For this sauce boil one point of milk, with one onion cut in pieces. When it has boiled five minutes, take out the onion, and thicken the milk with half a pint of sifted bread-crumbs. Melt a teaspoonful of butter in a frying-pan; put in half a pint of coarser crumbs, stirring them till a light brown. Flavor the sauce with half a teaspoonful of salt, a saltspoonful of pepper, and a grate of nutmeg; and serve with game, helping a spoonful of the sauce, and one of the browned crumbs. The boiled onion may be minced fine and added, and the browned crumbs omitted. CELERY SAUCE. Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonful of salt. Boil till tender, which will require about half an hour. Make a _cream roux_, using half a pint of milk, and adding quarter of a saltspoonful of white pepper. Stir into the celery; boil a moment, and serve. A teaspoonful of celery salt can be used, if celery is out of season, adding it to the full rule for _cream roux_. Cauliflower may be used in the same way as celery, cutting it very fine, and adding a large cupful to the sauce. Use either with boiled meats. MINT SAUCE. Look over and strip off the leaves, and cut them as fine as possible with a sharp knife. Use none of the stalk but the tender tips. To a cupful of chopped mint allow an equal quantity of sugar, and half a cup of good vinegar. It should stand an hour before using. CRANBERRY SAUCE. Wash one quart of cranberries in warm water, and pick them over carefully. Put them in a porcelain-lined kettle, with one pint of cold water and one pint of sugar, and cook without stirring for half an hour, turning then into molds. This is the simplest method. They can be strained through a sieve, and put in bowls, forming a marmalade, which can be cut in slices when cold; or the berries can be crushed with a spoon while boiling, but left unstrained. APPLE SAUCE. Pare, core, and quarter some apples (sour being best), and stew till tender in just enough water to cover them. Rub them through a sieve, allowing a teacupful of sugar to a quart of strained apple, or even less, where intended to eat with roast pork or goose. Where intended for lunch or tea, do not strain, but treat as follows: Make a sirup of one large cupful of sugar and one of water for every dozen good-sized apples. Add half a lemon, cut in very thin slices. Put in the apple; cover closely, and stew till tender, keeping the quarters as whole as possible. The lemon may be omitted. PLAIN PUDDING SAUCE. Make a _white roux_, with a pint of either water or milk; but water will be very good. Add to it a large cup of sugar, a teaspoonful of lemon or any essence liked, and a wine-glass of wine. Vinegar can be substituted. Grate in a little nutmeg, and serve hot. MOLASSES SAUCE.