Peel, quarter, and core, rich tart apples; put to them a very little water, cover them, and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat.

Three tablespoonfuls of butter
One onion
One bay leaf
One sprig of celery
Two tablespoonfuls of vinegar
Half a cupful of currant jelly
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.

Half a tumbler of currant jelly
Half a tumbler of port wine
Half a tumbler of stock
Half a teaspoonful of salt
Two tablespoonfuls of lemon juice
Four cloves
A speck of cayenne

Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Part of the gravy from the game may be added to it.

After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound granulated sugar and a half pint water; stew together over a moderate but steady fire. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If attention to these particulars be given, the berries will retain their shape to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from fire, turn into a deep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or, for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained; after cooling it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner sauce half a pound is more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a porcelain kettle. Some prefer not to add the sugar till the fruit is almost done, thinking this plan makes it more tender and preserves the color better.

One tablespoonful of butter
One tablespoonful of flour
One teaspoonful of curry powder
One large slice of onion
One large cupful of stock
Salt and pepper to taste

Cut the onion fine, and fry brown in the butter. Add the flour and curry powder. Stir for one minute, add the stock, and season with the salt and pepper. Simmer five minutes; then strain, and serve. This sauce can be served with a broil or saute of meat or fish.

Stir three tablespoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings.

Make a butter sauce, and stir into it one tablespoonful of lemon juice, two of capers, and one of essence of anchovy.

Put the coral and spawn of a boiled lobster into a mortar, with a tablespoonful of butter, pound it to a smooth mass then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water, or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and pepper; stir it until it is smooth, and serve. Some of the meat of the lobster may be chopped fine, and stirred into it.

Take a pint of oysters, and save out a little of their liquor. Put them with their remaining liquor, and some mace and nutmeg, into a covered saucepan, and simmer them on hot coals about ten minutes. Then drain them. Oysters for sauce should be large. Having prepared in a saucepan some drawn butter or melted butter (mixed with oyster liquor instead of water), pour it into a sauce-boat, add the oysters to it, and serve it up with boiled poultry, or with boiled fresh fish. Celery, first boiled and then chopped, is an improvement to oyster sauce.

Mix in a two-quart bowl one even teaspoon ground mustard, one of salt, and one and a half of vinegar; beat in the yolk of a raw egg, then add very gradually half a pint pure olive oil (or melted butter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon-juice. Closely covered it will keep for weeks in a cold place, and is delicious.