The economical cook book

Cut four heads of celery into pieces half an inch long, cover with cold water, stew gently until tender, which will take nearly two hours ; when it is done, the water should be stewed away to a few spoonsful ; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt ; stir it until it thickens and add rich milk until you have it the right consistence; it will take rather more than half a pint. Serve with boiled turkey or chickens. « Mint Sauce. To three tablespoonsful of chopped leaves of brook mint add three heaping tablespoons of soft sugar and a gill and a half of good cider vinegar; stir well together, and serve with roast lamb * Sauce or Dressing for Codfish Cakes. Put in a sauce-pan two teaspoonsful of dry mustard, one of salt, one of sugar, one of flour and one of butter; mic all together and add two tablespoonsful of vinegar and half a small teacap of boifing water; mix thoroughly; let it thicken over the fire, sdiring it all the time ; when thick and very smooth, cool it and set it away for use. It is better made the day before it is wanted. To be eaten with codfish cakes ; also used on cold meat, &c. * Browning for Soups, Gravies, &c., &c. Put on a tin dish half a pound of good brown sugar, set it on a hot stove or range, stir it with a wooden spoon until it is quite black ; then take it from the fire and pour over it neaily a pint of boiling water ; let it stand until dissolved ; bottle it, keep it corked tight and it will keep for months. Use a few spoonsful for browning soups, gravies, ragouts, &c. * Wine Sauce. Melt in a sauce-pan a quarter of a pound of butter, stir in it a heaping tablespoonful of flour; when smooth, add a large coffeecup heaping full of sugar (a light brown sugar makes a richer sauce than white), stir well together, then pour in half a teacup of boiling water, stir all the time on the fire until it boils and is clear; then set it aside in a vessel of boiling water until you are ready to use it. It is much better and clearer to be made an hour before it is wanted, and kept hot by setting the saucepan in a larger one of boiling water ; when ready to serve it, add a teacap of good cooking wine, stir it in well, pour it into a sauce-tureen, grate nutmeg over the top and serve. * Wine Sauce, No. 2. Stir to a cream a quarter of a pound of butter and half a pound of sugar, add the beaten yolks of three eggs, four wineglasses of wine and one of water ; mix weU together, and stir rapidly over a quick fire until it thickens • * A Rich Wine Sauce, No. 3. Warm but do not melt a cup of butter, stir to a cream with three cups of pulverised sugar ; then pour from a filling kettle 8AUCE8. 121 a small teacup of water; stir it over the fire until it thickens; ; add three glasses of wine and serye. This makes a large quantity ; half the recipe is sufficient for five or six persons. * Wine Sauce, No. 4. Stir to a cream a coffeecup full of sifted or pulverised sugar and half a cap of butter; add one egg, beat it well in ; then set all in a pan of boiling water, stirring all the time untU melted; add a tumbler of wine ; pour in a sauce-boat, grate nutmeg over the top and serve. * Egg Sauce for Puddings. Warm a tablespoon heaping full of butter, until it is a little soft, but not melted; stir in this four heaping tablespoons of white sugar untU it is creamed ; beat very light the yolks of two and the whites of three eggs and stir them into the sugar and butter ; bring three wine-glasses of good cooking wine to a boil, pour it boiling hot over the other ingredients, stir all together; when thoroughly mixed, boil over the fire for two or three minutes, stirring all the time, and pour into a sauce-boat * Pudding Sauoe.