=Cranberry Sauce.=—Wash well and put a tea-cup of water to every quart of cranberries. Let them stew about an hour and a half, then take up and sweeten abundantly. Some strain them through a colander, then sweeten largely and then put into moulds. To be eaten with fowls. =Apple Sauce.=—Core and slice the best apples you can get, cook till soft, then add sugar and a little butter. Serve it with fresh pork and veal. =Walnut or Butternut Catsup.=—Gather the nuts when they can be pierced with a pin. Beat them to a soft pulp and let them lie for two weeks in quite salt water, say a small handful of salt to every twenty, and water enough to cover them. Drain off this liquor, and pour on a pint of boiling vinegar and mix with the nuts, and then strain it out. To each quart of this liquor put three table-spoonfuls of pepper, one of ginger, two spoonfuls of powdered cloves, and three spoonfuls of grated nutmeg. Boil an hour, and bottle when cold. See that the spice is equally mixed. Do not use mushroom catsup, as the above is as good and not so dangerous. =Mock Capers.=—Dry the green but full-grown nasturtion seeds for a day in the sun, then put them in jars and pour on spiced vinegar. These are good for fish sauce, in drawn butter. =Salad Dressing.=—Mash fine two boiled potatoes, and add a tea-spoonful of mustard, two of salt, four of sweet-oil, three of sharp vinegar, and the yelks of two well-boiled eggs rubbed fine. Mix first the egg and potatoes, add the mustard and salt, and gradually mix in the oil, stirring vigorously the while. Stir in the vinegar last. Melted butter may be used in place of sweet-oil. The more a salad dressing is stirred, the better it will be. =Turkey or Chicken Salad, also a Lettuce Salad.=—Take one quarter chopped meat (the white meat of the fowl is the best for this purpose) and three quarters chopped celery, well mixed, and pour over it a sauce containing the yelks of two hard-boiled eggs chopped, a tea-spoonful of salt, half a salt-spoonful of black pepper, half a tea-spoonful of mustard, three tea-spoonfuls of sugar, half a tea-cupful of vinegar, and three tea-spoonfuls of sweet-oil or of melted butter. Mix the salt, pepper, sugar, and mustard thoroughly, whip a raw egg and add slowly, stir in the sweet-oil or melted butter, mixing it well and very slowly, and lastly add the vinegar. Garnish with rings of whites of eggs boiled hard. Chopped pickles may be added, and white cabbage in place of the celery.