ng a sufficient quantity of capers, and adding them to
the melted butter, with a little of the liquor from the capers; where
capers cannot be obtained, pickled nasturtiums make a very good
substitute, or even green pickle minced and put with the butter.

* * * * *

OYSTER CATSUP.

Get fine fresh oysters, wash them in their own liquor, put them in a
marble mortar with salt, pounded mace, and cayenne pepper, in the
proportions of one ounce salt, two drachms mace, and one of cayenne to
each pint of oysters; pound them together, and add a pint of white wine
to each pint; boil it some minutes, and rub it through a sieve; boil it
again, skim it, and when cold, bottle, cork, and seal it. This
composition gives a fine flavour to white sauces, and if a glass of
brandy be added, it will keep good for a considerable time.

* * * * *

CELERY VINEGAR.

Pound two gills of celery seed, put it into a bottle ind fill it with
strong vinegar; shake it every day for a fortnight, then strain it, and
keep it for use. It will impart a pleasant flavour of celery to any
thing with which it is used. A very delicious flavour of thyme may be
obtained, by gathering it when in full perfection; it must be picked
from the stalks, a large handful of it put into a jar, and a quart of
vinegar or brandy poured on it; cover it very close--next day, take all
the thyme out, put in as much more; do this a third time; then strain
it, bottle and seal it securely. This is greatly preferable to the dried
thyme commonly used, during the season when it cannot be obtained in a
fresh state. Mint may be prepared in the same way. The flavour of both
these herbs must be preserved by care in the preparation: if permitted
to stand more than twenty hours in the liquor they are infused in, a
coarse and bitter taste will be extracted, particularly from mint.

* * * * *

VEGETABLES.

TO DRESS SALAD.

To have this delicate dish in perfection, the lettuce, pepper grass,
chervil, cress, &c. should be gathered early in the morning, nicely
picked, washed, and laid in cold water, which will be improved by adding
ice; just before dinner is ready to be served, drain the water from your
salad, cut it into a bowl, giving the proper proportions of each plant;
prepare the following mixture to pour over it: boil two fresh eggs ten
minutes, put them in water to cool, then take the y