The new practical housekeeping

tablespoons grated horse-radish one dessert-spoon olive-oil (or melted butter or cream), and one of made mustard. To prepare Horseradish for Winter in the fall mix the quantity wantea in the following proportions: A coffee-cup grated horse-radish, two tablespoons white sugar, half teaspoon salt, and a pint and a half cold vinegar. Bottle and seaL Italian Sauce. — One cup brown sauce (roast meat gravy, strained and skimmed), one teaspoon minced onion, two each of minced mushrooms and parslev, juice of one lemon, cayenne and salt to taste. Pour half the juice from the can of mushrooms into the brown sauce, add the other ingredients and simmer together fifteen minutes. Nice with fried trout or other fish. If fresh mushrooms are used they should not stand after chopping or they will turn black. Indian Chetney Sauce, — Chop eight ounces sharp sour apples, pared, cored and cut in small square pieces, and add to them eight ounces each tomatoes, salt, brown sugar and stoned raisins, four ounces each cayenne and powdered ginger, two ounces each garlic and shallots, three quarts vinegar, one quart lemon juice ; mix the whole well together and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation ; strain, but do not squeeze it dry ; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish. Some prefer to cook the apples in the vinegar before adding other ingredients. Leamington Sauce. — Be very particular in choosing the walnuts as soon as they appear in the market ; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice, and to each quart walnut-liquor allow three quarts vinegar, one pint soy, one ounce cayenne, two ounces shallots, three-fourth ounce garlic, and half pint cooking wine. Pound each ingredient separately in a mortar, then mix them well together, and store away for use in small bottles. The corks should be well sealed. This sauce should be made as soon as walnuts are obtainable, from the beginning to the middle of July. The soy spoken of above is a sauce frequently made use of for fish and is manufactured by both the Japanese and Chinese, that of the former being the best. This article is sometimes adulterated but when genuine it is of an agreeable flavor, thick, and of a clear brown color. Lemon Sauce. — Put three-fourths pint cream into a very clean saucepan (a lined one is best), with one lemon-peel, one-half teaspoon whole white pepper, and a sprig of lemon thyme, and let these infuse