APPLE SAUCE.—­Peel say a dozen apples; cut them into quarters; and be very careful in removing all the core, as many a child is choked through carelessness in this respect.  Stew the apples in a little water till they become a pulp, placing with them half a dozen cloves and half a dozen strips of the yellow part only of the outside of the rind of a fresh lemon of the size and thickness of the thumb-nail; sweeten with brown sugar, that known as Porto Rico being the most economical.  Add a small piece of butter before serving.

ARROWROOT SAUCE.—­Thicken half a pint of water with about a dessertspoonful of arrowroot and sweeten it with white sugar.  The sauce can be flavoured by rubbing a few lumps of sugar on the outside of a lemon, or with a few drops of essence of vanilla, or with the addition of a little sherry or spirit, the best spirit being rum.  This sauce can, of course, be coloured pink with cochineal.

ARTICHOKE SAUCE.—­Proceed exactly as if you were making artichoke soup, only make the puree thicker by using less liquid.  A simple artichoke sauce can be made by boiling down a few Jerusalem artichokes to a pulp, rubbing them through a wire sieve, and flavouring with pepper and salt.

ASPARAGUS SAUCE.—­Boil a bundle of asparagus and rub all the green, tender part through a wire sieve, till it is a thick pulp, flavour with a little pepper and salt, add a small piece of butter, and a little spinach extract (vegetable colouring sold in bottles) in order to give it a good colour.

BREAD SAUCE.—­Take some dry crumb of bread, and rub through a wire sieve.  The simplest plan is to turn the wire sieve upside down on a large sheet of paper.  The bread must be stale, and stale pieces can be put by for this purpose.  Next take, say, a pint of milk, and let it boil; then throw in the bread-crumbs and let them boil in the milk.  This is the secret of good bread sauce.  Add a dozen peppercorns, and place a whole onion in the saucepan containing the bread and milk, and place the saucepan beside the fire in order to allow the bread-crumbs to swell.  It will be found that though at starting the bread sauce was quite thin and milky, yet after a time it becomes thick.  Take out the onion, add a little piece of butter, stir it up, and serve.  A little cream is a great improvement, but is not absolutely necessary.  This sauce, though very simple, requires care:  Many persons will probably recollect having met with bread sauce which in appearance resembled a poultice too much to be agreeable either to the palate or the eye.

BUTTER SAUCE.—­This is the most important of all the sauces with which we have to deal.  The great mistake made by the vast majority of women cooks is that they will use milk.  They thicken a pint of milk with a little butter and flour, and then call it melted butter, and, as a rule, send to table enough for twenty persons when only two or three are dining.  As butter sauce will be served with