½ teaspoonful flour. 2 ounces butter. 4 tablespoonfuls vinegar. Yolks of two eggs. Juice of half a lemon. Salt to the taste. Put all the ingredients, except the lemon juice, into a stewpan; set it over the fire and keep constantly stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable.--_Mrs. C._ MAÎTRE D'HÔTE SAUCE. It is nothing more than butter-sauce made thus: Add to one teacup drawn butter, the juice of one-half lemon. 2 teaspoonfuls chopped parsley. A little minced onion and thyme. Cayenne pepper and salt to taste. Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.--_Mrs. S. T._ FISH SAUCE. 3 tablespoonfuls butter. 1 wineglassful vinegar. 2 wineglassfuls tomato or mushroom catsup. Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs. J. D._ ANCHOVY SAUCE. Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter. Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeeze of lemon.--_Mrs. S. T._ HORSERADISH SAUCE. Grate one teacupful horseradish. 1 tablespoonful ground mustard. 1 tablespoonful sugar. 4 tablespoonfuls vinegar, or olive oil if preferred. Pepper and salt. 1 teaspoonful turmeric.--_Mrs. J. H. T._ Celery sauce is good made in the same way, by adding butter instead of oil, and celery instead of horseradish.--_Mrs. P. W._ MUSHROOM SAUCE, FOR FRIED OR BROILED FISH. Get fine-grown fresh gathered mushrooms; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been extracted, strain it, boil well with a little ginger and pepper. Do not season much, as it is the mushroom flavor to be desired. You can add seasoning as required; all necessary to keep it is enough salt and pepper. This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle.--_Mrs. C. C._ PEPPER VINEGAR. Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar. Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead.--_Mrs. S. T._ TOMATO SAUCE. Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together. When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt. Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S. T._ MUSHROOM SAUCE.