I give but few, but these are novel to a certain extent. The white butter sauce alone can be varied in many ways, either savoury or sweet. If for sweets, the salt and savouries left out, and sugar and flavouring as desired put to it. Any cook with very little trouble can do this, and it does not require extraordinary skill to vary these sauces according to what is required.

1. White Butter Sauce.

Put into a pan half a pint of milk, with two ounces of butter; let it gradually come to the boil.

Have ready a tablespoon of flour rubbed down in a little cold milk. Add this to the boiling milk, stir, and let it thicken, add salt to taste. This is more delicate than the ordinary melted butter.

2. Onion Sauce.

Boil two large onions, stick two or three cloves into them. When quite soft, pass them through a wire sieve, and add the pulp to a sauce, as No. 1.

3. Parsley and Butter Sauce.

Pick some parsley in neat bunches, wash and clear of grit, dry thoroughly in a cloth, chop very fine, and add about two tablespoons to the sauce No. 1. Let it simmer very gently for a few minutes till the parsley is cooked; stir occasionally, that it does not burn or get lumpy.

4. Egg Sauce.

Boil two eggs for ten minutes, then throw them in cold water; shell and chop fine; add to sauce No. 1. A little Nepaul pepper is an improvement.

5. Sauce Piquant.

Cut up a small onion, chop two beads of garlic, and fry in two ounces of butter with twelve cloves, twelve peppercorns, and three bay-leaves. Add half a pint of milk. Let it slowly come to the boil.

Have ready one tablespoon of flour mixed smooth with a little cold milk, stir into the boiling milk, strain, let it cool a little; now add the yolk of an egg well beaten, a little Nepaul pepper and salt to taste. And lastly, chop up some tarragon and a little chervil that has been soaked in vinegar for a week previously. Add this very carefully, a little at a time, so that the sauce does not curdle. This sauce is a great favourite.

6. Bread Sauce.

Boil a small onion till very tender, pass it through a sieve; add to it half a pint of milk, two tablespoons of bread crumbs passed through a sieve, two ounces of butter, a few peppercorns, and salt to taste.

7. Celery Sauce.

Cut up the white part of a bead of celery very small. Boil in just enough water to get it quite soft. Then add to this two tablespoons of cream, two ounces of butter, and a little flour mixed smooth in some cold milk, just to thicken it, salt to taste. Some like a little grated lemon peel and nutmeg.

8. Oyster Sauce.

Chop up half a dozen oysters and mix them with their liquor with sauce No. 1—a little grated nutmeg and lemon peel added.

9. Shrimp Sauce.

Pick and clean one pint of pink shrimps. Mix them with sauce No. 1.

10. Lemon Sauce.

Sauce No. 1. When a little cool, add the yolk of an egg well beaten, the rind of half a lemon grated, a pinch of Nepaul pepper and nutmeg.

11. Anchovy and Butter Sauce.

Sauce No. 1, with the addition of enough Anchovy sauce to flavour nicely, and a pinch of Nepaul pepper.

12. Jerusalem Artichoke Sauce.

Sauce No. 1, with half a pound of artichokes boiled till tender and passed through a sieve, added to it a good pinch of Nepaul pepper.

13. Brown Onion Sauce.

Chop up an onion very small, also one bead of garlic. Fry these in three ounces of butter, with one tablespoon of flour, till it is quite brown. Add half a pint of water, stir, and boil it up for about ten or fifteen minutes. Strain, and add pepper and salt to taste, and a little mushroom ketchup.

14. Piquant Brown Sauce.

Cut up an onion into rings; chop up two beads of garlic. Fry these in three ounces of butter and a tablespoon of flour till quite brown. Add rather less than half a pint of water, two tablespoons of vinegar, one tablespoon of tarragon vinegar, one tablespoon of chervil, one tablespoon of clove, salt to taste, and a pinch of Nepaul pepper. Strain and serve.

15. Tomato Sauce.

Cut up a small onion into thin rings, chop a bead of garlic, and fry in two ounces of butter a pale yellow. Cut up three good-sized tomatoes, and let it all simmer together till quite soft. Pass it all through a fine wire sieve. Add enough water to make half a pint of sauce. Thicken with a little butter rolled in flour. Salt to taste and a few drops of tarragon vinegar.

16. Mushroom Sauce.

Cut up a very small onion, chop one bead of garlic, and fry in three ounces of butter, to which add a tablespoon of flour. Fry till brown. Add half a pint of water, stir, and let it thicken. Strain. Add salt and Nepaul pepper to taste, and about six good-sized mushrooms that have been peeled and picked and chopped. Let it simmer for about ten minutes very gently, and just before serving add a tablespoon of mushroom ketchup and a squeeze of lemon.

17. Brown Lemon.

Cut up an onion into rings; chop up two beads of garlic. Fry in three ounces of butter, with one tablespoon of flour, a nice brown. Add half a pint of water, let it thicken, and then strain it. Add the grated peel of half a lemon, the juice of a whole one, and salt and Nepaul pepper to taste.

18. Brown Parsley.

Cut up an onion into thin rings, chop two beads of garlic, and fry in three ounces of butter, with a tablespoon of flour, till quite brown. Add half a pint of water, let it thicken, and strain. Then add two tablespoons of finely chopped green parsley, salt and Nepaul pepper to taste.

19. Cocoa-nut Sauce.

Cut up an onion into thin rings, chop two beads of garlic, also two bay-leaves; fry these in three ounces of butter with twelve cloves and a tablespoon of flour; let it get quite brown. Add the milk of a cocoa-nut and enough water to make it half a pint; let it thicken, and strain, then add two tablespoons of scraped cocoa-nuts, salt and Nepaul pepper to taste. This is very good with boiled fish.

20. Beet-root Sauce.

Cut up an onion into rings, chop one bead of garlic, fry in three ounces of butter with one tablespoon of flour. Add somewhat less than half a pint of water, two tablespoons of vinegar, one of tarragon vinegar, one of chervil vinegar, one teaspoon of Chili vinegar, and salt to taste. Strain, and then add to it a small beet-root passed through a wire sieve.

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