The housekeeper's companion

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. They 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. Egg Sauce. — Cut up three hard boiled eggs in small dice, salt, pepper, minced onions (one teaspoonful), parsley and thyme; add all these to the drawn butter recipe. It is very nice for boiled chickens, fish or leg of mutton. Oyster Sauce. — Scald one pint of large fresh oysters just enough to plump them, adding a tablespoonful of pepper, vinegar, a little black pepper and salt; pour this into a recipe of well made drawn butter (as above) at boiling point; stir thoroughly, and serve. Tomato Sauce. — Scald and peel six large, ripe tomatoes; cut them up and stew slowly; cream together one tablespoonful of butter, one tablespoonful of sugar, one tablespoonful of flour; when the tomatoes are thoroughly done and reduced to a fine pulp, add pepper and salt; stir the butter, sugar and flour in; let boil up, and serve. In winter this sauce may be made from nice canned tomatoes. Pepper Vinegar. — Fill a quart bottle or jar with small peppers, either green or ripe; put in two tablespoonfuls of sugar and fill with good cider vinegar. Invaluable in seasoning sauces, and good to eat with fish or meat. Chili Sauce. — Twelve ripe tomatoes, four ripe peppers, two onions, two tablespoonfuls of salt, two of sugar, three teacups of vinegar, a little cinnamon, chopped tomatoes, peppers and onions, very fine; boil all together ' ' . White Sauce for Fowls. — Take tne neck, gizzard and liver of fowls, with a piece of veal or calf's foot; boil in one quart of water with a few whole peppers, and salt, till reduced to one pint; then thicken with two tablespoonfuls of flour mixed with two tablespoonfuls of butter; boil five or six minutes; have ready the yolks of two eggs beaten with one teacup of cream from the morning's niilk; pour into the saucepan and shake a moment until done. Mushroom Sauce. — Wash and pick one pint of fresh mushrooms (or one can of French mushrooms), put in a saucepan with a little salt, nutmeg (three grates), one blade of mace, one pint of very sweet cream, a lump of butter (size of a pullet's egg) rubbed in one teaspoonful of flour; boil up, stir until cooked, and serve with chickens. Horse-radish Sauce. — One teacupful of grated norseradish, one tablespoonful of ground mustard, one tablespoonful of sugar, four tablespoonfuls of vinegar and one of olive oil, pepper and salt. Mint Vinegar. — Take a glass can and put loosely into it enough nice, clean mint leaves to fill it; then pour over enough good vinegar to fill the bottle full. Cork tight and let stand for three weeks; then pour off into another bottle and keep to flavor mint sauce, etc.