Time_.--1/4 hour. _Average cost_, 7d.

_Sufficient_,--A dessertspoonful will thicken a pint of gravy.

_Note_.--Besides the above, sauces may be thickened with potato flour,
ground rice, baked flour, arrowroot, &c.: the latter will be found far
preferable to the ordinary flour for white sauces. A slice of bread,
toasted and added to gravies, answers the two purposes of thickening and
colouring them.

SPANISH ONIONS--PICKLED.

527. INGREDIENTS.--Onions, vinegar; salt and cayenne to taste.

_Mode_.--Cut the onions in thin slices; put a layer of them in the
bottom of a jar; sprinkle with salt and cayenne; then add another layer
of onions, and season as before. Proceeding in this manner till the jar
is full, pour in sufficient vinegar to cover the whole, and the pickle
will be fit for use in a month.

_Seasonable_.--May be had in England from September to February.

STORE SAUCE, or CHEROKEE.

528. INGREDIENTS.--1/2 oz. of cayenne pepper, 5 cloves of garlic, 2
tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of
vinegar.

_Mode_.--Boil all the ingredients _gently_ for about 1/2 hour; strain
the liquor, and bottle off for use.

_Time_.--1/2 hour.

_Seasonable_.--This sauce can be made at any time.

TOMATO SAUCE--HOT, to serve with Cutlets, Roast Meats, &c.

529. INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt
and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104.

_Mode_.--Cut the tomatoes in two, and squeeze the juice and seeds out;
put them in a stewpan with all the ingredients, and let them simmer
_gently_ until the tomatoes are tender enough to pulp; rub the whole
through a sieve, boil it for a few minutes, and serve. The shalots and
spices may be omitted when their flavour is objected to.

_Time_.--1 hour, or rather more, to simmer the tomatoes.

_Average cost_, for this quantity, 1s.

_In full season_ in September and October.

[Illustration: THE TOMATO.]

TOMATO, OR LOVE-APPLE.--The plant which bears this fruit is a
native of South America, and takes its name from a Portuguese
word. The tomato fruit is about the size of a small potato, and
is chiefly used in soups, sauces, and gravies. It is sometimes
served to table roasted or boiled, and when green, makes a good
ketchup or pickle. In its unripe state, it is esteemed as
excellent sauce for roast goose or pork, and when quite ripe, a
good store sauce may be pre