PARSLEY SAUCE.—­Blanch and chop up sufficient parsley to make a brimming tablespoonful when chopped.  Add this to half a pint of butter sauce, with a little pepper, salt, and lemon juice.  It is very important to blanch the parsley, i.e., throw it into a little boiling water before chopping.

PINE-APPLE SAUCE.—­Take a pine-apple, peel it, cut it up into little pieces on a dish, taking care not to lose any of the juice, place it in a saucepan with a very little water, just sufficient to cover the pine-apple; let it simmer gently until it is tender, and then add sufficient white sugar to make the liquid almost a syrup; a teaspoonful of corn-flour, made smooth in a little cold water, can be added; but the sauce should be of the consistency of syrup, and the corn-flour does away with the difficulty of making it too sickly.  The juice of half a lemon may be added, and is, perhaps, an improvement.

PLUM SAUCE.—­When made from ripe plums, take, say, a pound, and place them in a stew-pan with a very little water and a quarter of a pound of sugar.  Take out the stones 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 beaten-up eggs and poured over any plain puddings, such as boiled rice, &c.