"Hunger is the best Sauce."

"England" has been slightingly defined by a French gourmand as a country of fifty religions and only one sauce! If this be true of those who have all the resources of the animal kingdom at their disposal, what can be the plight of those from whom these are shut out. This "one sauce" was, I believe, melted butter, or as it is more generally now called

White Sauce,

and it is not every one who can make even that plain sauce as it should be. The thin, watery mixture, or grey "stodgy" mass which is sometimes served with cauliflower or parsnips, even where the other viands are fairly well cooked and served, is certainly enough to condemn "vegetables." Yet, how simple it is if done the right way. In a small saucepan—preferably earthenware or enamel, for it must be spotlessly clean and smooth—melt 1 oz. butter, and into that stir 1 oz. flour. When quite smooth add by degrees a teacupful milk. Stir till it thickens, and allow to cook for a minute or two longer. It must be done over a very gentle heat—the side of the range, or gas stove turned low. If wanted more creamy, use more butter in proportion to the flour. Salt and pepper to taste. To make

Parsley Sauce,

add a spoonful of finely chopped and scalded parsley to this just as it comes a boil; and for

Caper Sauce,

add some finely chopped capers or fresh nasturtium pods in same way.

Tarragon Sauce.

Add 20 to 30 drops Tarragon vinegar to prepared white sauce. Stir well.

Dutch Sauce.

To a creamy white sauce made with 2 ozs. butter to 1 oz. flour, add one, two, or three yolks of eggs according to richness desired. Beat up a little, add a very little cold milk to prevent curdling. Stir into sauce when off the fire. Allow to come just to boiling point again—this should be done in double saucepan or boiler—and add a little lemon juice.

Dutch Sauce (2).

Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and salt. Stir over slow heat till it thickens.

Egg Sauce.

Prepare white sauce as above, and when ready add one or two hard-boiled eggs, very finely minced. The sauce may be made with white stock instead of milk. A pinch cayenne and other seasoning may be added.

Celery Sauce.

Make a sauce with the water or stock in which a head of celery has been boiled. Pulp part of the finest of celery through a sieve and add.

Horse Radish Sauce.

To quantity required of white sauce, add one or two tablespoonfuls finely scraped horse radish, and the juice of a lemon or a little vinegar.

Mustard Sauce.

Add teaspoonful or more made mustard to each 1/4 pint white sauce.

Onion Sauce.

Boil 1/2 lb. or 3/4 lb. Spanish onions in milk and water till tender.
Drain and make sauce with the liquor. Rub the onion through sieve and add.

Brown Sauce.

With brown stock or gravy, make a sauce in same way as white sauce. If browned flour is used the colour will be better. Add also a little Carnos or Marmite.

Hasty Brown Sauce

can also be made by using water, in which a teaspoonful Carnos or 1/2 teaspoonful Marmite to the teacupful has been dissolved, instead of the brown stock. Some mushroom ketchup is a good addition.

Sauce Piquante.

Stew some shallots in butter till quite cooked. Stir in a dessert spoonful flour and allow to brown. Add juice of a lemon and seasoning of cayenne, clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls diluted extract or ketchup and water. Boil gently for 10 to 15 minutes, then strain.

Walnut Gravy.

This excellent sauce will be new to many, and some who, like the immortal "Mrs Todgers," are at their wit's end to provide the amount of gravy demanded, "which a whole animal, not to speak of a j'int, wouldn't do," may be glad to give it a trial. Take 2 ozs. grated walnuts. These should be run through a nut mill. Make 1 oz. butter hot in saucepan, add the walnuts and stir till very brown, but be careful not to burn. Add a tomato peeled and chopped, or a little of the juice from tinned tomatoes, a teaspoonful grated onion, and a very little flour. Mix well over the fire, and add slowly a breakfastcup brown stock or prepared Extract. Simmer gently for about 20 minutes. It may be strained or not, as preferred.

Tomato Sauce.

Peel and chop up 1/2 lb. tomatoes, or take a cupful tomato pulp. In a saucepan melt 1 oz. butter and add a little grated onion and the tomatoes. Simmer till cooked. Stir in a little flour or cornflour, and when that is cooked rub through a sieve. A little ketchup or lemon juice may be added to taste.

Mayonnaise Sauce.

Put the yolk of an egg in a basin and mix in a teaspoonful mustard and 3 or 4 tablespoonfuls salad oil, by a few drops at a time, beating all the while with a fork. Add the juice of a lemon, a little Tarragon vinegar and castor sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little cream at the last.

Mint Sauce.

Melt 1 tablespoonful castor sugar in a gill boiling water. When cold add same quantity vinegar, then 3 or 4 tablespoons freshly pulled mint, chopped small.

Curry Sauce.

Add 2 teaspoonfuls curry powder or paste and a little chutney to 1/2 pint
Brown Sauce or Piquant Sauce.

Bread Sauce.

Put a teacupful fine crumbs in a basin, add a tablespoonful grated onion, and pour over 2 cupfuls white stock or milk and water. Let stand for a little with plate over, then cook gently till quite smooth. Add seasoning of white pepper, ketchup, mace, &c., and if wished very smooth add a yolk of egg or a little cream, and rub through a coarse sieve.

Sweet White Sauce.

To 1/2 pint melted butter add 2 ozs. sugar and a little of any flavouring preferred. A yolk of egg beat up is an improvement.

Cocoanut Sauce.

To above sweet white sauce add when cooking, 2 ozs. cocoanut cream. Stir till dissolved. A little dessicated cocoanut will do, but the cream is much handier and nicer, as one has the rich cocoanut flavour without the tough fibre.

Almond Sauce.

1/4 lb. fresh butter or 3 ozs. almond butter, 2 ozs. sifted sugar, 1 oz. almond meal, or same of almonds blanched and chopped, 2 tablespoons water, 2 teaspoonfuls lemon juice.

Beat butter and sugar to a cream. (It should be quite light and frothy.) Add water and lemon juice by a drop or two at a time while beating. It should look like clotted cream. Sprinkle the almonds over. Excellent with pudding or stewed fruit.

Lemon Sauce.

Make a teaspoonful cornflour smooth in saucepan with a little cold water.
Add a gill of boiling water, juice of a lemon, and 2 ozs. sugar. Let boil
a minute or two. If flavour of rind is liked, grate that in. Add a little
Carmine to colour.

Apple Sauce.

Pare, core and mince 4 to 6 apples. Stew in jar with moist sugar and a few cloves or bit of lemon rind. Remove the latter before sending to table.

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CARNOS THE VEGETARIAN FOOD AND MEAT SUBSTITUTE,

Is the Best Article of its kind upon the market, being an appetising wholesome extract entirely soluble and free from fat. Send 4d. in stamps for 1-oz. Sample and full particulars to

CARNOS CO., Great Grimsby, Lincs.

N.B.—No chemicals used in the manufacture.

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DAINTY COOKING!

Royal Pudding Mould
Pure Earthenware.

Prices—1-, 1/6, 2/-, 2/6

Saucepan Brush
Cleans a saucepan in a few seconds. Price 6d.

Pie Cup
Price 4d. each.

NO CLOTH. NO STRING.

Opened and Closed instantly.

Water kept out; Goodness kept in.

Gourmet Boiler

Cooks Porridge, Meat, Beef Tea, Jellies, Fruit, &c.

No Stirring; No Burning; No Waste. Prices—9d., 1-, 1/3, 1/6, 1/8, 2/-, 2/3, 2/6, and upwards.

Egg Beater

For frothing Eggs and Foaming Cream Prices— 9d., 1/-, 1/6, 2/-

Queen's Pudding Boiler

Prices—9d., 1/-, 1/6, 2/- 2/6, 3/-

Pudding Spoon

Handy to use; does its work well. Price 6d.

Stands inside any Saucepan

Egg Separator
Instantly separates the white from the yolk. Price 3d. each.

Complete List Free on application to
GOURMET & CO., Mount Pleasant, London, W.C.

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THE "ARTOX" FLAVOUR

HAVE YOU HEARD OF IT?

It is that delicious, sweet, nutty flavour which you long for but seldom find. It is only to be found in

"ARTOX"

Wholemeal, which is made from the very finest wheat obtainable, carefully selected and blended, and ground by millstones in the good old fashioned way.

"ARTOX"

contains the whole of the wheat, so treated that the sharp, irritating particles of the bran, so prevalent in the ordinary meal, are rendered harmless and capable of digestion by the weakest stomach.

"ARTOX"

by a patent process is ground to such a marvellous degree of fineness that it can be used for all the purposes for which white flour is used. Therefore make all your Bread, Puddings, Cakes, Pies, and Pastry with "ARTOX." They will be much nicer, besides being more nourishing and satisfying, because "ARTOX" is a perfect natural food.

We have a dainty booklet—"Grains of Common Sense"—we should like to send you, crammed with novel and delicious recipes. It will be sent free on application.

"ARTOX" is sold by all the leading Grocers and Health Food Stores in 3 lb., 7 lb., and 14 lb. sealed linen bags, or 28 lbs. will be sent direct on receipt of P.O. for 4/6.

Send Post Card for Name and Address of Nearest Agent to

APPLEYARDS, Ld., ROTHERHAM.

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