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