Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and stir; throw in one pint young mushrooms, washed, picked, and skinned; add pepper, salt, another small piece of butter. Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._ ONION SAUCE. Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful pepper sauce. Add drawn butter and serve.--_Mrs. S. T._ NASTURTIUM SAUCE. This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve.--_Mrs. S. T._ APPLE SAUCE. Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._ MINT SAUCE. 3 tablespoonfuls vinegar. 2 tablespoonfuls mint. 1 tablespoonful powdered sugar. 1 saltspoonful salt. Mix ten minutes before using.--_Mrs. S. T._ _Sauces especially suitable for Fowls, though they may be used for any kind of Meats._ WHITE SAUCE FOR FOWLS. Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes. Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done.--_Mrs. Dr. S._ SAUCE FOR BOILED POULTRY. One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._ CELERY SAUCE. Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.--_Mrs. S. T._ EGG SAUCE. Cut up six hard-boiled eggs, with salt and pepper to taste. Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme.--_Mrs. S. T._ ASPARAGUS SAUCE. Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._ OYSTER SAUCE. Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt.