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MINT SAUCE.

Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together.

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ONION SAUCE.

Slice finely, and brown in a little oil, two or three onions; put them in a little beef gravy, and add cayenne pepper, salt, and the juice of a lemon.  This is a nice sauce for steaks.

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OILED BUTTER.

Put some good butter into a cup or jar, and place it before the fire till it becomes an oil, then pour it off, so that all sediment may be avoided.

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TO DRAW GOOD GRAVY.

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Cut some gravy beef into small pieces, put them in a jar, and set it in a saucepan of cold water to boil gently for seven or eight hours, adding, from time to time, more water as the original quantity boils away.  The gravy thus made will be the essence of the meat, and in cases where nutriment is required in the smallest compass, will be of great service.  Soups are stronger when the meat is cut, and gravy drawn before water is added.

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TRUFFLE SAUCE.

Peel and slice as many truffles as required, simmer them gently with a little butter, when they are tender, add to them good white or brown consomme, lemon juice, pepper, salt, nutmeg, and a very little white wine.

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MUSHROOM SAUCE.

Take about a pint of fine young button mushrooms, let them stew gently in a white veal gravy seasoned with salt, pepper, a blade of mace, and if approved, the grated peel of half a lemon, it should be thickened with flour and the yolk of an egg stirred in it, just before serving; English cooks add cream to this sauce.

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SWEET SAUCE.

The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of.

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MELTED BUTTER.

Although this sauce is one of the most simple, it is very rarely that it is well made.  Mix with four ounces of butter, a desert spoonful of flour, when well mixed, add three table spoonsful of water, put it into a clean saucepan kept for the purpose, and stir it carefully one way till it boils; white sauce to throw over vegetables served on toast, is made in the same way, only putting milk and water, instead of water only.

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SAUCE WITHOUT BUTTER FOR BOILED PUDDINGS.

Mix a table-spoonful of flour, with two of water, add a little wine, lemon peel grated, a small bit of clarified suet, of the size of a walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one way, and adding water if too thick, lemon juice, or essence of noyeau, or almonds may be substituted to vary the flavour.