one tablespoonful of flour, one pint of stock, salt, pepper. Cook the
butter and onion until the latter begins to color. Add the flour and
herbs. Stir until brown; add the stock, and simmer twenty minutes.
Strain and skim off all the fat. Add the jelly and stir over the fire
until it is melted. Serve with game.

BROWN SAUCE.

Delicious sauce for meats is made in this way: Slice a large onion and
fry in butter till it is brown; then cover the onion with rich brown
gravy, which is left from roast beef; add mustard, salt and pepper,
and if you choose a tablespoonful of Worcestershire sauce; let this
boil up, and if too thick, thin it with a little stock or gravy, or
even a little hot water with butter. Pour this when done through a
fine sieve. Of course a larger quantity can be prepared at once than
is mentioned here.

MUSHROOM SAUCE.

Wash a pint of small button mushrooms, remove the stems and outside
skins, stew them slowly in veal gravy or milk or cream, adding an
onion, and seasoning with pepper, salt and a little butter rolled in
flour. Their flavor will be heightened by salting a few the night
before, to extract the juice. In dressing mushrooms only those of a
dull pearl color on the outside and the under part tinged with pale
pink should be selected. If there is a poisonous one among them, the
onion in the sauce will turn black. In such a case throw the whole
away. Used for poultry, beef or fish.

APPLE SAUCE.

When you wish to serve apple sauce with meat prepare it in this way:
Cook the apples until they are very tender, then stir them thoroughly
so there will be no lumps at all; add the sugar and a little gelatine
dissolved in warm water, a tablespoonful in a pint of sauce; pour the
sauce into bowls, and when cold it will be stiff like jelly, and can
be turned out on a plate. Cranberry sauce can be treated in the same
way. Many prefer this to plain stewing.

Apples cooked in the following way look very pretty on a tea-table,
and are appreciated by the palate. Select firm, round greenings; pare
neatly and cut in halves; place in a shallow stewpan with sufficient
boiling water to cover them, and a cupful of sugar to every six
apples. Each half should cook on the bottom of the pan, and be removed
from the others so as not to injure its shape. Stew slowly until the
pieces are very tender; remove to a dish carefully; boil the syrup
half an hour longer; pour it over the apples and eat cold. A few
pieces