CHILI SAUCE.

Boil together two dozen ripe tomatoes, three small green peppers, or a half teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar.  Boil until thick; then add two cups of vinegar; then strain the whole, set back on the fire and add a tablespoonful of salt, and a teaspoonful each of ginger, allspice, cloves and cinnamon; boil all five minutes, remove and seal in glass bottles.  This is very nice.

MINT SAUCE.

Take fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth.  Chop very fine, put in a gravy boat, and to three tablespoonfuls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it six tablespoonfuls of good cider or white-wine vinegar.  The sauce should be made some time before it is to be used, so that the flavor of the mint may be well extracted.  Fine with roast lamb.

SHARP BROWN SAUCE.

Put in a saucepan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper and salt, half a cup of melted butter, in which stir a tablespoonful of sifted flour; put all together and boil until it thickens.  This is most excellent with boiled meats, fish and poultry.

BECHAMEL SAUCE.

Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten peppercorns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up.  Moisten the whole with a pint of stock or water and a cup of sweet cream.  Set it on the stove and cook slowly for half an hour, watching closely that it does not burn; then strain through a sieve.  Most excellent with roast veal, meats and fish. St. Charles Hotel, New Orleans.

MAITRE D’HOTEL SAUCE.

Make a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered thyme or summer savory, a pinch of cayenne and salt.  Simmer over the fire and stir well.  Excellent with all kinds of fish.

WINE SAUCE FOR GAME.

Half a glass of currant jelly, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves.  Simmer all together a few minutes, adding the wine after it is strained.  A few spoonfuls of the gravy from the game may be added to it.  This sauce is especially nice with venison. Taber House, Denver.