GOOSEBERRY SAUCE.—­Pick and then stew some green gooseberries, just moistening the stewpan with a little water to prevent them burning.  Rub the whole through a hair sieve in order to avoid having any pips in the sauce.  Sweeten with a little Demerara sugar, as Porto Rico would be too dark in colour.  Colour the sauce a bright green with a little spinach extract.

N.B.—­It is a mistake to add cream to gooseberry sauce, which is distinct altogether from gooseberry fool.  In Germany, vinegar is added to this sauce and it is served with meat.

HORSE-RADISH SAUCE.—­Horse-radish sauce is made, properly speaking, by mixing grated horse-radish with cream, vinegar, sugar, made mustard, and a little pepper and salt.  A very simple method of making this sauce is to substitute tinned Swiss milk for the cream and sugar.  It is equally nice, more economical, and possesses this great advantage:  a few tins of Swiss milk can always be kept in the store cupboard, whereas there is considerable difficulty, especially in all large towns, in obtaining cream without giving twenty-four hours’ notice, and the result even then is not always satisfactory.  Horse-radish sauce is very delicious, and its thickness should be entirely dependent upon the amount of grated horse-radish.  Sticks of horse-radish vary so very much in size that we will say, grate sufficient to fill a teacup, throw this into a sauce tureen, mix a dessertspoonful of Swiss milk with a tablespoonful of vinegar and about two tablespoonfuls of milk and a teaspoonful of made mustard, add this to the horse-radish, and, if necessary, sufficient milk to make the whole of the consistency of bread sauce.  As the sauce is very hot, as a rule it is best not to add any pepper, which can be easily added afterwards by those who like it.

INDIAN PICKLE SAUCE.—­Chop up two or three tablespoonfuls of Indian pickles, place them in a frying-pan with a quarter of a pint of water, and if the pickles are sour as well as hot, let them simmer some little time so as to get rid of the vinegar by evaporation.  Then thicken the whole with some brown roux till the sauce is as thick as pea soup.  The vinegar should be got rid of as much as possible.  This is a very appetising dish with boiled rice and Parmesan cheese.

ITALIAN SAUCE.—­This is an old-fashioned recipe taken from a book written in French, and published more than fifty years ago.  Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, chopped very finely, with a piece of butter about the size of a walnut.  Let all boil gently for half an hour, add a spoonful of oil, and serve.

MAITRE D’HOTEL SAUCE.—­Maitre d’hotel sauce is simply a lump of butter mixed with some chopped parsley, a little pepper and salt, and lemon juice.

Hot sauce is often called Maitre d’hotel when chopped blanched parsley and lemon juice is added to a little white sauce.

MANGO CHUTNEY SAUCE.—­Take a couple of tablespoonfuls of Mango Chutney, moisten it with two or three tablespoonfuls of butter sauce, rub the whole through a wire sieve, and serve either hot or cold.  Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve.