The national course in home economics

Put the berries, after picking over and washing, into a saucepan just covered with water and stew slowly over a good fire. Stir often, mashing the fruit all you can. When they are mashed, which will take about onehalf hour, take them from the fire and add the sugar (nearly a pound to a quart of berries) stirring it till it has all dissolved. Press all the fruit through a coarse sieve, and put what passes through into a dish or mold. 25 Mrs. Amy Randall. MINT SAUCE. Take the leaves from the mint that grows in the garden. Pick and clean and chop. Put in a deep dish with an ounce of sugar, one-half tumblerful of vinegar and one-half tumblerful of water. Stir slightly and pour into a sauce boat. Keep it on ice before using. For spring lamb. Mrs. Coleman. SALMON SAUCE. Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon. Helen Fleming. TOMATO SAUCE. Cook the tomatoes a few moments, adding salt, cloves and nutmeg. Strain them and add one teaspoonful of butter and a teaspoonful of browned flour with a tablespoonful of sugar. E. }. C. WHITE BECHANEL SAUCE. One quart of good white stock can be placed in a stew-pan with an onion, a few mushrooms, a sprig of thyme, parsley, a blade of mace and a little salt; boil till it has extracted the flavor of the herbs and the stock is reduced to about one-half — then strain. Put one pint of thick or double cream into a clean stew-pan, mix the reduced stock very gradually with it, and stir all the time over a slow fire until it thickens. If the ordinary thin cream be used mix a tablespoonful of arrowroot very smoothly into it and let simmer slowly five minutes before adding it to stock. Laura Higbee. BROWN SAUCE. Brown slowly in a saucepan one-half pound of butter, then mix with \\ six tablespoonfuls of hot vinegar, two tablespoonfuls of parsley, chopped very fine, and pepper and salt. This sauce accompanies eggs, fish and calf s head. Mrs. Celia Oades. GERMAN SAUCE FOR FISH. Mix well together two ounces of butter and a small teaspoonful of flour. Put it into a stew-pan with two tablespoonfuls of water and two tablespoonfuls of vinegar; stir for a minute and add the beaten yolks of two eggs, keeping up the stirring until the mixture thickens. It must not boil, and when ready to serve pour into it one-half the juice of a lemon. Make this sauce in a small glazed crock set in a saucepan of boiling water. Mrs. F. McFhereo TARTAR SAUCE. One cupful of mayonnaise dressing, six sour pickles, one-half bottle of capers, one-half dozen hard-boiled eggs, one medium-sized raw onion, a little green parsley. Chop all together very fine and mix with the mayonnaise dressing. Ivy White. TARTAR SAUCE— No. 2.