nes and crack them. Throw the kernels into boiling water
so that you can rub off the skin, and add them to the sauce after you have
rubbed the stewed plums through a wire sieve.

To make plum sauce from dried French plums proceed exactly as in making
Prune Sauce. (_See_ PRUNE SAUCE.)


POIVRADE SAUCE.--Take an onion, a very small head of celery, and a carrot,
and cut them into little pieces, and put them into a frying-pan with a
little butter, a saltspoonful of thyme, one or two dried bay-leaves, and
about a quarter of a grated nutmeg and two or three sprigs of parsley. Fry
these till they turn a light-brown colour, then add a little stock or
water, and two tablespoonfuls of vinegar. Let this boil in the frying-pan
for about half an hour, till the liquid is reduced in quantity. Thicken it
with a little brown roux, and rub it through a wire sieve, make it hot, and
serve. If wine is allowed, the addition of a little sherry is a great
improvement to this sauce.


PRUNE SAUCE.--Take a quarter of a pound of prunes, put them in a stew-pan
with just sufficient water to cover them, and let them stew. Put in one or
two strips of lemon-peel to stew with them, add a teaspoonful of brown
sugar, about sufficient powdered cinnamon to cover a shilling, and the
juice of half a lemon. When the prunes are quite tender take out the strip
of lemon-peel and stones, rub the whole through a wire sieve, and serve.


RADISH SAUCE.--Take a few bunches of radishes and grate them, and mix this
grated radish with a little oil, vinegar, pepper, and salt. You can colour
the sauce red by adding a little beetroot, and make the sauce hot by adding
a little grated horse-radish. This cold sauce is exceedingly nice with
cheese. These _grated_ radishes are more digestible than radishes served
whole.


RASPBERRY SAUCE.--This sauce is simply stewed raspberries rubbed through a
wire sieve and sweetened. Some red-currant juice should be added to give
it a colour. It is very nice made hot and then added to one or two