urn them, and should there be a few black pieces in
the frying-pan, remove them; now chop up the onions, not too finely, and
put them in a saucepan with a very little stock or water, let them simmer
till they are tender, and then thicken the sauce with a little brown roux,
and flavour with pepper and salt.


ORANGE CREAM SAUCE FOR PUDDINGS.--Take a large ripe orange and rub a dozen
lumps of sugar on the outside of the rind and dissolve these in a small
quantity of butter sauce, and add the juice of the orange, strained. Now
add a little cream, or half a pint of milk that has been boiled separately,
in which case the sauce will want thickening with a little white roux.
Rubbing the sugar on the outside of the rind of the orange gives a very
strong orange flavour indeed--far more than the juice of almost any number
of oranges would produce, so care must be taken not to overdo it. This is
what French cooks call zest of orange.


PARSLEY SAUCE.--Blanch and chop up sufficient parsley to make a brimming
tablespoonful when chopped. Add this to half a pint of butter sauce, with
a little pepper, salt, and lemon juice. It is very important to blanch the
parsley, _i.e._, throw it into a little boiling water before chopping.


PINE-APPLE SAUCE.--Take a pine-apple, peel it, cut it up into little pieces
on a dish, taking care not to lose any of the juice, place it in a saucepan
with a very little water, just sufficient to cover the pine-apple; let it
simmer gently until it is tender, and then add sufficient white sugar to
make the liquid almost a syrup; a teaspoonful of corn-flour, made smooth in
a little cold water, can be added; but the sauce should be of the
consistency of syrup, and the corn-flour does away with the difficulty of
making it too sickly. The juice of half a lemon may be added, and is,
perhaps, an improvement.


PLUM SAUCE.--When made from ripe plums, take, say, a pound, and place them
in a stew-pan with a very little water and a quarter of a pound of sugar.
Take out the sto