The articles used in thickening, seasoning, and flavouring broths and soups, are chiefly bread, flour, oatmeal, peas, rice, Scotch and pearl-barley, isinglass, maccaroni, turnips, beet, carrots, mushrooms, garlick, onions, shallots, cress, parsley, thyme, sage, mint, and other sweet and savoury herbs; also allspice, cinnamon, cloves, mace, nutmeg, ginger, pepper, lemon-juice, essence of anchovies, &c. these combined with wine and mushroom catsup, form an endless variety for flavouring and seasoning broths and soups. Basil, savoury, and knotted-marjorum, are very pungent, and should be used cautiously. No Cook can support the credit of her kitchen without having plenty of _gravy_, _cullis_, and _stock_ always at hand, as _these are the bases of all soups and high-seasoned dishes_. _Sauces and Gravies._ These are simple, and easily made. GRAVY FOR ROAST MEAT. Almost every joint will afford trimmings enough to make plain gravy for itself, which may be heightened with a little browning. Or, half an hour before the meat is done, mix a little salt and boiling water, and drop it on the brown parts of the meat, which catch in something under, and set it by to cool; when the meat is ready, remove the fat, warm the gravy, and pour it into the dish. Or, the brown bits of roasted or broiled meat, infused a night in boiling water, and the next day just boiled up, and drained off, will make a good gravy. GRAVY FOR BOILED MEAT. Make it of the trimmings and paring of the meat. Or pour as much of the liquor as may be necessary into the dish, and pierce the meat, on the under part, with a skewer. MELTED BUTTER. Cut two ounces of butter into small pieces, and put it into a pint saucepan, with a large tea-spoonful of flour, and two table-spoonsful of milk; when thoroughly mixed, add six table-spoonsful of water, shake it continually, over the fire, always the same way, till it simmers, then set it on, and let it just boil up, when it will be about the thickness of cream: if too thick to eat with vegetables, add a little more milk. _This is the foundation of almost all the sauces._ Two table-spoonsful of mushroom catsup added to this instead of the milk, will make an excellent sauce for _fish_, _flesh_, or _fowl_, and particularly for _chops_ and _steaks_. If butter be oiled in melting, put in a spoonful of cold water and stir it with a spoon; or pour it forward and backward from the saucepan to the boat, till it is come again. LEMON SAUCE. Pare a lemon, cut it into thick slices, and divide these into small squares or dice, which mix with a quarter of a pint of melted butter. PARSLEY AND BUTTER. Wash and pick the parsley, very carefully, boil it ten minutes with a tea-spoonful of salt, in a little water, drain it, and bruise it to a pulp, then mix it by degrees with about half a pint of melted butter.