SAUCES AND CATSUPS.

Mrs. R. P. Brown.One-quarter pound of butter; rub with it two teaspoonsful of flour. When well mixed, put in a sauce pan, with one tablespoonful of water and a little salt. Cover it and set the sauce pan in a larger one of boiling water. Shake it constantly till completely melted and beginning to boil. If the pan containing the butter be set on coals, it will oil the butter and spoil it.
A great variety of sauces, which are excellent to eat with fish, poultry or boiled meats, can be made by adding different herbs to melted butter.

Mrs. D. W. S.Mix an ounce of ginger; one of mustard; one of black pepper; three of coriander seed; three of tumeric; quarter of an ounce of cayenne pepper; half an ounce of cardamom; half an ounce of cumin seed and cinnamon. Pound the whole very fine; sift and keep it in a bottle corked tight.

As this sauce is to be used for boiled chicken or turkey, put a good handful of celery tied up in a bunch into the pot with the fowl. When quite soft take it out; chop it fine, and mix with rich drawn butter and some of the water in which it was boiled. Season with pepper and salt, and stew all together.

Miss Perrine.Take one gallon of strained tomatoes; four tablespoonsful of salt; one and a half of allspice; three of mustard; eight pods of red pepper. Grind the articles fine. Simmer slowly in strong vinegar three or four hours, then strain through a hair sieve, and bottle. Enough vinegar should be used to have half a gallon of liquor when the process is over.

Mrs. H. L. Brown.Cut up ripe tomatoes; boil soft and strain; put them on again and boil half down. Then to every three and a half gallons of juice put twelve tablespoonsful of salt; six of pepper; one of allspice; one of mustard; one of mace; one-half of cloves; one of ginger; six small pods of red pepper, chopped fine; boil hard one hour.

Mrs. E. F. S.To one and a half bushels of tomatoes use the following spices: Three papers of cloves; two of allspice; a little cayenne pepper, and plenty of black pepper and salt, and a pint of vinegar to each gallon. Tie up a few onions in a bag and boil with the catsup. Boil half down.

Mrs. Bierce.One-half peck tomatoes, run through a sieve; one teacupful of salt; one of mustard seed; six red peppers; three tablespoonsful of pepper; one-half gallon of vinegar; piece of horseradish; one teacupful of nasturtions; half a cup of celery seed. Do not cook, but seal tight in bottles.

Take one peck of tomatoes; cut them into a porcelain kettle; boil until soft; rub through a sieve; put the pulp back in the kettle, and boil until quite thick. Take one teaspoonful of cayenne pepper; one of white; half a one of cloves; two of mustard; one tablespoonful of salt. Let all boil together, a few minutes, then stir in half a pint of vinegar. When cool, bottle and cork tightly.

Mrs. L. Moore.Three teaspoonsful good mustard; one teaspoonful salt; half teaspoonful pepper; two tablespoonsful brown sugar, rolled; mix with hot vinegar. Better after the first day.

Two tablespoonsful of dry mustard; one teaspoonful of salt; one teaspoonful of brown sugar. Mix to a thick paste, with oil, and then to a proper consistency, with vinegar. Let stand twenty-four hours before using.

Mrs. William Bomberger.Take three dozen large cucumbers; three white onions; grate all to a pulp; drain through a sieve, several hours; add to the pulp, salt, pepper, and good vinegar. Seal up in bottles.

Mrs. E.Take young, tender walnuts; prick them and place in a jar with sufficient water to cover them; add a handful of salt to every twenty-five walnuts. Stir them twice a day for fourteen days; drain off the liquor into a kettle; cover the walnuts with boiling vinegar; crush them to a pulp, and strain through a cullender into the juice. For every quart, take two ounces each of white pepper and ginger, and one each of cloves and grated nutmeg; a pinch of cayenne pepper; a small onion, minced fine, and a teaspoonful of celery seed tied in muslin. Boil all together for one hour. When cold, bottle.

Put the mushrooms in layers, with salt sprinkled over each layer. Let them stand four days. Then mash them fine, and to every quart add two-thirds of a teaspoonful of black pepper, and boil in a stone jar, set in boiling water, two hours. Strain without squeezing; boil the liquor; let it stand to cool and settle. Then bottle and cork tight, and set in a cool place.

Mrs. Admiral Schenck.To ten pounds of plums take five pounds sugar. Boil, mash and strain the fruit; and to every quart of juice add rather more than one-half pint of vinegar; add cinnamon, cloves and nutmegs; boil fifteen minutes and put into bottles.

Mrs. E. Rohrer.To five pounds of berries put two and a half pounds of sugar; boil down as thick as apple butter; add cinnamon and cloves to taste; a pinch of salt; one pint of vinegar; strain through a hair sieve.

Mrs. John Day.Two quarts of currant juice; three pounds of sugar; one pint of vinegar; one tablespoonful each of cinnamon, cloves, pepper, allspice and nutmeg; boil twenty minutes.

Mrs. J. D. Loomis.Ten pints of grapes; two pounds of sugar; one pint of vinegar; one ounce cloves; one ounce cinnamon. Put the vinegar and sugar together; boil fifteen minutes; then squeeze the pulps of the grapes out of the skin and boil a few minutes; then warm the pulps and rub the seeds out in a cullender; put the skins and pulps together and add them to the vinegar and sugar; boil the whole twenty minutes.

Mrs. R. P. Brown.Six good sized onions; twelve green peppers; three dozen ripe tomatoes peeled and chopped; three or four tablespoonsful of fine salt. Stew all together gently several hours, until soft, and begin to thicken; seal hot.

Pound two large spoonsful of celery seed fine; put it in a quart bottle and fill up with sharp vinegar; it must be closely corked. The same steeped in brandy is nice for flavoring soups.

Mrs. J. Morehead.One peck of tomatoes boiled; one teacup of salt; one-half teacup of fine white pepper; one teaspoonful cayenne pepper; four onions chopped fine; one pound sugar. Boil one hour, and just before removing from the fire add a quart of good, sharp vinegar. When cold, add a half cup of celery seed, rolled; two tablespoonsful ground cloves and allspice. Let stand one night; then press through a sieve and bottle closely.

All winter; have a quantity grated while the root is in perfection; put in bottles; fill up with strong vinegar; and keep tightly corked.

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