Salad Cream. Time—20 minutes. 1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb. brown sugar, if liked), a few drops anchovy sauce, a few drops soy or Worcester sauce, 1 egg, ½ pint vinegar. Mix the mustard quite smooth with the oil, add the sugar, the anchovy and Worcester sauces. Beat up the egg thoroughly, and add it and the vinegar to the other ingredients. Beat all well together for 10 minutes. Pour it into a bottle; it will keep well some time in a cool place. ------------------------------------------------------------------------ SAUCES AND SYRUPS. Almond Milk. Time—¾ hour. ¼ lb. ground almonds, 1 pint water. Put the ground almonds in a saucepan with the water, and stew slowly about ¾ hour, stirring occasionally. Strain the milk through a piece of muslin. Bread Sauce. Time—½ hour. 1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste. Soak the crumb of the roll in water, then strain away the water thoroughly; beat the bread to a cream, put it in a saucepan with the stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes longer. Caper Sauce (for Boiled Mutton). Time—½ hour. ½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls chopped capers. Boil ½ pint of the liquor in which the meat has been cooked, then stir the flour in carefully (as on page ix., hint 2). Add the seasoning and capers. If required for _fish_, this sauce must be made with fish-liquor or milk, instead of the liquor from the meat. Cheap Sauce for Boiled Fish. Time—20 minutes. 1 dessertspoonful cornflour, 2 tablespoonfuls milk, ½ pint fish-liquor, 1 tablespoonful chopped parsley; salt to taste. Mix the cornflour to a smooth paste with the milk, then add the fish-liquor; stir over the fire till the sauce boils, then add the chopped parsley and salt. Clarified Sugar. Time—¼ hour. ¼ lb. lump sugar, 1 gill water, egg-shells. Put the sugar into the cold water with the egg-shells, and stir frequently over the fire till all the sugar is dissolved and a thick syrup formed; strain well and boil up again. Egg Sauce. 2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill milk, pepper and salt. Melt the butter in a stew-pan, mix in the flour, and add the milk, and cook 3 minutes after it boils, stirring it all the time. Add the finely chopped whites of eggs, pepper and salt. The sieved yolk to be used for decorating. German Sauce. Time—¼ hour. 2 yolks of eggs, 1 wineglassful brandy, 1 dessertspoonful castor sugar. Put the yolks into a stew-pan with the brandy and sugar; whisk this over the fire until it becomes a thick froth; do not let it boil, or the eggs will curdle. Jam or Marmalade Sauce. Time—¼ hour.