pepper and salt, add a small piece of butter, and a little spinach extract
(vegetable colouring sold in bottles) in order to give it a good colour.


BREAD SAUCE.--Take some dry crumb of bread, and rub through a wire sieve.
The simplest plan is to turn the wire sieve upside down on a large sheet of
paper. The bread must be stale, and stale pieces can be put by for this
purpose. Next take, say, a pint of milk, and let it boil; then throw in
the bread-crumbs and let them _boil_ in the milk. This is the secret of
good bread sauce. Add a dozen peppercorns, and place a whole onion in the
saucepan containing the bread and milk, and place the saucepan beside the
fire in order to allow the bread-crumbs to swell. It will be found that
though at starting the bread sauce was quite thin and milky, yet after a
time it becomes thick. Take out the onion, add a little piece of butter,
stir it up, and serve. A little cream is a great improvement, but is not
absolutely necessary. This sauce, though very simple, requires care: Many
persons will probably recollect having met with bread sauce which in
appearance resembled a poultice too much to be agreeable either to the
palate or the eye.


BUTTER SAUCE.--This is the most important of all the sauces with which we
have to deal. The great mistake made by the vast majority of women cooks
is that they will use milk. They thicken a pint of milk with a little
butter and flour, and then call it melted butter, and, as a rule, send to
table enough for twenty persons when only two or three are dining. As
butter sauce will be served with the majority of vegetables, we would call
the attention of vegetarians to the fact that, as a rule, ordinary
cookery-books take for granted that vegetables will be served with the
meat. When therefore vegetables are served separately, and are intended to
be eaten with bread as a course by themselves, some alteration must be made
in the method of serving them. Again, vegetarians should bear in mind
that, except in cases where po