tand in hot water three minutes,
covered. Lastly put in lemon juice and turn out immediately. Pour it
all over and around the salmon.

SAUCE FOR BOILED COD.

To one gill of boiling water add as much milk; stir into this while
boiling two tablespoonfuls of butter gradually, one tablespoonful of
flour wet up with cold water; as it thickens, the chopped yolk of one
boiled egg, and one raw egg beaten light. Take directly from the fire,
season with pepper, salt, a little chopped parsley and the juice of
one lemon, and set covered in boiling water (but not over fire) five
minutes, stirring occasionally. Pour part of the sauce over fish when
dished; the rest in a boat. Serve mashed potatoes with it.

FISH SAUCE. No. 1.

Make a pint of drawn butter, add one tablespoonful of pepper sauce or
Worcestershire sauce, a little salt and six hard-boiled eggs chopped
fine. Pour over boiled fish and garnish with sliced lemon.

Very nice.

FISH SAUCE. No. 2.

Half a cupful of melted butter, half a cupful of vinegar, two
tablespoonfuls of tomato catsup, salt, and a tablespoonful of made
mustard. Boil ten minutes.

CELERY SAUCE.

Mix two tablespoonfuls of flour with half a teacupful of butter; have
ready a pint of boiling milk; stir the flour and butter into the milk;
take three heads of celery, cut into small bits, and boil for a few
minutes in water, which strain off; put the celery into the melted
butter, and keep it stirred over the fire for five or ten minutes.
This is very nice with boiled fowl or turkey. Another way to make
celery sauce is: Boil a head of celery until quite tender, then put it
through a sieve; put the yolk of an egg in a basin, and beat it well
with the strained juice of a lemon; add the celery and a couple of
spoonfuls of liquor in which the turkey was boiled; salt and pepper to
taste.

CAPER SAUCE.

Chop the capers a very little, unless quite small; make half a pint of
drawn butter, to which add the capers, with a large spoonful of the
juice from the bottle in which they are sold; let it just simmer and
serve in a tureen. Nasturtiums much resemble capers in taste, though
larger, and may be used, and, in fact, are preferred by many. They are
grown on a climbing vine, and are cultivated for their blossom and for
pickling. When used as capers they should be chopped more. If
neither capers nor nasturtiums are at hand, some pickles chopped up
form a very good substitute in the sauce.

[Illustr