N.B.—­If wine is not objected to in cooking, it is a very good plan to add claret instead of water.

CHESTNUT SAUCE.—­Proceed as in making chestnut soup, using as little liquid as possible, so as to make the sauce thick.

CINNAMON SAUCE.—­The simplest way of making cinnamon sauce is to sweeten some butter sauce with some white sugar, and then add a few drops of essence of cinnamon.  The sauce can be coloured pink with a little cochineal.  A little wine is an improvement.  The sauce can also be made by breaking up and boiling a stick of cinnamon in some water, and then using the water to make some butter sauce.

COCOANUT SAUCE.—­Grate the white, part of a cocoanut very finely, and boil it till tender in a very small quantity of water; add about an equal quantity of white sugar as there was cocoa-nut; mix in either the yolk of an egg or a tablespoonful of cream.  A little lemon juice is an improvement.

CUCUMBER SAUCE.—­Take two or three small cucumbers, peel them, slice them, and place them in a dish with a little salt, which has the effect of extracting the water.  Now drain the pieces off and strain then in a cloth, to extract as much moisture as possible.  Put then in a frying-pan with a little butter; fry them very gently, till they begin to turn colour, then nib them through a wire sieve; moisten the pulp with a little butter sauce; add a little pepper, salt, and grated nutmeg and vinegar to taste.

CURRANT SAUCE (RED).—­Put a couple of tablespoonfuls of red currant jelly into a small stew-pan, with half a dozen cloves, a small stick of cinnamon, and the rind of an orange.  Moisten with a little water, or still better, a little claret, strain it off, and add the juice of the orange.

CURRANT SAUCE (BLACK).—­Proceed exactly as in the above recipe, substituting black currant jelly for red.

CURRY SAUCE.—­Take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter.  As soon as the onions begin to change colour, take a small carrot and cut it up into little piece; and a sour apple.  When the onions, etc., are fried a nice brown, add about a pint of vegetable stock or water and let the whole simmer till the vegetables are quite tender, then add a tea-spoonful of Captain White’s curry paste and a dessertspoonful of curry powder; now rub the whole through a wire sieve, and take care that all the vegetables go through.  It is rather troublesome, but will repay you, as good curry sauce cannot be made without.  The curry sauce should be sufficiently thick owing to the vegetables being rubbed through the wire sieve.  Should therefore the onions be small, less water or stock had better be added.  Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry.  A few bay-leaves may be added to the sauce and served up whole in whatever is curried.  For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice.