of lemon boiled in the syrup adds to the flavor. These sauces
are a fine accompaniment to roast pork or roast goose.

CIDER APPLE SAUCE.

Boil four quarts of new cider until it is reduced to two quarts; then
put into it enough pared and quartered apples to fill the kettle; let
the whole stew over a moderate fire four hours; add cinnamon if liked.
This sauce is very fine with almost any kind of meat.

OLD-FASHIONED APPLE SAUCE.

Pare and chop a dozen medium-sized apples, put them in a deep
pudding-dish; sprinkle over them a heaping coffeecupful of sugar and
one of water. Place them in the oven and bake slowly two hours or
more, or until they are a deep red brown; quite as nice as preserves.

CRANBERRY SAUCE.

One quart of cranberries, two cupfuls of sugar and a pint of water.
Wash the cranberries, then put them on the fire with the water, but in
a covered saucepan. Let them simmer until each cranberry bursts open;
then remove the cover of the saucepan, add the sugar and let them all
boil twenty minutes without the cover. The cranberries must never be
stirred from the time they are placed on the fire. This is an
unfailing recipe for a most delicious preparation of cranberries. Very
fine with turkey and game.

APPLE OMELET.

Apple omelet, to be served with broiled sparerib or roast pork, is
very delicate. Take nine large, tart apples, four, eggs, one cup of
sugar, one tablespoonful of butter; add cinnamon or other spices to
suit your taste; stew the apples till they are very soft; mash them so
that there will be no lumps; add the butter and sugar while they are
still warm; but let them cool before putting in the beaten eggs; bake
this till it is brown; you may put it all in a shallow pudding-dish or
in two tin plates to bake. Very good.

FLAVORED VINEGARS.

Almost all the flavorings used for meats and salads may be prepared in
vinegar with little trouble and expense, and will be found useful to
impart an acid to flavors when lemons are not at hand.

Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet
marjoram, etc., may be prepared by putting three ounces of either of
these herbs, when in blossom, into one gallon of sharp vinegar, let
stand ten days, strain off clear, and bottle for use.

Celery and cayenne may be prepared, using three ounces of the seed as
above.

CUCUMBER VINEGAR.

_Ingredients_.--Ten large cucumbers, or twelve smaller ones, one quart
of vinegar, two onions, two