e whole cloves, three
pepper corns, and half an ounce of sliced onions; rub through a sieve
with a wooden spoon, and set the sauce to keep hot; mix together over
the fire one ounce of butter and half an ounce of flour, and when smooth
add to the tomato sauce.

=Vinaigrette Sauce.=--A vinaigrette sauce is a brown sauce flavored with
vinegar just before serving; it must be cider vinegar, or one of the
fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a
teaspoonful of mustard into a tablespoonful of olive oil, to which add a
teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very
slowly a half-cup of vinegar stirring vigorously.

=White Sauce.=--Put one tablespoon each of flour and butter in a saucepan
and stir together until they bubble; then gradually stir in a pint of
boiling water or white stock; season with salt and pepper and let boil a
moment longer. To vary it, the beaten whites of two eggs may be stirred
in just before serving.

SCORZONERA.

The roots are eaten boiled like those of salsify--or like the Jerusalem
artichoke. The recipes of either are applicable to scorzonera. The
leaves of scorzonera are used in salad with a plain or French dressing.

SHALLOTS.

The bulbs are more delicate than onions, and are used to flavor soups,
salads, dressings and sauces. The leaves when young help in forming
salads.

SORREL AND SWISS CHARD.

Sorrel and Swiss chard are often used together as the chard modifies the
acidity of the sorrel. They make acceptable greens when used together
and are treated like spinach.

SORREL SOUP.

Pick off the stems and wash the leaves of a quart of sorrel, boil in
salted water, drain and chop fine, mix butter and flour in a saucepan
and when the butter is melted turn in the sorrel and let cook for a
couple of minutes. Add three pints of beef or veal stock well seasoned
and stir until it boils. Just before serving beat up two eggs and turn
over them the boiling soup, which will cook them sufficiently. A sliced
onion, or a few blades of chives boiled with the sorrel is a welcome
flavor occasionally, also the stock may be half meat stock and half
cream or milk.

SORREL AND SPINACH SOUP.

To one quart of sorrel add a handful of spinach and a few lettuce
leaves. Put them in a frying pan with a large piece of butter and cook
until done. Add two quarts of boiling water, season with salt and pepper
and just before serving add two eggs well bea