bout an equal
quantity of butter sauce, making the whole hot in a saucepan.


GOOSEBERRY SAUCE.--Pick and then stew some green gooseberries, just
moistening the stewpan with a little water to prevent them burning. Rub
the whole through a hair sieve in order to avoid having any pips in the
sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too
dark in colour. Colour the sauce a bright green with a little spinach
extract.

N.B.--It is a mistake to add cream to gooseberry sauce, which is distinct
altogether from gooseberry fool. In Germany, vinegar is added to this
sauce and it is served with meat.


HORSE-RADISH SAUCE.--Horse-radish sauce is made, properly speaking, by
mixing grated horse-radish with cream, vinegar, sugar, made mustard, and a
little pepper and salt. A very simple method of making this sauce is to
substitute tinned Swiss milk for the cream and sugar. It is equally nice,
more economical, and possesses this great advantage: a few tins of Swiss
milk can always be kept in the store cupboard, whereas there is
considerable difficulty, especially in all large towns, in obtaining cream
without giving twenty-four hours' notice, and the result even then is not
always satisfactory. Horse-radish sauce is very delicious, and its
thickness should be entirely dependent upon the amount of grated
horse-radish. Sticks of horse-radish vary so very much in size that we
will say, grate sufficient to fill a teacup, throw this into a sauce
tureen, mix a dessertspoonful of Swiss milk with a tablespoonful of vinegar
and about two tablespoonfuls of milk and a teaspoonful of made mustard, add
this to the horse-radish, and, if necessary, sufficient milk to make the
whole of the consistency of bread sauce. As the sauce is very hot, as a
rule it is best not to add any pepper, which can be easily added afterwards
by those who like it.


INDIAN PICKLE SAUCE.--Chop up two or three tablespoonfuls of Indian
pickles, place them in a frying-pan with a quarter of a pint of water, and