The new practical housekeeping

Parsley Sauce. — Boil two tablespoons parsley slowly in slightly salted water, drain and cut fine, and add it to one-half pint smoothly-made drawn butter, with one-half teaspoon salt and a tablespoon vinegar. Boil up and serve. If sauce is wanted to look green boil the other ingredients together and pour over the scalded and chopped parsley already in the gravy tureen. Stir once or twice and serve with calf's head, boiled fowl, etc. Shrimp Sauce. — Free a pint of shrimps from bits of sea-grass and broken shells, throw them into salted boiling water, and boil them for a few moments, until the shells turn red, then drain them and break off the heads, legs and shells ; the available part is the flesh of the tails. After the shrimp are prepared, put a tablespoon each of butter and flour in a saucepan over the fire and stir them until they are smoothly blended ; then gradually stir in a pint boiling water, season the sauce with two saltspoons salt and a liberal dust of cayenne, put in the shrimp, and serve the sauce with boiled fish. Garnish the dish with a few whole shrimps. Another method of making this sauce is to add to a pint drawn butter sauce a half can shrimps, flavor with two tablespoons essence of anchovies or a teaspoon anchovy paste. At the last moment a few drops lemon juice and a little cayenne may be added. Tartare Sauce, — Yolks two eggs, gill salad oil or melted butter, salt-spoon salt, half a salt-spoon pepper, a tablespoon good cider vinegar, half teaspoon each mustard and sugar, and a tablespoon gherkins. Beat together lightly in a small bowl the vinegar and yolks, add to these, drop by drop, the salad-oil or melted butter, taking care to stir the same way all the time ; when this is done, season the mixture with pepper, salt, and mustard ; add also the gherkins finely chopped (or capers may be substituted), and serve in a gravy boat with boiled salmon or "cold meats. Or, mince two small English pickles, one-fourth of an onion, and a few sprigs of parsley together. Add them to three tablespoons mayonnaise sauce and the juice of half a lemon. Mix and serve (see mayonnaise sauce). A few tarragon leaves will improve the sauce. This is called the perfection of sauces for fried fish. Tomato Sauce, — Stew ten tomatoes with three cloves, and popper and salt, for fifteen minutes (some add a sliced onion and a sprig of parsley), strain through a sieve, put on the stove in a saucepan in which a lump of butter the size of an egg and level tablespoon flour have been well mixed and cooked, stir all until smooth, and if wanted to remove seeds put through a sieve, reheat and serve. Oanned tomatoes may be used as a substitute. Or stew half a dozen tomatoes in a pint stock with a slice of ham cut into dice, a bayleaf, a blade of mace, three drops pepper sauce and three small pickled onions ; stir the whole over a gentle fire until done, then press them through a sieve, add salt, and put the sauce again upon the fire till it is very hot.