The household (of the Detroit free press)

One cup of the liquor in which meat has been boiled, two teaspoonfuls of flour, rubbed smooth in a little water ; salt to taste ; two tablespoonfuls of butter, two dozen capers, or green nasturtium seed ; heat the liquor to boiling, and skim before stirring in the flour, which must be perfectly free from lumps, and rubbed smooth in cold water ; stir until the sauce thickens evenly. When it has boiled about a minute, add the butter gradually, stirring each bit in well before putting in more ; salt and drop in the capers. Let it just boil, and turn into a sauce-boat. ONION CREAM SAUCE. Boil three or four white onions until tender ; mince fine ; boil half pint of milk ; add butter half size of an egg ; salt and pepper to taste ; and stir in minced onion, and a tablespoonful of flour which has been moistened with milk. MINT SAUCE. Two tablespoonfuls green mint chopped very fine, one tablespoonful white sugar, half a cup of best vinegar, put sugar and vinegar into a sauce-boat, and stir in the mint ; let it stand fifteen minutes before serving. The first step is the reduction of sugar to a syrup, which is done by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar. Put in a marbleized saucepan, and when it has boiled ten minutes begin to try it; have a bowl of water, snow, or piece of ice near, and drop the syrup from the end of the spoon. While it falls to the bottom and you can make it into a softish ball, it is ready to take off ; if allowed to stay on until it snaps it will be too hard. If this is the case, add a little water and boil again, being sure this time not to let it get too brittle. A pinch of cream of tartar is useful in checking a tendency for the syrup to go to sugar. When the sugar is boiled just right, set off to cool, and when you can bear your finger in it pull into sticks, or into one solid mass like that bought at the confectioners. Flat sticks are formed by pouring the candy into long, flat pans, and when cooling, crease the mass, which will readily'break into sticks when cold. If the hands are slightly greased the candy will not stick to the hands. In making molasses candy, get the best molasses (not syrup) and add to a quart of molasses one pound of white sugar. The sugar makes it whiter and more brittle. Boil this until it will snap like glass when dropped into water, and then add a teaspoonful of vinegar and a pinch of soda ; stir well in, as the soda whitens the candy, and the vinegar checks a tendency to graining. Remove from the stove, cool a moment and pour into greased platters. Set out to cool, and with a knife keep the edges turned in so that all will be cool and ready to pull at the same time. When making nut candies, use the same mixture before it gets quite to the brittle point; have the meats in shallow tins and pour the candy over them. Before quite cold, slash with the knife so that it will break into oblong pieces or squares.