Tomato Sauce.

Peel and chop up 1/2 lb. tomatoes, or take a cupful tomato pulp.  In a saucepan melt 1 oz. butter and add a little grated onion and the tomatoes.  Simmer till cooked.  Stir in a little flour or cornflour, and when that is cooked rub through a sieve.  A little ketchup or lemon juice may be added to taste.

Mayonnaise Sauce.

Put the yolk of an egg in a basin and mix in a teaspoonful mustard and 3 or 4 tablespoonfuls salad oil, by a few drops at a time, beating all the while with a fork.  Add the juice of a lemon, a little Tarragon vinegar and castor sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little cream at the last.

Mint Sauce.

Melt 1 tablespoonful castor sugar in a gill boiling water.  When cold add same quantity vinegar, then 3 or 4 tablespoons freshly pulled mint, chopped small.

Curry Sauce.

Add 2 teaspoonfuls curry powder or paste and a little chutney to 1/2 pint
Brown Sauce or Piquant Sauce.

Bread Sauce.

Put a teacupful fine crumbs in a basin, add a tablespoonful grated onion, and pour over 2 cupfuls white stock or milk and water.  Let stand for a little with plate over, then cook gently till quite smooth.  Add seasoning of white pepper, ketchup, mace, &c., and if wished very smooth add a yolk of egg or a little cream, and rub through a coarse sieve.

Sweet White Sauce.

To 1/2 pint melted butter add 2 ozs. sugar and a little of any flavouring preferred.  A yolk of egg beat up is an improvement.

Cocoanut Sauce.

To above sweet white sauce add when cooking, 2 ozs. cocoanut cream.  Stir till dissolved.  A little dessicated cocoanut will do, but the cream is much handier and nicer, as one has the rich cocoanut flavour without the tough fibre.

Almond Sauce.

1/4 lb. fresh butter or 3 ozs. almond butter, 2 ozs. sifted sugar, 1 oz. almond meal, or same of almonds blanched and chopped, 2 tablespoons water, 2 teaspoonfuls lemon juice.

Beat butter and sugar to a cream. (It should be quite light and frothy.) Add water and lemon juice by a drop or two at a time while beating.  It should look like clotted cream.  Sprinkle the almonds over.  Excellent with pudding or stewed fruit.

Lemon Sauce.

Make a teaspoonful cornflour smooth in saucepan with a little cold water.  Add a gill of boiling water, juice of a lemon, and 2 ozs. sugar.  Let boil a minute or two.  If flavour of rind is liked, grate that in.  Add a little Carmine to colour.

Apple Sauce.

Pare, core and mince 4 to 6 apples.  Stew in jar with moist sugar and a few cloves or bit of lemon rind.  Remove the latter before sending to table.

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