The new practical housekeeping

per, a small slice of onion. Let the olives stand in hot water half an nour to extract the salt, then place in cold water five minutes. Put onion and oil in stewpan, ana as soon as the onion begins to color add flour. Stir until smooth, and add stock. Set back where it will simmer. Carefully stone the olives by paring them round in ribbons so that they may recover their shape when stoned. Put them in the sauce, add seasoning, and simmer twenty minutes. Skim carefully and serve. If sauce is liked thin, half the amount of flour given can be used. This sauce is for roast duck and game. Onion Sauce, — Peel nine large or twelve middling-sized white onions, and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain fifteen minutes. Put in saucepan, cover with water and boil until tender, changing the water, if onions are very strong, when they have boiled fifteen minutes. Drain thoroughly, chop and rub through sieve. Make a pint drawn butter, and when it boils put in the onions, season with salt, stir till it simmers and the sauce will be ready to serve. If directions are carefully followed this White Onion Sauce will be delicious. Serve with roast shoulder of mutton or broiled rabbit. To make this sauce \^ry mild and delicate use Spanish onions which may be obtained from first of September to Christmas. Two or three tablespoons cream added just before serving improves it very much. A knife and sieve or small wire strainer should be kept expressly for preparing onions, that their flavor may not be imparted to other dishes. To make Brown Onion Sauce slice and fry the onions in butter, add half pint any gravy, simmer until tender, skim off all fat, season with pepper and salt and put through a sieve, reheat and serve. When a high flavoring is liked add one tablespoon mushroom catsup. Orange Sauce. — Peel half an orange, removing all the pith ; cut into slices, and then in fillets ; put them in a gill of water to boil for two minutes ; drain on a sieve, throwing the water away ; place in the saucepan two spoons of demi-glaze, or ten of broth ; and, when boiling, add the orange and a little sugar ; simmer ten minutes, skim, and serve. .The juice of half an orange is an improvement. This is served with ducklings and water fowl ; cayenne and mustard may be added if liked. Oyster Sauce. — Strain the liquor from a half pint ovsters and add enough milk or water to make one pint ; stir in a half cup butter beaten to a cream with two tablespoons flour. Let this come to a boil, add the oysters and let them boil up once — cooking long hardens them. If wanted really nice the oysters should be bearded. Or add a few drops lemon juice or vinegar, a tablespoon capers, or use a seasoning of cayenne or anchovy sauce. The sauce is richer if cream instead of water is used in making the drawn butter, but in this case do not add the lemon juice or vinegar. Never allow less than six oysters to each person, unless making a large quantity. Serve with fish or boiled poultry. To make Brovm Oyster Sauce use above ingredients, stirring butter and flour together over the fire until a dark brown, and serve with boiled or stewed beefsteak.