dissolves thoroughly. Add seasoning,
and thicken with the cornflour; beat up the egg, and after having
allowed the sauce to cool a little, add it gradually, taking care not
to curdle the sauce. Heat it up, but do not let it boil. To easily
dissolve the saffron, it should be dried in the oven and then
powdered.

FRENCH SAUCE.

1 oz. of butter, 2 oz. each of carrot, turnip, onion, or eschalots, 1
tablespoonful of vinegar, 1 dessertspoonful of Allinson fine
wheatmeal, pepper and salt to taste, a little thyme. Chop the
vegetables up fine, and fry them in the butter, adding the thyme. When
slightly browned add 3/4 pint of water, into which the meal has been
rubbed smooth. Stir the sauce until it boils, then add the vinegar and
seasoning. Let all simmer for 1/2 an hour, rub the sauce through a
sieve, return it to the saucepan, boil up, and serve.

FRIED ONION SAUCE.

Chop fine an onion, fry, add Allinson fine wheatmeal, and make into a
sauce like brown gravy.

HERB SAUCE.

Make like "Brown Gravy," and add mixed herbs a little before serving.

HORSERADISH SAUCE.

1/2 pint of water, 2 tablespoonfuls of grated horseradish, 1
dessertspoonful of Allinson fine wheatmeal, 1/2 oz. butter, salt to
taste. Boil the water, butter, and horseradish for a few minutes, add
salt, and thicken the sauce with the meal rubbed smooth in a little
cold water; cook for two minutes, and serve.

MAYONNAISE SAUCE.

1/2 pint of oil, the yolk of 1 egg, the juice of a lemon, 1/2
teaspoonful each of mustard, pepper, and salt. Place the yolks in a
basin, which should be quite cold; work them smooth with a wooden
spoon, add the salt, pepper, and mustard, and mix all well. Stir in
the oil very gradually, drop by drop; when the sauce begins to thicken
stir in a little of the lemon juice, continue with the oil, and so on
alternately until the sauce is finished. Be sure to make it in a cool
place, also to stir one way only. It you follow directions the sauce
may curdle; should this ever happen, do not waste the curdled sauce,
but start afresh with a fresh yolk of egg, stirring in a little fresh
oil first, and then adding the curdled mixture.

MILK FROTH SAUCE.

1/2 pint of milk, 2 eggs, sugar to taste, some essence of vanilla or
any other flavouring, 1 teaspoonful of Allinson fine wheatmeal. Mix
the milk, eggs, flour, and flavouring, and proceed as in "Orange Froth
Sauce."

MINT SAUCE.

1 teacupful of vinegar, 1 teacupful of wa