One cup of stale bread crumbs, 1 onion, 2 ozs. 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.

One pound of uncooked beef, a knuckle of veal, 1/4 lb. of bacon, 1 slice of turnip, 1 slice of parsnip, 2 cloves, 1 large tablespoonful of butter, 1 onion, l/2 carrot, a stalk of celery, 6 peppercorns, 1 blade of mace, a chip of lemon rind, 2 qts. of water, 3 whole allspice, 1 tablespoonful Worcestershire sauce, salt to taste. Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in slices; stir until a nice brown, then add the butter, and, when hot, the beef; cover the kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle; then add the veal and the water, and simmer gently for 2 hours. Now add all the other ingredients and simmer 2 hours longer. When done it should be reduced 1/2. Strain, cool, remove all grease and clarify the same as bouillon. Turn into a square mould. When ice cold cut in small cubes and use as a garnish for cold meats.

Melted butter is the foundation of most of the common sauces. Have a covered saucepan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fresh butter, cut it up, and mix with it about 1 tablespoonful of flour. When it is thoroughly mixed, put it into the saucepan, and add to it 1/2 a teacupful of hot water. Cover the saucepan and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up. If you set it on too hot a fire, it will be oily. If the butter and flour are not well mixed, it will be lumpy. If you put too much water, it will be thin and poor. All these defects are to be carefully avoided. In melting butter for sweets or pudding sauce, you may use milk instead of water.

Ripe fruit is delicious as a garnish for meat. Cut round slices from ripe, firm bananas, fry in butter, and lay a few on top and around a broiled steak as it goes to the table.

One tablespoon of flour and the same of butter rubbed together. Cook with 1/2 cup of stock, 1/2 cup cream and yolk of egg beaten. Season with 1 teaspoon of chopped parsley, pepper and salt.

Add to oysters equal parts of vinegar, lemon, catsup, horseradish. Use pepper and salt, also, and serve in tall glasses with ice.

Stew 10 tomatoes with 3 cloves, salt, pepper, and slice of onion for 15 minutes. Strain, put on stove in saucepan with lump butter size of egg and level tablespoon flour. Stir all until smooth and proper consistency. Canned tomatoes may be used.

Yolks of 4 hard boiled eggs, 4 tablespoons butter, 1 tablespoon flour
1 cup cream. Mix yolks of eggs, butter and flour well, and add to cream. Cook in double boiler till thick. Season to taste