WARTON.

Claret or Port wine and mushroom ketchup, a pint of each; half a pint of
walnut or other pickle liquor; pounded anchovies, four ounces; fresh
lemon-peel, pared very thin, an ounce; peeled and sliced eschalots, the
same; scraped horseradish, ditto; allspice and black pepper, powdered,
half an ounce each; cayenne, one drachm, or curry powder, three drachms;
celery seed, bruised, one drachm; all avoirdupois weight. Put these into
a wide-mouthed bottle, stop it close, shake it every day for a
fortnight, and strain it (when some think it improved by the addition of
a quarter of a pint of soy or thick browning), and you will have "a
delicious double relish." Dr. Kitchener says, this composition is one of
the chefs d'oeuvres of many experiments he has made, for the purpose
of enabling good housewives to prepare their own sauces; it is equally
agreeable with fish, game, poultry, or ragouts, &c.; and as a fair lady
may make it herself, its relish will be not a little augmented, that all
the ingredients are good and wholesome.

_Obs._ Under an infinity of circumstances, a cook may be in want of the
substances necessary to make sauce; the above composition of the several
articles from which the various gravies derive their flavor, will be
found a very admirable extemporaneous substitute. By mixing a large
tablespoonful with a quarter of a pint of thickened melted butter, or
broth, five minutes will finish a boat of very relishing sauce, nearly
equal to drawn gravy, and as likely to put your lingual nerves into good
humor as anything I know.

MINT SAUCE.

"Live bullion," says merciless Bob, "which I think
Would, if coined with a little _mint sauce_, be delicious."
MOORE.

Wash half a handful of nice, young, fresh-gathered green mint (to this
add one-third the quantity of parsley), pick the leaves from the stalks,
mince them very fine, and put them into a sauce-boat, with a teaspoonful
of moist sugar and four tablespoonfuls of vinegar.

CRANBERRY SAUCE.

Our fathers most admired their _sauces sweet_,
And often asked for sugar _with their meat_.
KING.

Wash a quart of ripe cranberries, and put them into a pan with just
about a teacup of water; stew them slowly and stir them frequently,
particularly after they begin to burst. They require a great deal of
stewing, and should be like marmalade when done. When they are broken
and the juice come