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Tartare Sauce. The yolks of two uncooked eggs, half a cupful of oil, three table-spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one-quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one table-spoonful of chopped capers, one of chopped cucumber pickles. Make the same as mayonnaise dressing. Add the chopped ingredients the last thing. This sauce can be used with fried and broiled meats and fish, and with meats served in jelly. Champagne Sauce. Mix thoroughly a table -spoonful of butter with one of flour. Set the sauce-pan on the fire, and stir constantly until the mixture is dark brown ; then pour into it half a pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich) . Pour in this gravy slowly, and stir slowly and continually. Let boil up once, season well with pepper and salt, and strain. Add half a cupful of champagne, and serve. Port 'Wine Sauce for Game. Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon juice, four cloves, a speck of cayenne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Part of the gravy from the game may be added to it. Currant Jelly Sauce. Three table -spoonfuls of butter, one onion, one bay leaf, one sprig of celery, two table -spoonfuls of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown ; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game. Bread Sauce for Game. Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table- spoonfuls of butter, and salt and pepper. Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift ; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion. Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn. Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish. FORCE-MEAT AND GARNISHES. Force-Meat for Game.