l the time; when like a soft custard, it is done; the bowl, if
thin, must be kept over the fire not more than five minutes, as if
boiled too much it spoils.

=Horseradish Sauce.=--Two teaspoonfuls of made mustard, two of white
sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour
over sufficient grated horseradish to moisten thoroughly.

=Lyonnaise Sauce.=--Brown a small onion minced in a tablespoonful of
butter and the same of flour, add a half-cupful of meat broth, a
teaspoonful of parsley, salt and pepper and cook long enough to season
well.

=Mint Sauce.=--Four dessertspoonfuls of mint, two of sugar, one gill of
vinegar; stir all together; make two or three hours before wanted.

=Mushroom Sauce.=--Mix one tablespoonful each of flour and butter, melt in
a stewpan, add a cupful of rich white stock or cream and stir until it
thickens; put in a half-cupful of freshly boiled or of canned mushrooms,
let all come to a boil again, season with a saltspoonful of salt and a
dash of cayenne pepper; serve hot.

=Mustard Sauce, French.=--Slice an onion in a bowl; cover with good
vinegar. After two days pour off the vinegar; add to it a teaspoonful of
cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and
mustard enough to thicken; mix, set upon the stove and stir until it
boils. When cold it is ready for use.

=Mustard Sauce, German.=--Four tablespoonfuls of ground mustard, one
tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of
cinnamon, one of cloves, one of cayenne pepper, three of melted butter;
mix with one pint of boiling vinegar.

=Onion Sauce.=--Mince an onion; fry it in butter in a stewpan. Pour over
it a gill of vinegar; let it remain on the stove until it is simmered
one-third away. Add a pint of gravy, a bunch of parsley, two or three
cloves, pepper and salt. Thicken with a little flour and butter, strain,
and remove any particles of fat.

=Parsley Sauce.=--Parsley sauce is the usual "cream sauce," to which is
added a tablespoonful of minced parsley and one hard boiled egg finely
chopped.

=Tartare Sauce.=--Tartare sauce is a French salad dressing to which is
added a tablespoonful each of chopped olives, parsley, and capers or
nasturtiums; instead of capers or nasturtiums chopped cucumbers or
gherkins can be used. Set on ice until used.

=Tomato Sauce.=--Boil together for one hour, a pint of tomatoes, one gill
of broth of any kind, one sprig of thyme, thre