OYSTER SAUCE.

Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle.  Skim out the oysters into a warm dish, put into the liquor a teacup of milk or cream, two tablespoonfuls of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred to a paste, boil up and then add the oysters.

Oyster sauce is used for fish, boiled turkey, chickens and boiled white meats of most kinds.

LOBSTER SAUCE.

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 wine-glass 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.

SAUCE FOR SALMON AND OTHER FISH.

One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste.  Add the egg to thickened milk when you have stirred in the butter and liquor; take from the fire, season and let it stand in hot water three minutes, covered.  Lastly put in lemon juice and turn out immediately.  Pour it all over and around the salmon.

SAUCE FOR BOILED COD.

To one gill of boiling water add as much milk; stir into this while boiling two tablespoonfuls of butter gradually, one tablespoonful of flour wet up with cold water; as it thickens, the chopped yolk of one boiled egg, and one raw egg beaten light.  Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of one lemon, and set covered in boiling water (but not over fire) five minutes, stirring occasionally.  Pour part of the sauce over fish when dished; the rest in a boat.  Serve mashed potatoes with it.

FISH SAUCE.  No. 1.

Make a pint of drawn butter, add one tablespoonful of pepper sauce or Worcestershire sauce, a little salt and six hard-boiled eggs chopped fine.  Pour over boiled fish and garnish with sliced lemon.

Very nice.

FISH SAUCE.  No. 2.

Half a cupful of melted butter, half a cupful of vinegar, two tablespoonfuls of tomato catsup, salt, and a tablespoonful of made mustard.  Boil ten minutes.

CELERY SAUCE.