ter, 1 tablespoonful of
sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the
ingredients well, and let the sauce soak at least 1 hour before
serving.

MUSTARD SAUCE.

1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine
wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful
of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in
the saucepan, add the mustard, vinegar, sugar, and salt, let all
simmer for a few minutes, and then serve.

OLIVE SAUCE.

Make a white sauce, stone and chop 8 Spanish olives, add them to the
sauce, and let it cook a few minutes before serving.

ONION SAUCE.

1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of
butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt
to taste. Chop the onions up fine, and cook them in the water until
tender, add the milk, butter and seasoning. Smooth the meal with a
little water, thicken the sauce, let it simmer for five minutes, and
serve.

ORANGE FLOWER SAUCE

Make a sweet white sauce, and flavour it with 2 tablespoonfuls of
orangeflower water.

ORANGE FROTH SAUCE.

The juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white
flour (not cornflour), add to the orange juice enough water to make
1/2 pint of liquid; mix this well with the sugar, the eggs previously
beaten, and the flour smoothed with a very little water; put the
mixture over the fire in an enamelled saucepan, and whisk it well
until quite frothy; do not allow the sauce to boil, as it would then
be spoiled. Serve immediately.

ORANGE SAUCE

2 oranges, 4 large lumps of sugar, 1/2 a teaspoonful of cornflour,
some water. Rub the sugar on the rind of one of the oranges until all
the yellow part is taken off; take the juice of both the oranges and
add it to the sugar. Mix smooth the cornflour in 8 tablespoonfuls of
water, add this to the juice when hot, and stir the sauce over the
fire until thickened; serve at once.

PARSLEY SAUCE.

This is made as "Wheatmeal Sauce," but some finely chopped parsley is
added five minutes before serving.

RASPBERRY FROTH SAUCE.

1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1
teaspoonful of white flour. Boil the raspberries in the water for 10
minutes, then strain through a cloth or fine hair sieve; add a little
more water if the juice is not 1/2 pint; allow it to get cold, then
add the eggs, flour, and sugar, and proceed