Cut about six ounces of butter into small hits, and put them into a small sauce-pan. Mix with a wine-glass of water sufficient flour to make a thick batter, pour it on the butter, and hold the sauce-pan over hot coals, shaking it quickly round, till the butter is melted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians and send it to table in a boat. Never pour melted butter over any thing, but always send it to table in a sauce-tureen or boat. WHITE ONION SAUCE. Peel a dozen onions, and throw them into salt and water to keep them white. Then boil them tender. When done, squeeze the water from them, and chop them. Have ready some butter that has been melted rich and smooth with milk or cream instead of water. Put the onions into the melted butter, and boil them up at once. If you wish to have them very mild, put in a turnip with them at the first boiling. Young white onions, if very small, need not be chopped, but may be put whole into the butter. Use this sauce for rabbits, tripe, boiled poultry, or any boiled fresh meat. BROWN ONION SAUCE. Slice some large mild Spanish onions. Cover them with butter, and set them over a slow fire to brown. Then add salt and cayenne pepper to your taste, and some good brown gravy of roast meat, poultry or game, thickened with a bit of butter rolled in flour that has first been browned by holding it in a hot pan or shovel over the fire. Give it a boil, skim it well, and just before you take it off, stir in a half glass of port or claret, and the same quantity of mushroom catchup. Use this sauce for roasted poultry, game, or meat. MUSHROOM SAUCE. Wash a pint of small button mushrooms,—remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter rolled in a large proportion of flour. Stew them till quite tender, now and then taking off the cover of the pan to stir them. The flavour will be heightened by having salted a few the night before in a covered dish, to extract the juice, and then stirring it into the sauce while stewing. This sauce may be served up with poultry, game, or beef-steaks. In gathering mushrooms take only those that are of a dull pearl colour on the outside, and that have the under part tinged with pale pink. Boil an onion with them. If there is a poisonous one among them, the onion will turn black. Then throw away the whole. EGG SAUCE. Boil four eggs a quarter of an hour. Dip them into cold water to prevent their looking blue. Peel off the shell. Chop the yolks of all, and the whites of two, and stir them into melted butter. Serve this sauce with boiled poultry or fish. BREAD SAUCE.