, using as little liquid
as possible, so as to make the sauce thick.


CINNAMON SAUCE.--The simplest way of making cinnamon sauce is to sweeten
some butter sauce with some white sugar, and then add a few drops of
essence of cinnamon. The sauce can be coloured pink with a little
cochineal. A little wine is an improvement. The sauce can also be made by
breaking up and boiling a stick of cinnamon in some water, and then using
the water to make some butter sauce.


COCOANUT SAUCE.--Grate the white, part of a cocoanut very finely, and boil
it till tender in a very small quantity of water; add about an equal
quantity of white sugar as there was cocoa-nut; mix in either the yolk of
an egg or a tablespoonful of cream. A little lemon juice is an
improvement.


CUCUMBER SAUCE.--Take two or three small cucumbers, peel them, slice them,
and place them in a dish with a little salt, which has the effect of
extracting the water. Now drain the pieces off and strain then in a cloth,
to extract as much moisture as possible. Put then in a frying-pan with a
little butter; fry them very gently, till they begin to turn colour, then
nib them through a wire sieve; moisten the pulp with a little butter sauce;
add a little pepper, salt, and grated nutmeg and vinegar to taste.


CURRANT SAUCE (RED).--Put a couple of tablespoonfuls of red currant jelly
into a small stew-pan, with half a dozen cloves, a small stick of cinnamon,
and the rind of an orange. Moisten with a little water, or still better, a
little claret, strain it off, and add the juice of the orange.


CURRANT SAUCE (BLACK).--Proceed exactly as in the above recipe,
substituting black currant jelly for red.


CURRY SAUCE.--Take six large onions, peel them, cut them up into small
pieces, and fry them in a frying-pan in about two ounces of butter. As
soon as the onions begin to change colour, take a small carrot and cut it
up into little piece; and a sour apple. When the onions, etc., are fried a
nice brown, add about a pint of vegetable st