Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

Two tablespoons flour, two tablespoons butter; brown the butter and flour in dripper; add water to make thin for gravy; boil: add one pint oysters, chopped; pepper and salt to taste.

CAPER SAUCE.

Two tablespoons of butter, one tablespoon of flour; mix well; pour on boiling water until it thickens; add one hard boiled egg, chopped fine, and two tablespoons of capers.

Mrs. A. W. Mudge.

MINT SAUCE.

Mix one tablespoon of white sugar to half a teacup of good vinegar; add mint, chopped fine; one-half teaspoon of salt. Serve with roast lamb or mutton.

Mrs. A. W. Mudge.

GRAVY FOR ROAST MEATS.

After taking out the meat, pour off the fat; add water, season, and thicken with flour.