The new practical housekeeping

Walnut Catsup. — Procure one hundred walnuts at the time when you can run a pin through them, slightly bruise, and put them into a jar with a handful salt and one quart vinegar; let them stand eight days, stirring every day, then drain the liquor off them, add one-fourth ounce each mace, nutmeg, cloves, ginger, and whole black peppers, small piece horse-radish, twenty Shallots, or onions, and one-fourth pound anchovies, and boil half an hour. It may be strained or not as preferred, and if required a little more vinegar can be added according to taste. Bottle and seal. Almond Sauce. — Blanch and pound sweet almonds and add enough white stock to make it of the consistency of thickened gravy. Pour over boiled mutton-chops. Anchovy Sauce. — Bone four anchovies and pound them in a mortar to a paste with one ounce butter. Melt a half pint butter and when hot stir in the pounded anchovies and cayenne to taste, simmer three or four minutes and if liked add a few drops of lemon juice. A quicker and easier way of making this sauce is to stir one and one-half tablespoons anchovy essence into one-half pint drawn butter, add a little lemon juice and seasoning to taste ; boil one minute and serve. Less of the essence may be used if thought too strong. Serve with baked fish. Apple Sauce. — Pare, core and quarter tart apples, throwing into cold water until all are pared, to preserve their whiteness ; put them in a saucepan with sufficient water to moisten them and boil till soft enough to pulp; beat them, adding a small piece butter, and some like a little sugar and nutmeg. Serve with roast pork, goose, or duck. May be colored, if desired, with beet root, cochineal, or a little spinach juice. To make Brown Apple Sauce, cook the apples in half pint brown gravy and finish as above, leaving out sugar, and seasoning with cayenne instead of nutmeg. Asparagus Sauce. — Break a bundle of green asparagus in the tender part, wash well and put into boiling salt water, to render green ; when tender take out, put into cold water and drain on a cloth until all moisture is absorbed. Put one tablespoon fresh butter in a saucepan with a small bunch parsley and three or four green onions ; lay in the asparagus and fry the whole over a sharp fire five minutes ; add salt, a large lump sugar and four tablespoons white stock and simmer another five minutes ; rub all through a sieve and if not a good color use a little spinach coloring. This sauce should be rather sweet. Bread Sauce, — Put giblets of a fowl with the neck and legs in a saucepan with one onion, twelve whole peppers, one blade mace, salt to taste, and rather more than a pint water ; let simmer one hour, strain the liquor over three-fourths pound bread crumbs, cover and leave one hour where it will keep warm, then beat up with a fork until nice and smooth ; boil three or four minutes, stirring until rather thick, add three tablespoons melted butter or cream, and send to table hot with roast fowl or game. A nice way of serving is to fry coarse crumbs a light brown in tablespoon very hot butter, stir over hot fire two minutes without burning. Cover the breasts of roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.