SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL—­For the truffle sauce melt three tablespoons of butter, add three tablespoons of flour, and stir until well blended, then pour on gradually while heating constantly one cup milk and one-half cup heavy cream.  Bring to the boiling point and add two chopped truffles, two tablespoons Madeira wine, salt and pepper to taste.

BAKED MILK—­Put fresh milk into a stone jar, cover with white paper and bake in a moderate oven until the milk is thick as cream.  This may be taken by the most delicate stomach.

MINT VINEGAR—­Fill in a wide-mouthed bottle or a quart fruit jar with fresh mint leaves, well washed and bruised a little.  Let the leaves fall in without pressing.  Fill the jar with cider vinegar, put on the rubber, and turn the cover tightly.  Let stand three weeks, uncover, and drain off the vinegar into bottles and keep well corked.

BLACKBERRY VINEGAR—­Mash the berries to a pulp in an earthenware or wooden vessel.  Add good cider vinegar to cover and stand in sun during the day and in the cellar at night, stirring occasionally.  Next morning strain and add the same amount fresh berries.  Crush and pour the whole, the strained juice, and set in the sun again all day and in the cellar at night.  The third day strain to each quart of the juice one pint water and five pounds sugar.  Heat slowly and when at boiling point skim, and after it boils strain and bottle.

HOMEMADE VINEGAR—­For pineapple vinegar, cover the parings and some of the fruit, if you wish, with water.  A stone crock or glass jar is the best receptacle for this purpose.  Add sugar or sirup, according to the condition of the fruit, and set in the sun where it can ferment thoroughly.  Skim frequently to remove all impurities, and when as acid as desired, strain and bottle.  Gooseberry vinegar is made by crushing gooseberries not quite ripe, covering with cold water (three quarts of water to two of fruit) and allowing it to stand for two days.  Press and strain.  Allow a pint of sugar and half a yeast cake to each gallon of the liquid.  Set in the sun, and when the fluid has worked clear, strain and leave in a warm place until as sharp as desired.  A cloth should be tied over the top of the jar to keep out insects and dust.

SAMP AND BEANS—­Soak a quart of the samp and a scant pint pea beans over night in cold water, each in a separate vessel.  In the morning put the samp over to cook in a large pot, covering with fresh boiling water.  Simmer gently about two hours, protecting from scorch, by an asbestos mat and a frequent shaking of the pot.  As the samp commences to swell and the water dries out add more.  After two hours add the beans that have been soaking, together with a pound of streaked salt pork.  Season with salt and pepper and continue the cooking all day, shaking frequently.  Just before serving add butter and more salt if it needs it.