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BREAD SAUCE.

One cup of stale bread crumbs, one onion, two ounces of butter, pepper
and salt, a little mace. Cut the onion fine, and boil it in milk till
quite soft; then strain the milk on to the stale bread crumbs, and let
it stand an hour. Put it in a saucepan with the boiled onion, pepper,
salt and mace. Give it a boil, and serve in sauce tureen. This sauce
can also be used for grouse, and is very nice. Roast partridges are
nice served with bread crumbs, fried brown in butter, with cranberry
or currant jelly laid beside them in the platter.

TOMATO SAUCE.

Take a quart can of tomatoes, put it over the fire in a stewpan, put
in one slice of onion and two cloves, a little pepper and salt; boil
about twenty minutes; then remove from the fire and strain it through
a sieve. Now melt in another pan an ounce of butter, and as it melts,
sprinkle in a tablespoonful of flour; stir it until it browns and
froths a little. Mix the tomato pulp with it, and it is ready for the
table.

Excellent for mutton, chops, roast beef, etc.

ONION SAUCE.

Work together until light a heaping tablespoonful of flour and half a
cupful of butter, and gradually add two cups of boiling milk; stir
constantly until it come to a boil; then stir into that four tender
boiled onions that have been chopped fine. Salt and pepper to taste.
Serve with boiled veal, poultry of mutton.

CHILI SAUCE.

Boil together two dozen ripe tomatoes, three small green peppers, or a
half teaspoonful of cayenne pepper, one onion cut fine, half a cup of
sugar. Boil until thick; then add two cups of vinegar; then strain the
whole, set back on the fire and add a tablespoonful of salt, and a
teaspoonful each of ginger, allspice, cloves and cinnamon; boil all
five minutes, remove and seal in glass bottles. This is very nice.

MINT SAUCE.

Take fresh young spearmint leaves stripped from the stems; wash and
drain them, or dry on a cloth. Chop very fine, put in a gravy boat,
and to three tablespoonfuls of mint put two of white sugar; mix and
let it stand a few minutes, then pour over it six tablespoonfuls of
good cider or white-wine vinegar. The sauce should be made some time
before it is to be used, so that the flavor of the mint may be well
extracted. Fine with roast lamb.

SHARP BROWN SAUCE.

Put in a saucepan one tablespoonful of chopped onion, three
tablespoonfuls of good cider vinegar, six tablespoonfuls of water,
three of tomato catsup,