arden or
lives near Covent Garden Market.


DUTCH SAUCE (GREEN).--Proceed exactly as above and colour the sauce a
bright green with a little spinach extract (vegetable colouring, sold in
bottles by all grocers).


EGG SAUCE.--Take half a dozen eggs, put them in a saucepan with sufficient
cold water to cover them. Put them on the fire and let them boil for ten
minutes after the water boils. Take them out and put them into cold water
and let them stand for ten minutes, when the shells can be removed; then
cut up the six hard-boiled eggs into little pieces, add sufficient butter
sauce to moisten them, make the whole hot, and serve.

N.B.--Inexperienced cooks often think that hard-boiled eggs are bad when
they are not, owing to their often having a tinge of green colour round the
outside of the yolk and to their emitting a peculiar smell when the shells
are first removed while hot All eggs contain a small quantity of
sulphuretted hydrogen.


FENNEL SAUCE.--Blanch and chop up sufficient fennel to colour half a pint
of butter sauce a bright green, add a little pepper, salt, and lemon juice,
and serve.


GERMAN SWEET SAUCE.--Take a quarter of a pound of dried cherries, a small
saltspoonful of powdered cinnamon, and a few strips of lemon peel, and put
them in a small saucepan with about a quarter of a pint of water, or still
better, claret, if wine is allowed, and let them simmer on the fire gently
for about half an hour; then rub the cherries through a wire sieve with the
liquor--(of course, the lemon peel and cloves will not rub through)--and
add this to a quarter of a pound of stewed prunes. This is a very popular
sauce abroad.


GINGER SAUCE.--The simplest way of making ginger sauce is to sweeten half a
pint of butter sauce and then add a few drops of essence of ginger. A
richer ginger sauce can be made by taking two or three tablespoonfuls of
preserved ginger and two or three tablespoonfuls of the syrup in which they
are preserved, rubbing this through a wire sieve, adding a