a teaspoonful of mixed spice. Pare and core
the apples, cut them up, and cook them with the water until quite
mashed up, add sugar and spice. Rub the apples through a sieve,
re-heat, and serve. Can also be served cold.

APRICOT SAUCE.

1/2 lb. of apricot jam, 1/2 a teaspoonful of Allinson cornflour.
Dilute the jam with 1/2 pint of water, boil it up and pass it through
a sieve; boil the sauce up, and thicken it with the cornflour. Serve
hot or cold.

BOILED ONION SAUCE.

This is made as "Wheatmeal Sauce," but plenty of boiled and chopped
onions are mixed in it. This goes well with any plain vegetables.

BROWN GRAVY.

Put a tablespoonful of butter or olive oil into a frying-pan or
saucepan, make it hot, dredge in a tablespoonful of Allinson fine
wheatmeal, brown this, then add boiling water, with pepper and salt to
taste. A little mushroom or walnut ketchup may be added it desired.
Eat with vegetables or savouries.

BROWN SAUCE (1).

1 oz. of Allinson fine wheatmeal, 1 oz. of butter, the juice of 1/2 a
lemon, a blade of mace, pepper and salt to taste. Melt the butter in a
frying-pan over the fire, stir into it the meal, and keep on stirring
until it is a brown colour. Stir in gradually enough boiling water to
make the sauce of the thickness of cream. Add the lemon juice, the
mace, and seasoning, and let the sauce simmer for 20 minutes. Remove
the mace, and pour the sauce over the onions. If the sauce should be
lumpy, strain it through a gravy-strainer.

BROWN SAUCE (2).

2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter, 6
eschalots chopped fine, 3 bay leaves, 1/2 a lemon (peeled) cut in
slices, pepper and salt to taste. Brown the meal with the butter; add
water enough to make the sauce the thickness of cream; add the
eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20
minutes; strain, return the sauce to the saucepan, and boil it up
before serving.

CAPER SAUCE.

Leave out the onions, otherwise make as "Wheatmeal Sauce." Add capers,
and cook 10 minutes after adding them. This goes very well with plain
boiled macaroni, or macaroni batter, or macaroni with turnips, &c.

CHOCOLATE SAUCE.

1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of
cornflour, 1/2 teaspoonful of vanilla essence. Melt the chocolate over
the fire with 1 tablespoonful of water, add the milk, and stir well;
when it boils add the cornflour and vanilla. Boil the sauce up, and
ser