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Caper sauce.

Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor from the capers; where capers cannot be obtained, pickled nasturtiums make a very good substitute, or even green pickle minced and put with the butter.

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Oyster catsup.

Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne pepper, in the proportions of one ounce salt, two drachms mace, and one of cayenne to each pint of oysters; pound them together, and add a pint of white wine to each pint; boil it some minutes, and rub it through a sieve; boil it again, skim it, and when cold, bottle, cork, and seal it.  This composition gives a fine flavour to white sauces, and if a glass of brandy be added, it will keep good for a considerable time.

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Celery vinegar.

Pound two gills of celery seed, put it into a bottle ind fill it with strong vinegar; shake it every day for a fortnight, then strain it, and keep it for use.  It will impart a pleasant flavour of celery to any thing with which it is used.  A very delicious flavour of thyme may be obtained, by gathering it when in full perfection; it must be picked from the stalks, a large handful of it put into a jar, and a quart of vinegar or brandy poured on it; cover it very close—­next day, take all the thyme out, put in as much more; do this a third time; then strain it, bottle and seal it securely.  This is greatly preferable to the dried thyme commonly used, during the season when it cannot be obtained in a fresh state.  Mint may be prepared in the same way.  The flavour of both these herbs must be preserved by care in the preparation:  if permitted to stand more than twenty hours in the liquor they are infused in, a coarse and bitter taste will be extracted, particularly from mint.

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VEGETABLES.

TO DRESS SALAD.

To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the following mixture to pour over it:  boil two fresh eggs ten minutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add two spoonsful of oil:  when well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; put it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.