mon-juice to taste, to give
it a flavour.

_Time_.--5 minutes to simmer. _Average cost_ for this quantity, 7d.

This sauce may be flavoured with very finely-shredded shalot.

CUCUMBER SAUCE.

398. INGREDIENTS.--3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls
of brown gravy.

_Mode_.--Peel the cucumbers, quarter them, and take out the seeds; cut
them into small pieces; put them in a cloth, and rub them well, to take
out the water which hangs about them. Put the butter in a saucepan, add
the cucumbers, and shake them over a sharp fire until they are of a good
colour. Then pour over it the gravy, mix this with the cucumbers, and
simmer gently for 10 minutes, when it will be ready to serve.

_Time_.--Altogether, 1/2 hour.

PICKLED CUCUMBERS.

399. INGREDIENTS.--1 oz. of whole pepper, 1 oz. of bruised ginger;
sufficient vinegar to cover the cucumbers.

_Mode_.--Cut the cucumbers in thick slices, sprinkle salt over them, and
let them remain for 24 hours. The next day, drain them well for 6 hours,
put them into a jar, pour boiling vinegar over them, and keep them in a
warm place. In a short time, boil up the vinegar again, add pepper and
ginger in the above proportion, and instantly cover them up. Tie them
down with bladder, and in a few days they will be fit for use.

[Illustration: LONG PEPPER.]

LONG PEPPER.--This is the produce of a different plant from that
which produces the black, it consisting of the half-ripe
flower-heads of what naturalists call _Piper longum_ and
_chaba_. It is the growth, however, of the same countries;
indeed, all the spices are the produce of tropical climates
only. Originally, the most valuable of these were found in the
Spice Islands, or Moluccas, of the Indian Ocean, and were highly
prized by the nations of antiquity. The Romans indulged in them
to a most extravagant degree. The long pepper is less aromatic
than the black, but its oil is more pungent.

CUCUMBER SAUCE, WHITE.

400. INGREDIENTS.--3 or four cucumbers, 1/2 pint of white stock, No.
107, cayenne and salt to taste, the yolks of 3 eggs.

_Mode_.--Cut the cucumbers into small pieces, after peeling them and
taking out the seeds. Put them in a stewpan with the white stock and
seasoning; simmer gently till the cucumbers are tender, which will be in
about 1/4 hour. Then add the yolks of the eggs well beaten; stir them to
the sauce, but do not allow it to boil, and serve very