Melt 1-oz. of butter, stir in 1/2-oz. of flour until free from lumps, add 1/4-pt. of milk and stir until it boils. Finally add 20 or 30 drops of Tarragon vinegar. This sauce is an excellent addition to cauliflower, and the flavour is unique. =164. Parsley Sauce.= Make in same way as in the above recipe, but substitute a large teaspoonful of finely chopped parsley for the vinegar. =165. Tomato Sauce.= Fry a sliced onion in butter until brown, add 6 sliced tomatoes, a clove of garlic and 1/2-oz. more butter. Heat until quite soft, add 1/2-pt. of clear vegetable stock or water, strain and serve. Thicken with arrowroot if desired. =166. Sauce Hollandaise.= Take 3-ozs. of butter, the juice of a lemon, the yolks of 3 eggs, and a teaspoonful of flour. Heat in a double saucepan while being stirred, until it begins to thicken. This is a good sauce to serve with cauliflower, asparagus, artichokes, etc. =167. White Sauce.= Make in the same manner as Tarragon Sauce, but omit the vinegar and add 1/4-pt. of water. =168. Mayonnaise Sauce.= Mix a teaspoonful of mustard with the yolk of an egg, add 4 tablespoons of pure olive oil, a few drops at a time, beating it with a fork; add 2-ozs. of castor sugar, some pepper and salt, the juice of a large lemon and 2 teaspoons of Tarragon vinegar. Whisk the white of the egg with 1/4-pint of cream, and beat all together. =169. Tomato Chutney.= One and a half pounds of tomatoes, 1-3/4-lb. apples, 1-1/2-lb. sultanas, 1-1/2-lb. brown sugar, 2-ozs. onions, 4-ozs. salt, 3/4-oz. cayenne pepper, 3-pts. vinegar. The whole to be boiled for 3 hours. Pour into stoppered bottles. This makes a most excellent chutney. =170. Coconut Sauce.= Melt 1-oz. of butter in a pan, stir in 1-oz. of flour smoothly, then add 1/2-pt. of cold water and 1/2-pt. of milk, half at a time; stir in 1/2-oz. of desiccated coconut and 1/2-oz. of sugar, and bring to the boil. Mapleton's Coconut Cream is superior to butter. =171. Marmite Savoury Gravy.= Chop an onion, and put it into 1-pt. of boiling water with a teaspoon of butter and a dessertspoon of dried sage; boil until the onion is soft; add two teaspoons of Marmite, season with pepper and salt, and thicken with a small teacupful of arrowroot or cornflour. Strain and serve. =172. Marmite Glaze.= Dissolve two teaspoons of Marmite in 1/2-pt. of boiling water, strain through a fine hair sieve or a piece of muslin into an enamel saucepan, put in 2-ozs. of gelatine, place on the fire and dissolve. =173. Quick Lunch Gravy.= Put a teaspoon of Marmite into a pint of boiling water, season with pepper and salt, thicken with a little browned flour. =174. Thick Brown Sauce.= Fry 1 onion, 1 lump of sugar, and a little butter until quite brown, add 2 teaspoons of brown flour and 1/2-pt. vegetable stock, pepper and salt to taste, boil well, and strain. =175. Carnos Sauce.=