PARSLEY SAUCE. This is made as "Wheatmeal Sauce," but some finely chopped parsley is added five minutes before serving. RASPBERRY FROTH SAUCE. 1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1 teaspoonful of white flour. Boil the raspberries in the water for 10 minutes, then strain through a cloth or fine hair sieve; add a little more water if the juice is not 1/2 pint; allow it to get cold, then add the eggs, flour, and sugar, and proceed as for "Orange Froth Sauce." This sauce can be made with any kind of fruit juice. RATAFIA SAUCE. 3 oz. of ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the ratafias and put them in a stewpan with the milk; let it boil, remove from the fire, beat up the yolk of egg, and when the milk has cooled a little stir it in carefully; stir again over the fire until the sauce has thickened a little, but do not let it boil. ROSE SAUCE. Make a sweet white sauce, and flavour with 2 tablespoonfuls of rosewater. SAVOURY SAUCE. 1 onion, 3 carrots, 1 oz. butter, a teaspoonful of Allinson fine wheatmeal, a little nutmeg, pepper and salt to taste. Chop up the onion and fry it a nice brown; cut up the carrots into small dice, cook them gently in 1 pint of water with the onion and seasoning until quite soft; then rub the sauce through a sieve, return it to the saucepan, heat it up and thicken it with the meal, if necessary. SORREL SAUCE. Make a white sauce, and add to it a handful of finely chopped sorrel; let it simmer a few minutes, and serve. SPICE SAUCE. Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice before serving. TARTARE SAUCE. 1 lb. of mushrooms, 1 small onion, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste, juice of 1/2 a lemon. Cook the mushrooms and onion, chopped fine, in 1/2 pint of water for 15 minutes; adding the butter and seasoning. Strain the sauce and return it to the saucepan, thicken it with the meal, add the lemon juice, let it simmer 2 or 3 minutes, and serve. TOMATO SAUCE (1). 1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a tablespoonful of Allinson fine wheatmeal, 1/2 oz. of butter, pepper and salt to taste. If fresh tomatoes are used, slice them and set them to cook with a breakfastcupful of water. For tinned tomatoes a teacupful of water is sufficient. Let the tomatoes cook gently for 10 minutes, then rub them well through a strainer. Return the liquid to the saucepan, add the butter, pepper, and salt, and when it boils thicken the sauce with the meal, which should he smoothed well with a little cold water. Let the sauce simmer for a minute, and pour it into a warm sauce-boat. TOMATO SAUCE (2). Cut up fresh or tinned tomatoes, cook with water and finely chopped onions; when done rub through a sieve, boil up again, thicken with Allinson fine wheatmeal made into a paste with water. Add a little butter, pepper, and salt. Eat with vegetables or savoury dishes. WHEATMEAL SAUCE.