La cuisine creole

Slice three onions after peeling them; fry them a bright brown in a spoonful of butter; sprinkle a little flour in, and let it brown also; add sait, pepper, and also sage, if for goose or duck, and parsley and thyme if for chickens or roast meat; add a cup of the liquor in which the fowl was cooked, let it boil up and add a cup of the liquor in which the fowl was cooked, let it boil up and add a tablespoonful of catsup. NO. 3. — MUSHROOM SAUCE. Peel and wash the mushrooms, cut them in small pieces, and put them in a saucepan; cover them with water, and let them boil soft ; then stir in butter, mixed in flour, until it is thick enough to form a nice sauce; add pepper and sait. NO. 4. — MINT SAUCE FOR SPRING LAMB. Wash carefully a cup of tender green spear mint, chop it fine, and mix with it half a cup of sugar and a cup of good vinegar. NO. 5. — WHITE ONION SAUCE. Peel and boil six white onions, and when tender pour off the water ; chop the onions small, and add to them a cup of hot milk a large spoonful of butter, and pepper and sait to taste. Thicken with a little flour if preferred. NO. 6. — TOMATO SAUCE, PLAIN. Peel and slice twelve tomatoes, pick out the seeds; add three pounded crackers, sait and pepper; stir twenty minutes and serve. NO. 7. — CRANBERRY SAUCE. Stew cranberries till soft; when soft, stir in sugar; scald a few minutes and strain, or not, just as you please ; it is good either way. NO. 8. — SALAD SAUCE OR DRESSING FOR LETTUCE. Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl with a tablespoonful of mustard and one of sweet cream; add gradually two tablespoonfuls of sweet oil; when well mixed add the yolk of a raw egg to give the paste a delicate smoothness; a little sait, a spoonful of sugar, and one tablespoon and a half of fine vinegar. NO. 9. — SAUCE PIQUANTE FOB COLD MEAT. Slice two onions, fry them in butter; put them in a stewpan with a carrot, some sweet herbs, such as dried thyme or marjoram, two eschalots, some parsley and a clove of garlic; dredge in a spoonful of flour. When the carrot is perfectly done, mash it in the stewpan with a wooden spoon, and when smooth add to it a cup of soup stock. When this boils up, throw in a cup of strong vinegar. Add sait and pepper, and strain. NO. 10. — BUTTER AND FLOUE SAUCE OE W'HITE SAUCE. Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley. NO. 11. — CAPER SAUCE FOR BOILED MUTTON, ETC., ETC. » Take half a pint of butter sauce and add two tablespoonfuls of capers and a little sait. NO. 12. — PARSLEY AND BUTTER SAUCE. Take half a pint of butter sauce No. 10, and add half a cup of chopped parsley and the juice of one lemon. Pour hot water on the parsley before chopping. NO. 13. — LEMON SAUCE FOR FISH. To half a pint of butter sauce No. 10, add the juice of a lemon and another lemon sliced; take ont the seeds, and let ail boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish. NO. 14. — SAUCE A I/AVUOKEj FOE FISH. Pound the spawn of a lobster very smooth^ with a small piece of fresh butter, and press it through a sieve into a stewpan ; season it with sait and cayenne ; pour in the white sauce and a large spoonful of lemon juice, and set it over a clear fire to simmer for a minute or two, taking care it does not boil. NO. 15. — SAUCE FROIDE.