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Shrimp Sauce. Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. Stir well, and it is ready to serve. Anchovy Sauce. Make the butter sauce, and stir into it four table- spoonfuls of essence of anchovy and one of lemon juice. "Egg Sauce. Six hard-boiled eggs, chopped fine with a silver knife or spoon ; half a cupful of boiling cream or milk, and the butter sauce. Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, and serve. Fine Herbs Sauce. One table-spoonful of chopped onion, two of chopped mushroom, one of chopped parsley, two of butter, salt, pepper, one pint of white sauce, No. 3. Pat the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire. Add the sauce, and boil up once. Caper Sauce. Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy. Mustard Sauce. Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings. Curry Sauce. One table-spoonful of butter, one ^f flour, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the flour and curry pow- der. Stir for one minute,- add the stock, and season with the salt and pepper. Simmer five minutes ; then strain, and serve. This sauce can be served with a broil or saute of meat or fish. Vinaigrette Sauce. One teaspoonful of white pepper, one of salt, half a teaspoonful of mustard, half a cupful of vinegar, one tablespoonful of oil. Mix the salt, pepper and mustard together \ then very slowly add the vinegar, and after mixing well, add the oil. The sauce is to be eaten on cold meats or on fish. Piquant Sauce. Two cupfuls of brown sauce, one of consomme^ (common stock will do), four table -spoonfuls of vinegar, two of chopped onion, two of chopped capers, two of chopped cucumber pickles, one-fourth of a teaspoonful of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion and vinegar in a sauce-pan for three minutes ; then add the sauce, consomme^ sugar, salt and pepper. Boil rapidly for five minutes, stirring all the while. Add the capers and pickles, and boil three minutes longer. Tomato Sauce. One quart of canned tomatoes, two table-spoonfuls of butter, two of flour, eight cloves and a small slice of onion. Cook the tomato, onion and cloves ten minutes. Heat the butter in a small frying-pan, and add the flour. Stir over the fire until smooth and brown, and then stir into the tomatoes. Cook two minutes. Season to taste with salt and pepper, and rub through a strainer fine enough to keep back the seeds. This sauce is nice for fish, meat and macaroni.