GRAVY FOR TURKEY.
Boil the heart and gizzard till very tender; chop fine; take from the dripping pan, in which the turkey was roasted, as much of the liquor as desired; one spoonful of flour mixed with cold water; pour slowly into the hot liquor, stirring constantly; cook three minutes; salt, pepper; then add the chopped heart and gizzard.
GRAVY FOR BOILED OR BAKED FISH.
One-quarter pound of butter; large spoonful of flour thoroughly mixed; one cup of boiling water; salt if needed; take the yolks of two hard boiled eggs; pulverize and add to the above; cook three minutes before the egg is added. If you wish the gravy to be dark scorch the flour.
Two cups of milk; one cup of bread crumbs; one quarter of a good sized onion; one tablespoonful of butter; salt and pepper to taste; let onion and milk come to a boil together; have bread very dry; (dry previously in oven); roll rather fine and sift through flour sieve; put fine crumbs in milk and cook ten minutes; then take out onion and add seasoning and batter; put tablespoonful of batter in small fry pan; when very hot, but not burning, add coarse crumbs and stir constantly until crisp and brown; sprinkle over birds or game of any kind and pour sauce around and serve. — Mrs. Wm. A. Prentiss.
To one tablespoonful of very finely chopped mint, add one of sugar and two of vinegar. — Mrs. Ward.
Two tablespoons green mint chopped fine; one tablespoon white sugar; about one-half cup best cider vinegar; put vinegar and sugar into sauce boat, and stir in the mint; let it stand fifteen minutes before serving. — Mrs. W. R. Kemp.