Take a quart of dried peaches, (those are richest and best that are dried with the skins on,) and soak them in cold water till they are tender. Then drain them, and put them into a covered pan with a very little water. Set them on coals, and simmer them till they are entirely dissolved. Then mash them with brown sugar, and send them to table cold to eat with roast meat, game or poultry. WINE SAUCE. Have ready some rich thick melted or drawn butter, and the moment you take it from the fire, stir in two large glasses of white wine, two table-spoonfuls of powdered white sugar, and a powdered nutmeg. Serve it up with plum pudding, or any sort of boiled pudding that is made of a batter. COLD SWEET SAUCE. Stir together, as for a pound-cake, equal quantities of fresh butter and powdered white sugar. When quite light and creamy, add some powdered cinnamon or nutmeg, and a few drops of essence of lemon. Send it to table in a small deep plate with a tea-spoon in it. Eat it with batter pudding, bread pudding, Indian pudding, &c. whether baked or boiled. Also with boiled apple pudding or dumplings, and with fritters and pancakes. CREAM SAUCE. Boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar, some pieces of cinnamon, and a dozen bitter almonds or peach kernels slightly broken up, or a dozen fresh peach leaves. As soon as it has boiled up, take it off the fire and strain it. If it is to be eaten with boiled pudding or with dumplings send it to table hot, but let it get quite cold if you intend it as an accompaniment to fruit pies or tarts. OYSTER SAUCE. Take a pint of oysters, and save out a little of their liquid. Put them with their remaining liquor, and some mace and nutmegs, into a covered sauce-pan, and simmer them on hot coals about eight minutes. Then drain them. Having prepared in another sauce-pan some drawn or melted butter, (mixed with oyster liquor instead of water,) pour it into a sauce-boat, add the oysters to it, and serve it up with boiled poultry or with boiled fresh fish. STORE FISH SAUCES. GENERAL REMARKS. Store fish sauces if properly made will keep for many months. They may be brought to table in fish castors, but a customary mode is to send them round in the small black bottles in which they have been originally deposited. They are in great variety, and may be purchased of the grocers that sell oil, pickles, anchovies, &c. In making them at home, the few following receipts may be found useful. The usual way of eating these sauces is to pour a little on your plate, and mix it with the melted butter. They give flavour to fish that would otherwise be insipid, and are in general use at genteel tables. Two table-spoonfuls of any of these sauces may be added to the melted butter a minute before you take it from the fire. But if brought to table in bottles, the company can use it or omit it as they please. SCOTCH SAUCE.