 quart best vinegar. Scald the vinegar in which the sugar has been dissolved, pour it over the peppers, put in a jar, and steep a fortnight; strain and bottle. This is served with raw oysters, or fish, and is a fine addition to various salads. RAISIN SAUCE. — Cut in two and remove the seeds from 1 lb. of large choice raisins; put over the fire in a pint of hot water and stew slowly until tender; then add 1 pint of granulated sugar, ^ pint of good vinegar, a pinch of salt, and a teaspoon of mixed ground cinnamon and cloves. Boil all together 10 minutes, and cork well in wide mouthed bottles. An excellent sauce for any cold meats. SAUCE ROBERT — Cut finely 3 large onions, and fry in a piece of butter as large as an egg; caramel a tablespoon of sugar and add it to ^ pint of water, and 2 tablespoons of good cider or wine vinegar; add salt, ground white pepper, a saltspoon of dry mustard, and a pinch of pulverized sage. Boil well together and add a teaspoon of corn=starch dissolved in a little water. This is good with most kinds of meat, game, or fish. SHRIMP SAUCE— Take | of a cup of chopped, picked, boiled shrimps, and add it to 1 cup drawn butter sauce; let it merely sim- mer. without boiling, and add a pinch of cayenne, and a few drops of lemon juice the last thing.