a couple of tea
spoonsful of lemon juice, and a table spoonful of catsup.

52. _Sauce for Lobsters._

Boil a couple of eggs three minutes--mix them with the spawn of the
lobster, and a tea spoonful of water. When rubbed smooth, stir in a tea
spoonful of mixed mustard, half a tea cup of salad oil, or the same
quantity of butter melted, a little salt, pepper, and five table
spoonsful of vinegar.

53. _Chicken Salad._

Boil a chicken that weighs not more than a pound and a half. When very
tender, take it up, cut it in small strips, and make the following
sauce, and turn over it--boil four eggs three minutes--then take them
out of the shells, mash and mix them with a couple of table spoonsful of
olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea
spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and
essence of celery, if you have it--if not, it can be dispensed with.

54. _Sauce for Turtle, or Calf's Head._

To half a pint of hot melted butter, or beef gravy, put the juice and
grated rind of half a lemon, a little sage, basil, or sweet marjoram, a
little cayenne, or black pepper, and salt. Add a wine glass of white
wine just before you take it up.

55. _Apple and Cranberry Sauce._

Pare and quarter the apples--if not tart, stew them in cider--if tart
enough, stew them in water. When stewed soft, put in a small piece of
butter, and sweeten it to the taste, with sugar. Another way, which is
very good, is to boil the apples, without paring them, with a few
quinces and molasses, in new cider, till reduced to half the quantity.
When cool, strain the sauce. This kind of sauce will keep good several
months. It makes very good plain pies, with the addition of a little
cinnamon or cloves. To make cranberry sauce, nothing more is necessary
than to stew the cranberries till soft; then stir in sugar and molasses
to sweeten it. Let the sugar scald in it a few minutes. Strain it if you
like--it is very good without straining.

56. _Pudding Sauce._

Stir to a cream a tea cup of butter, with two of brown sugar, then add a
wine glass of wine, or cider--flavor it with nutmeg, rose-water, or
essence of lemon. If you wish to have it liquid, heat two-thirds of a
pint of water boiling hot, mix two or three tea spoonsful of flour with
a little water, and stir it into the boiling water. As soon as its boils
up well, stir it into the butter and sugar.

57. _Tomato Soy._

Take ripe to