Put some grated crumbs of stale bread into a sauce-pan, and pour over them some of the liquor in which poultry or fresh meat has been boiled. Add some plums or dried currants that have been picked and washed. Having simmered them till the bread is quite soft, and the currants well plumped, add melted butter or cream. This sauce is for a roast pig. MINT SAUCE. Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merely sufficient vinegar to moisten the mint well, but by no means enough to make the sauce liquid. It is only eaten in the spring with roast lamb. Send it to table in a sauce-tureen. CAPER SAUCE. Take two large table-spoonfuls of capers and a little vinegar. Stir them for some time into half a pint of thick melted butter. This sauce is for boiled mutton. If you happen to have no capers, pickled cucumber chopped fine, or the pickled pods of radish seeds, may be stirred into the butter as a tolerable substitute. PARSLEY SAUCE. Wash a bunch of parsley in cold water. Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Hare ready some melted butter, and stir in the parsley. Allow two small table-spoonfuls of leaves to half a pint of butter. Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled fresh fish.. Also with knuckle of veal, and with calf’s head boiled plain. APPLE SAUCE. Pare, core, and slice some fine apples. Put them into a sauce-pan with just sufficient water to keep them from burning, and some grated lemon-peel. Stew them till quite soft and tender. Then mash them to a paste, and make them very sweet with brown sugar, adding a small piece of butter and some nutmeg. Apple sauce is eaten with roast pork, roast goose and roast ducks. Be careful not to have it thin and watery. CRANBERRY SAUCE. Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brown sugar. When they are thoroughly done, put them into a deep dish, and set them away to get cold. You may strain the pulp through a cullender or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar. Cranberries require more sugar than any other fruit, except plums. Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks. PEACH SAUCE.