sence of anchovy, make
it suitable for fish.

As a substitute for capers, some use chopped pickled gherkins.

ESSENCE OF CELERY.--Soak the seeds in spirits of wine or brandy; or
infuse the root in the same for 24 hours, then take out, squeezing
out all the liquor, and infuse more root in the same liquor to make it
stronger. A few drops will [Transcriber's Note: The original text reads
'flvor'] flavor broth, soup, etc.

CELERY SAUCE.--Wash well the inside leaves of three heads of celery; cut
them into slices quarter inch thick, boil for six minutes, and drain;
take a tablespoonful of flour, two ounces of butter, and a teacupful of
cream; beat well, and when warm, put in the celery and stir well over
the fire about twelve minutes. The sauce is very [Transcriber's Note:
The original text reads 'goood'] good for boiled fowl, etc.

COCOA SAUCE.--Scrape a portion of the kernel of a Cocoa nut, adding
the juice of three lemons, a teaspoonful of the tincture of cayenne
pepper, a teaspoonful of shallot vinegar, and half a cupful of water.
Gently simmer for a few hours.

EGG SAUCE.--Boil two eggs hard, half chop the whites, put in the
yolks, chop them together, but not very fine, put them with 1/4 lb. of
good melted butter.

EGG SAUCE.--Four eggs boiled twelve minutes, then lay them in fresh
water, cold, pull off the shells, chop whites and yolks separately,
mix them lightly, half pint melted butter, made in proportion of
quarter pound of butter, to a large tablespoon flour, four of milk and
hot water, add powdered mace or nutmeg, to be eaten with pork, boiled,
or poultry, use chicken gravy or the water the chicken were boiled in.

HORSERADISH SAUCE.--Perhaps a good receipt for horseradish sauce,
which is so excellent with both hot and cold beef, but which we do not
always see served up with either. Two tablespoonfuls of mustard, the
same of vinegar, three tablespoonfuls of cream or milk and one of
pounded white sugar, well beaten up together with a small quantity of
grated horseradish. This is, of course, to be served up cold.

MINT SAUCE.--Pick, mash and chop fine green spearmint, to two
tablespoons of the minced leaves, put eight of vinegar, adding a
little sugar. Serve cold.

MINT SAUCE.--Wash fresh gathered mint; pick the leaves from the
stalks; mince them very fine, and put them into a sauce-boat with a
teaspoonful of sugar and four tablespoonfuls of vinegar. It may also
be made with dried mint or with mint vinega