The Landmarks club cook book

Pour in a saucepan one bottle of white wine, one pint of vinegar, one quart water, one handful of pepper-corns, four bay leaves, two lumps sugar, a slice or two of carrot, one onion, a root of parsley ; boil up well, turn in an earthen vessel, and it is ready for use. All game should be marinaded at least two days before cooking, and should be turned at least twice a day. Mrs. J. G. Mossin. NASTURTIUM SAUCE. Take about six ounces of butter, cut in small bits in saucepan and one small glass of water mixed with a little flour to make a stiff batter ; pour this over butter, hold saucepan over hot fire, shaking quickly around until the butter is melted ; let it just boil up and then take from the fire ; thicken with nasturtium seeds that have been pickled simply bv standing in cold vinegar. Delicious with boiled mutton. OLIVE SAUCE. Brown two tablespoons of flour, two tablespoons butter, little lemon rind, thin with white wine ; cook quarter of an hour then slice half cup olives. Mrs. J. G. Mossin. OYSTER SAUCE FOR BOILED poultry. Place the saucepan over the fire with a tablespoon of flour, same of butter ; stir together until it bubbles, then gradually mix in the liquor from the oysters and enough broth from the poultry to make a sauce the consistency of cream ; season with salt and pepper, let it boil a moment, then put the saucepan containing the sauce into a pan of hot water; place it on the back of the fire to keep hot until wanted; put in, the oysters, boil once more. Dish the poultry from a little sauce, and the remainder serve in sauce boat. Mrs. J. G. Mossin. PIQUANT SAUCE. Soften two or three red peppers in boiling water less than a minute ; dry them ; put in a mortar with a clove of garlic, pound to a paste, add a little water, turn in a saucepan containing one cupful of boiling oil, season with salt and vinegar. Fish should be cooked with this sauce, then poured over it. Mrs. J. G. Mossin. PORT WINE SAUCE EOR GAME. Pour one gill of port wine in an earthen vessel,, adding half a wine glass melted red currant jelly, a saltspoon salt, a teaspoon lemon juice together with half saltspoon of cayenne, a teacup of thick brown stock or any good gravy; place the vessel on the fire and boil. When done put in a sauce boat and serve. Mrs. J. G. Mossin. PORT WINE SAUCE. Prepare half-pint melted butter sauce and incorporate a wine glass of port wine, sweeten to taste with powdered sugar, boil gently for quarter of an hour, stirring occasionally. Mrs. J. G. Mossin. sauce for venison or game. Melt two ounces of butter in a saucepan, to which add two ounces flour, and put on a slow fire, stirring until colored a nice brown, then mix with the flour and butter a pint of stock, one and one-half ounces of lean raw ham, one carrot, an onion, piece of celery, two cloves, pinch of salt and pepper; stir until beginning to boil, simmer gently for one hour, remove the fat. Use one-half pint of the above sauce and one-eighth pint of currant jelly; heat until jelly is dissolved, and serve. Mrs. E. Wolters. SICILIAN SAUCE. Place in a mortar half a tablespoon coriander seed and four cloves, bruise them well, then place them in a saucepan with half cup of gravy, one cupful essence ham, together with the thinly-shredded peel of half a lemon ; when it is boilmg add meat and pish sauces.