The new practical housekeeping

Economical Gravy, — Put in stewpan the chopped bones and trimmings of cold roast or boiled veal or beef, one and one-half pints water, an onion, quarter teaspoon each chopped lemon peel, and salt and blade mace, pounded ; simmer gently an hour or more, or until liquor is reduced to a pint, then strain through hair sieve. Add thickening of butter and flour, let it just boil up, squeeze in about teaspoon lemon juice, and it is ready to serve, it may be flavored with a little tomato sauce if at hand, or if dark colored gravy is wanted, catsup or any bottled sauce. Or put chopped bone and trimmings from any cold joint in stewpan with quarter teaspoon each salt, whole pepper and whole allspice, small bunch savory herbs and half head celery, cover with boiling water and simmer gently about two hours. Slice and fry an onion in tablespoon butter till a pale brown, and mix gradually with the gravy ; boil fifteen minutes and strain, put back in stewpan, flavor with walnut vinegar, catsup, pickled onion liquor, or any bottled /sauce preferred. Thicken with a little butter and flour mixed smooth on a plate, boil up once, and the gravv will be ready for use. Giblet Gravy. — Boil the giblets — gizzard, heart and liver — ^with the neck, in two quarts water an hour and a half, skinmiingif neces- sary and adding more water if it cooks away too much. Take out giblets, chop fine, return to water in saucepan, first skinmiing out neck, and add tablespoon fiour mixed smooth with a little cold water ; season and after the fowl has been taken up^ add to drippine pan placed on top of stove, adding more water if necessary, and boil five minutes, stirring constantly, scraping the sides of pan to free the rich, savory particles that adhere. More thickemng or seasoning may be needed and some add a little sweet majoram. If too much fat in dripping-pan, skimofi'before adding the giblet sauce. If the giblets are not liked, or are preferred served whole, the gravy is made same, simply omitting giblets and serving them on platter with the fowl. Horse-radish Gravy. — Mix well one tablespoon each butter and flour in saucepan, add pint soup or gravy stock ; let boil till flour is well cooked ; add three or four tablespoons prepared horse-radish, pinch of sugar, a little salt and white pepper if liked. Serve at once. If grated fresh horse-radish is used add a little vinegar to gravy just before serving. Milk, broth from boiled corned beef or water may be used instead of stock. This is one of the best of gravies. Maitre d' hoUl Gravy. — Mix in saucepan two tablespoons Matrie d' hotel Butter and one of flour ; aad pint milk or water, let boil and serve with boiled beef, mutton or fish. Or add only half pint milk and make a thick sauce known as Maitre d^ hotel Sauce. Orange Gravy. — Put a sliced onion in stewpan with half pint stock, a few basil or bay leaves, three or four strips orange or lemon peel and simmer very gently fifteen minutes. Strain, and if not suf* nciently fiavored add juice of a Seville orange or lemon ; season, add thickening of arrowroot or corn starch, boil up once and serve. Nice for all game.