Celery Sauce.
Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.—Mrs. S. T.
Egg Sauce.
Cut up six hard-boiled eggs, with salt and pepper to taste.
Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme.—Mrs. S. T.
Asparagus Sauce.
Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.—Mrs. S. T.
Oyster Sauce.
Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt.
Pour into a sufficient quantity of drawn butter and serve.—Mrs. S. T.