as for "Orange Froth
Sauce." This sauce can be made with any kind of fruit juice.

RATAFIA SAUCE.

3 oz. of ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the
ratafias and put them in a stewpan with the milk; let it boil, remove
from the fire, beat up the yolk of egg, and when the milk has cooled a
little stir it in carefully; stir again over the fire until the sauce
has thickened a little, but do not let it boil.

ROSE SAUCE.

Make a sweet white sauce, and flavour with 2 tablespoonfuls of
rosewater.

SAVOURY SAUCE.

1 onion, 3 carrots, 1 oz. butter, a teaspoonful of Allinson fine
wheatmeal, a little nutmeg, pepper and salt to taste. Chop up the
onion and fry it a nice brown; cut up the carrots into small dice,
cook them gently in 1 pint of water with the onion and seasoning until
quite soft; then rub the sauce through a sieve, return it to the
saucepan, heat it up and thicken it with the meal, if necessary.

SORREL SAUCE.

Make a white sauce, and add to it a handful of finely chopped sorrel;
let it simmer a few minutes, and serve.

SPICE SAUCE.

Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice
before serving.

TARTARE SAUCE.

1 lb. of mushrooms, 1 small onion, 1/2 oz. of butter, 1
dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste,
juice of 1/2 a lemon. Cook the mushrooms and onion, chopped fine, in
1/2 pint of water for 15 minutes; adding the butter and seasoning.
Strain the sauce and return it to the saucepan, thicken it with the
meal, add the lemon juice, let it simmer 2 or 3 minutes, and serve.

TOMATO SAUCE (1).

1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a
tablespoonful of Allinson fine wheatmeal, 1/2 oz. of butter, pepper
and salt to taste. If fresh tomatoes are used, slice them and set them
to cook with a breakfastcupful of water. For tinned tomatoes a
teacupful of water is sufficient. Let the tomatoes cook gently for 10
minutes, then rub them well through a strainer. Return the liquid to
the saucepan, add the butter, pepper, and salt, and when it boils
thicken the sauce with the meal, which should he smoothed well with a
little cold water. Let the sauce simmer for a minute, and pour it into
a warm sauce-boat.

TOMATO SAUCE (2).

Cut up fresh or tinned tomatoes, cook with water and finely chopped
onions; when done rub through a sieve, boil up again, thicken with
Allinson fine wheatmeal made into a paste with water. Ad