The new Kentucky home cook book

Three table-spoonfuls of grated horse-radish, two tablespoonfuls of sugar, five table-spoonfuls of vinegar. Put all in a tumbler, and fill to the top with cream. This sauce is nice with any fresh meat. Mrs. Robinson, Lexington. MUSHROOM SAUCE. Have perfectly fresh mushrooms, take off the stems, skin them, put them into a sauce-pan, with water to cover well. Cook until tender, drain off the water, being careful not to break them. Add two heaping table-spoonfuls of butter with one tea-spoonful of flour rubbed into it, one pint of sweet cream, a little salt, very little nutmeg, one blade of mace ; boil until it thickens. Serve with boiled or broiled chicken. Mrs. L. C. Dimmitt. The New Kentucky Home Cook Book. JELLY SAUCE. Yelks of two hard-boiled eggs, two tea-spoonfuls of made mustard, one tea-spoonful of butter, two table-spoonfuls of the gravy in which the meat was cooked, two table-spoonfuls of acid jelly, one small cucumber cut fine. A delicious sauce for any kind of meat. PEPPER SAUCE. Fill a pint bottle one-third full of small green or red peppers; if they cannot be got, take larger ones and cut into small pieces. Add one tea-spoonful of salt, two tablespoonfuls of sugar; fill the bottle with the best cider vinegar. Let it stand several days before using. Excellent with soup, fish, or cold meats. ANCHOVY SAUCE. To one-half pint of drawn butter add three table-spoonfuls of essence of anchovy and one table-spoonful of lemon juice. CAPER SAUCE. Make a drawn butter sauce, while hot add three tablespoonfuls of capers, one table-spoonful of lemon juice, one table-spoonful of essence of anchovy. SHRIMP SAUCE. To a drawn butter sauce add half a pint of canned shrimps, cut in pieces not too fine, a very little lemon juice, a little Cayenne pepper. Mix well, and it is ready for use. CATSUPS AND SAUCES. TOMATO CATSUP. Take three gallons of ripe tomatoes, cut out the blemishes, scald and strain through a cloth, not allowing the pulp to press through. To ten pints of juice add two pints of vinegar, three table-spoonfuls of salt, five of sugar, and one pint of chopped onions, in a muslin bag; put it into a preserving-kettle, and boil to one quart, or thick as boiled custard. Just before taking it off the fire, stir in half a tea-spoonful each of ground cloves, mace, allspice, cinnamon, and black pepper, one-fourth of a tea-spoonful of Cayenne pepper, and one tea-spoonful of Lexington mustard. Bottle it while hot, putting a tea-spoonful of salad oil in each bottle, and seal. Mrs. M. H. McConnell. TOMATO CATSUP. Boil one bushel of tomatoes until soft, strain them through a fine sieve ; add one-half gallon of vinegar, half a pint of salt, two ounces of ground cloves, one-fourth of an ounce of allspice, one-fourth of an ounce of Cayenne pepper, three table-spoonfuls of black pepper, and five, heads of garlic peeled and separated; mix well, and boil until reduced to one-half; then bottle without straining. Mrs. J. B. Huston. CUCUMBER CATSUP. Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one tea-spoonful of salt, and one tea-spoonful of ground pepper; drain through a sieve; measure the juice, and add the same quantity of vinegar. It must be closely sealed, as it is hard to keep. Mrs. Julia Chenoweth. (SO) TJie New Kentucky Home Cook Book. 81 MIXED CATSUP.