Let it boil up once, shaking the pan well, and serve.—Mrs. S. T.
Onion Sauce.
Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful pepper sauce.
Add drawn butter and serve.—Mrs. S. T.
Nasturtium Sauce.
This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve.—Mrs. S. T.
Apple Sauce.
Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nutmeg.—Mrs. S. T.
Mint Sauce.
3 tablespoonfuls vinegar.