Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S. T._ DRAWN BUTTER. Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water. Cover the pan and set it in a kettle of boiling water, shake it round continually, always moving it the same way. When the butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substitute milk for water.--_Mrs. Dr. S._ _Drawn Butter._ Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls water. Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to simmer, shaking it often.--_Mrs. S. T._ _Drawn Butter._ Rub a piece of butter in a little flour, add two or three tablespoonfuls boiling water. Shake continually over the fire without letting it boil, till it thickens.--_Mrs. P. W._ CRANBERRY SAUCE. Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boil until thick. The color is finer when the sugar is added just before the sauce is done.--_Mrs. S. T._ MUSHROOM SAUCE. Wash and pick one pint young mushrooms, rub them with salt to take off the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one pint cream, lump of butter rubbed in flour. Boil them up and stir till done, then pour it round the chickens. Garnish with lemon.--_Mrs. C. C._ SALAD DRESSINGS. Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pepper to your taste. When well mixed together, add sweet oil in _very_ small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dressing thin. These are the proportions for the yolk of one raw egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proportion to the quantity of dressing needed.--_Mrs. McK._ SALAD DRESSING. Beat two eggs. Add butter size of half an egg. ½ teaspoonful mustard rubbed smooth in a little water. 4 tablespoonfuls vinegar. ½ teacupful boiling water. Set it in a bowl on top of the tea-kettle and stir until as thick as cream.--_Mrs. W. H. M._ DRESSING. To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in: A teaspoonful of salt. 1 teaspoonful of sugar. 1 teaspoonful of mustard. 1 teaspoonful of pepper. A lump of butter size of half an egg, instead of oil. Stir well and pour out. Will keep for weeks. Good for chicken salad.--_Mrs. W._ DRESSING FOR SALAD.