Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used. Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar--a handful is enough, and the vinegar or brandy poured over them; take out the herbs next day, and put in fresh. Do this for three days; then strain, cork, and seal.--_Mrs. R._ PEPPER SAUCE. 2 dozen peppers. Twice this quantity of cabbage. 1 root of horseradish, cut up fine. 1 tablespoonful mustard-seed. 1 dessertspoonful cloves. 2 tablespoonfuls sugar. A little mace. Boil the spices and sugar in two quarts of best cider vinegar, and pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._ PEPPER VINEGAR. One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.--_Mrs. Dr. J._ RED PEPPER CATSUP. To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.--_Mrs. G. N._ CAPER SAUCE. Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.--_Mrs. R._ _Caper Sauce._ To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.--_Mrs. S. T._ TARTAN SAUCE. One mustardspoon of mixed mustard, salt and cayenne to the taste, the latter highly. Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar. Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shallot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._ MORCAN'S TARTAN SAUCE. Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together.