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Chestnut Sauce. One pint of shelled chestnuts, one quart of stock, one teaspoonful of lemon juice, one table -spoonful of flour, two of butter, salt, pepper. Boil the chestnuts in water for about three minutes ; then plunge them into cold water, and rub off the dark skins. Put them on to cook with the stock, and boil gently until they will mash readily (it will take about an hour) . Mash as fine as possible. Put the butter and flour in a sauce-pan and cook until a dark brown. Stir into the sauce, and cook two minutes. Add the seasoning, and rub all through a sieve. This sauce is for roast turkey. When to be served with boiled turkey, use only a pint and a half of stock ; rub the butter and flour together, and stir into the boiling mixture ; rub through the sieve as before ; add half a pint of cream to the sauce ; return to the fire, boil up once, and serve. The chestnuts used are twice as large as the native fruit. All first-class provision dealers and grocers keep them. Celery Sauce. Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, and no more. Cover the sauce-pan, and set where it will simmer one hour. Mix together two table-spoonfuls of flour and four of butter. When the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper. Boil up once, and serve. Brown Mushroom Sauce. One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of butter, salt, pepper. Melt the butter. Add the flour, and stir until a very dark brown ; then gradually add the stock. When this boils up, add the liquor from the mushrooms. Season, and sim- mer twenty minutes. Skim off any fat that may rise to the top. Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef. Brown Mushroom Sauce, No. 2. One pint of stock, two cloves, one small slice each of turnip, carrot and onion, three table- spoonfuls of butter, two of flour, half a can of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the vegetables in small pieces, and fry in the butter with the cloves until brown. Add the flour, and stir until dark brown ; then gradually add the stock. Chop the mushrooms, stir into the sauce, and simmer half an hour. Rub through the sieve. Use the same as the other brown mushroom sauce. White Mushroom Sauce. Make a mushroom sauce like the first, using one cupful of white stock and one cupful of cream, and cooking the butter - only until smooth. Do not let it become browned. Beurre Noir. Two table- spoonfuls of butter, one of vinegar, one of chopped parsley, one teaspoonful of lemon juice, half a teaspoonful of salt, one quarter of a teaspoonful of pepper. Put the butter in a frying-pan, and when very hot, add the parsley and then the other ingredients. Boil up once. This sauce is for fried and broiled fish, and it is poured ovei the fish before sending to the table. Maitre d' H6tel Butter. Four table-spoonfuls of butter, one of vinegar, one of lemon juice, half a teaspoonful of salt, one quarter of a teaspoonful of pepper, one teaspoonful of chopped parsley.