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.