Pepper
Oyster liquor
Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.
Cucumber Sauce I
Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish.
Cucumber Sauce II
Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.
Celery Sauce
3 cups celery, cut in thin slices
2 cups Thin White Sauce