ny
fanciful shape. When quite crisp, dip one side of the sippet into the
beaten white of an egg mixed with a little flour, and place it on the
edge of the dish. Continue in this manner till the border is completed,
arranging the sippets a pale and a dark one alternately.

GENEVESE SAUCE FOR SALMON, TROUT, &c.

427. INGREDIENTS.--1 small carrot, a small faggot of sweet herbs,
including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1
bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry,
1-1/2 pint of white stock, No. 107, thickening of butter and flour, the
juice of half a lemon.

_Mode_.--Cut up the onion and carrot into small rings, and put them into
a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the
butter, and simmer the whole very gently over a slow fire until the
onion is quite tender. Pour in the stock and sherry, and stew slowly for
1 hour, when strain it off into a clean saucepan. Now make a thickening
of butter and flour, put it to the sauce, stir it over the fire until
perfectly smooth and mellow, add the lemon-juice, give one boil, when it
will be ready for table.

_Time_.--Altogether 2 hours.

_Average cost_, 1s. 3d per pint.

_Sufficient_, half this quantity for two slices of salmon.

[Illustration: SAGE.]

SAGE.--This was originally a native of the south of Europe, but
it has long been cultivated in the English garden. There are
several kinds of it, known as the green, the red, the
small-leaved, and the broad-leaved balsamic. In cookery, its
principal use is for stuffings and sauces, for which purpose the
red is the most agreeable, and the green the next. The others
are used for medical purposes.

PICKLED GHERKINS.

428. INGREDIENTS.--Salt and water, 1 oz. of bruised ginger, 1/2 oz. of
whole black pepper, 1/4 oz. of whole allspice, 4 cloves, 2 blades of
mace, a little horseradish. This proportion of pepper, spices, &c., for
1 quart of vinegar.

_Mode_.--Let the gherkins remain in salt and water for 3 or 4 days, when
take them out, wipe perfectly dry, and put them into a stone jar. Boil
sufficient vinegar to cover them, with spices and pepper, &c., in the
above proportion, for 10 minutes; pour it, quite boiling, over the
gherkins, cover the jar with vine-leaves, and put over them a plate,
setting them near the fire, where they must remain all night. Next day
drain off the vinegar, boil it up again, and pour it hot ove