The new practical housekeeping

This latter sauce is nice prepared with pint Hollandaise Sauce to which is added the claw of a boiled lobster, cut in small dice, boiled a few moments and served. Currant Sauce. — Half an hour before venison is done pick over an ounce of dried currants, wash them well, put them over the fire in half pint hot water and boil them fifteen minutes ; then add two heaping tablespoons bread crumbs, one of butter, a palatable seas* oning of salt and pepper, and six whole cloves, and boil the sauce gently ; just before serving it add a tablespoon currant jelly beaten with a cup water or stock, or gravy from the game. Serve with venison or other game. Currant Jelly Sauce. — Three tablespoons butter, one onion, one bay leaf, one sprig celery, two tablespoons vinegar, half cup currant jelly, one tablesnoon flour, one pint stock, seasoning. Brown butter and onion, ada flour and herbs, then the stock, and simmer twenty minutes. Strain, skim off the fat, add the jelly and stir over the flre until melted ; serve with game. Curry Sauce, — One tablespoon each butter and flour, one teaspoon curry powder, one large slice of onion, one large cup stock, salt and pepper to taste. Cut the onion fine and brown in the butter, add the flour and curry powder, stir one minute, add the stock and season to taste. Simmer five minutes, strain and serve. Good with a boil or saute of fish or meat. Dravm Butter Sauce, — Rub two tablespoons butter into half a tablespoon flour, beating to a cream,adding,if needed,a little salt ; pour on it half a pint boiling water or milk, stirring it one way rapidly, and talking care not to let it quite boil, as boiling makes it oily and unfit for use. The boiling may be prevented by cooking in the custard kettle as heretofore suggested, or placing the saucepan in a larger one of boiling water, covering and shaking frequently until it reaches the boilingpoint. Now pass through a sieve and stir in a tablespoon butter cut in pieces. If necessary to reheat, return to custard kettle. This makes one pint sauce. If hked acid, a few drops vinegar or lemon juice may be added just before serving. In the thickening of all sauces, let it custard kettle. be remembered that butter and flour should be well cooked together before the sauce is added, to prevent the flour from tasting uncooked. In butter sauces, however, only enough butter should be used to cook the flour, adding the remamder cut in pieces after the sauce is taken from the fire. This preserves its flavor. An excellent PicJcle Sauce is made by adding two tablespoons finely chopped pickled cucumbers to drawn butter sauce prepared as above. Or, make with cream and add boiled cauliflowers cut with vegetable cutter, for Cauliflower Sauce, excellent with boiled fowl. Another good sauce for fowl is the Lemon Sauce, made by adding to the drawn butter sauce the chopped inside of a lemon (without the seeds) and the liver of the fowl chopped fine. A great variety of sauces which are excellent to eat with nsh, poultry or boiled meats can be made with the drawn butter sauce by adding different herbs, such as parsley, mint or sweet marjoram. First throw them into boiling water, cut fine, and they are ready to be added, when serve immediately with two hard-boiled eggs chopped fine. This makes a nice sauce to serve with baked fish.