Boil the chestnuts in water for about three minutes; then plunge them
into cold water, and rub off the dark skins. Put them on to cook with
the stock, and boil gently until they will mash readily (it will take
about an hour). Mash as fine as possible. Put the butter and flour in
a sauce-pan and cook until a dark brown. Stir into the sauce, and cook
two minutes. Add the seasoning, and rub all through a sieve. This
sauce is for roast turkey. When, to be served with boiled turkey, use
only a pint and a half of stock; rub the butter and flour together,
and stir into the boiling mixture; rub through the sieve as before;
add half a pint of cream to the sauce; return to the fire, boil up
once, and serve. The chestnuts used are twice as large as the native
fruit All first-class provision dealers and grocers keep them.


Celery Sauce.

Cut the tender parts of a head of celery _very fine._ Pour on
water enough to cover them, and no more. Cover the sauce-pan, and set
where it will simmer one hour. Mix together two table-spoonfuls of
flour and four of butter. When the celery has been boiling one hour,
add to it the butter and flour, one pint of milk or cream, and salt
and pepper. Boil up once, and serve.


Brown Mushroom Sauce.

One forty-cent can of French mushrooms, two cupfuls of stock, two
table-spoonfuls of flour, four of butter, salt, pepper. Melt the
butter. Add the flour, and stir until a very dark brown; then
gradually add the stock. When this boils up, add the liquor from the