The new practical housekeeping

Add the chopped giblets for Giblet Sauce, Another good bread sauce can be made by placing a sliced onion and six peppercorns in a half pint milk over boiling water until onion is perfectly soft ; strain it over a half pint grated bread crumbs without crust and leave it covered for an hour ; beat it smooth, add pinch of salt and two tablespoons butter rubbed in a little flour ; add enough sweet cream or milk to make it the proper consistency and boil a few minutes. It must be thin enough to pour. Caper Sauce. — To a pint drawn butter sauce add three table» spoons capers, either whole or chopped once or twice; a hard boiled egg chopped fine may be added, or just after taking from fire stir in yolk of an egg beaten with teaspoon water. If to be served with fish flavor with teaspoon each lemon juice and essence of anchovy. Or chop two tablespoons capers and add them to a half pint drawn butter, with piece of lemon, teaspoon Worcestershire sauce and a pinch cayenne ; put on fire and simmer a few minutes; mix a teaspoon flour with a very little cold water and add to sauce. Mutton Caper Sauce is made as follows : Fifteen minutes before the mutton is done melt two tablespoons butter in a saucepan, stir into it one tablespoon flour ; when thoroughly mixed add half a pint of the liquor in which the mutton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes, and just before serving (in order that their color may not be lost by standing) add two heaped tablespoons capers. Never let sauce boil after addiug capers. V Celery Sauce. — Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, cover the sauce pan and set where it will simmer one hour ; mix two tablespoons flour and four of butter ; when the celery has boiled one hour add to it the butter nnd flour, one pint milk or cream, season to taste, boil up once and serve with roast duck, or roast or boiled fowl. Chestnut Sauce. — Take one half pound shelled chestnuts, and put them into boiling water for a few minutes; throw into cold water, take off thin inside skin and put them into a saucepan with half pint white stock and two strips lemon peel, or a teaspoon juice, and let them simmer an hour and a half, or until chestnuts are quite tender. Put the whole through a hair sieve with a wooden spoon, add seasoning of cayenne and a gill of cream : let it just simmer, but not boil, and keep stirring all the time. Serve very hot and quickly. If milk is used instead of cream, two teaspoons butter and one of flour will be required; melt butter, stir in flour, and when smooth add to the mixture. If sauce is not perfectly smooth rub again through a sieve. To make Brown Chestnut Sauce take same proportions, using any soup stock, or the broth from the fowl, if boiled, stirring butter and flour over the fire until browned or addding a teaspoon caramel coloring. Serve either of the above sauces with roast turkey or other roast or boiled fowl. Crab Sauce. — Choose a nice fresh crab, pick all the meat away from the shell, and cut into small square pieces. Make a half pint drawn butter, put in the fish and season with salt, pounded mace and cayenne to taste ; let it gradually warm through and simmer two minutes. It should not boil. Almost equals lobster sauce and served the same.