BREAD SAUCE.—­Break three-quarters of a pound of stale bread into small pieces, carefully excluding any crusty and outside bits, having previously simmered till quite tender, an onion, well peeled and quartered in a pint of milk.  Put the crumbs into a very clean saucepan, and, if you like the flavor, a small teaspoonful of sliced onion, chopped, or rather minced, as finely as possible.  Pour over the milk, taking away the onion simmered in it, cover it up, and let it stand for an hour to soak.  Then, with a fork, beat it quite smooth, and seasoned with a very little powdered mace, cayenne and salt to taste, adding one ounce of butter; give the whole a boil, stirring all the time, and it is ready to serve.  A small quantity of cream added at the last moment, makes the sauce richer and smoother.  Common white pepper may take the place of cayenne, a few peppercorns may be simmered in the milk, but they should be extracted before sending to table.

BREAD SAUCE.—­Grate some old bread into a basin; pour boiling new milk over it; add an onion with five cloves stuck in it, with pepper and salt to taste.  Cover it and simmer in a slow oven.  When enough, take out the onion and cloves; beat it well, and add a little melted butter.  The addition of cream very much improves this sauce.

CAPER SAUCE.—­Melt some butter, chop the capers fine, boil them with the butter.  An ounce of capers will be sufficient for a moderate size sauce-boat.  Add, if you like, a little chopped parsley, and a little vinegar.  More vinegar, a little cayenne, and essence of anchovy, make it suitable for fish.

As a substitute for capers, some use chopped pickled gherkins.

ESSENCE OF CELERY.—­Soak the seeds in spirits of wine or brandy; or infuse the root in the same for 24 hours, then take out, squeezing out all the liquor, and infuse more root in the same liquor to make it stronger.  A few drops will [Transcriber’s Note:  The original text reads ‘flvor’] flavor broth, soup, etc.

CELERY SAUCE.—­Wash well the inside leaves of three heads of celery; cut them into slices quarter inch thick, boil for six minutes, and drain; take a tablespoonful of flour, two ounces of butter, and a teacupful of cream; beat well, and when warm, put in the celery and stir well over the fire about twelve minutes.  The sauce is very [Transcriber’s Note:  The original text reads ‘goood’] good for boiled fowl, etc.

COCOA SAUCE.—­Scrape a portion of the kernel of a Cocoa nut, adding the juice of three lemons, a teaspoonful of the tincture of cayenne pepper, a teaspoonful of shallot vinegar, and half a cupful of water.  Gently simmer for a few hours.

EGG SAUCE.—­Boil two eggs hard, half chop the whites, put in the yolks, chop them together, but not very fine, put them with 1/4 lb. of good melted butter.

EGG SAUCE.—­Four eggs boiled twelve minutes, then lay them in fresh water, cold, pull off the shells, chop whites and yolks separately, mix them lightly, half pint melted butter, made in proportion of quarter pound of butter, to a large tablespoon flour, four of milk and hot water, add powdered mace or nutmeg, to be eaten with pork, boiled, or poultry, use chicken gravy or the water the chicken were boiled in.