(Piquant) may be thus made: Grated horseradish four tablespoonfuls, weak mustard one spoonful, sugar half a spoonful, a little salt, two or three grains of cayenne, and a spoonful or two of vinegar. Mix thoroughly, and serve to cold meat. When wanted for fish, let it be added to melted butter--two parts butter to one of sauce.

One cupful of milk
A teaspoonful of flour
A tablespoonful of butter
Salt and pepper

Put the butter in a small frying-pan, and when hot, but not brown, add the flour. Stir until smooth; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper, and serve. This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and omit the butter.

One peck green tomatoes
Four large onions
Six red peppers
One teacup grated horseradish
One teaspoon cayenne
One teaspoon of black pepper
One teaspoon mustard
Half cup sugar

Slice the tomatoes and sprinkle one teacup salt on, and lay all night; drain well in the morning, then simmer all together till cooked through.

Mix two tablespoons of flour with half a teacup of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.

Mix one tablespoon of white sugar to half a teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

One peck of ripe tomatoes; boiled with two onions, six red peppers, four cloves of garlic, for one hour: then add a half-pint or half-pound salt, three tablespoons black pepper, half-ounce ginger, half-ounce allspice, half-ounce mace, half-ounce cloves; then boil again for one hour longer, and when cold add one pint of vinegar and a quarter-pound of mustard; and if you like it very hot, a tablespoonful of cayenne.

Can be cheaply made either from the fresh fruit or from the canned tomatoes, which are on sale in every grocer's shop. Squeeze as much as you require through a sieve, and then simmer slowly for a little time in a few tablespoonfuls of beef gravy, season with pepper and salt. Excellent for chops and cutlets, or for roasted beef.

One pint milk
One cup bread-crumbs (very fine)
One onion, sliced
A pinch of mace
Pepper and salt to taste
Three tablespoonfuls butter

Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an eggwhip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boiling water and more butter.

This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.

Make the butter sauce, and stir into it four tablespoonfuls of essence of anchovy and one of lemon juice.

Peel some nice white onions, and boil them tender, press the water from them; chop them fine, and put them to a half pint of hot milk; add a bit of butter, and a teaspoonful of salt, and pepper to taste. Serve with boiled veal, or poultry, or mutton.