ve.

CURRANT SAUCE (RED & WHITE).

1/2 pint of both white and red currants, 2 ozs. of sugar, 1 gill of
water, 1/2 a teaspoonful of cornflour. Cook the ingredients for 10
minutes, rub the fruit through a sieve, re-heat it, and thicken the
sauce with the cornflour. Serve hot or cold.

CURRY SAUCE (1).

3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of
curry powder, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine
wheatmeal, salt to taste. Chop up the onions, carrot, and apple, and
stew them in 3/4 pint of water until quite tender, adding the curry
and salt. When quite soft rub the vegetables well through a sieve;
brown the meal in the saucepan in the butter, add the sauce to this,
and let it simmer for a few minutes; add a little more water if
necessary.

CURRY SAUCE (2).

1 onion, 1 even teaspoonful of curry, 1/2 pint of water, 1/2 oz. of
butter, 1 teaspoonful of Allinson fine wheatmeal, a little burnt
sugar. Grate the onion into the water, add curry, butter, and salt,
and let these ingredients cook a few minutes. Thicken the sauce with
the meal, and colour with burnt sugar.

CURRY SAUCE (BROWN).

2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil),
1 teaspoonful of curry powder, 1 English onion chopped fine, 1 good
tablespoonful of vinegar, a pinch of mint and sage, and salt to taste.
Fry the onions in the butter until nearly brown, add the meal, and
brown; add as much water as required to make the sauce the consistency
of cream; add the curry, vinegar, and seasoning. Let the whole simmer
for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it
up, and serve.

EGG CAPER SAUCE.

The same as "Egg Sauce," adding 1 tablespoonful of finely chopped
capers before the egg is stirred in, and which should simmer a few
minutes.

EGG SAUCE.

3/4 pint of half milk and water, 1 egg, 1 teaspoonful of Allinson
cornflour, juice of 1/2 lemon, 1/2 oz. of butter, pepper and salt.
Boil the milk and water, add the butter and seasoning. Thicken the
sauce with the cornflour; beat the egg up with the lemon juice. Let
the sauce go off the boil; add gradually and gently the egg, taking
care not to curdle it. Warm up the sauce again, but do not allow it to
boil.

EGG SAUCE WITH SAFFRON.

1/2 pint of milk and water, 1 egg, 1 teaspoonful of cornflour, a pinch
of saffron, pepper and salt to taste. Boil the milk and water with the
saffron, and see that the latter