Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boil until thick. The color is finer when the sugar is added just before the sauce is done.—Mrs. S. T.
Mushroom Sauce.
Wash and pick one pint young mushrooms, rub them with salt to take off the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one pint cream, lump of butter rubbed in flour.
Boil them up and stir till done, then pour it round the chickens. Garnish with lemon.—Mrs. C. C.
SALAD DRESSINGS.
Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pepper to your taste.
When well mixed together, add sweet oil in very small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dressing thin. These are the proportions for the yolk of one raw egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proportion to the quantity of dressing needed.—Mrs. McK.
Salad Dressing.
Beat two eggs. Add butter size of half an egg.