1 gill water, 2 oz. lump sugar, 2 tablespoonfuls jam or marmalade, a few drops of lemon-juice. Reduce the sugar and water by boiling to half the quantity, add the lemon-juice and jam, and heat all thoroughly. Lemon Sauce. Time—¼ hour. 2 tablespoonfuls flour, 1 or 2 eggs, ½ pint boiling water, juice of 1 lemon. Mix the flour, lemon-juice and eggs together, stir in the water; stir over the fire till the sauce has thickened. Add salt or sugar as required. Mayonnaise Sauce. Time—½ hour. 1 yolk of egg, pepper and salt to taste, 1 gill sweet oil, tarragon vinegar. Beat up yolk and seasoning; drop in the oil very gradually, stirring all the time, so that the paste gradually thickens. Mix to a thick cream with tarragon vinegar. _Tartare Sauce_ is made by the addition of 1 dessertspoonful chopped capers, 1 teaspoonful finely chopped parsley, 1 teaspoonful made mustard, or a pinch of cayenne. Melted Butter. Time—20 minutes. 1 oz. butter, ½ oz. flour, 1½ gill cold water. Melt the butter in a saucepan, stir in the flour gradually, then add the water, stirring all the time; let it boil well and thicken. Anchovy sauce or chopped parsley can be added to taste. Mint Sauce. Time—½ hour. 3 dessertspoonfuls chopped mint, 2 dessertspoonfuls brown sugar, 1 teacupful vinegar. Wash the mint, pick it from the stalk, and chop it fine; dissolve the sugar in the vinegar, then add the chopped mint. Onion Sauce. Time—1 hour. 3 onions, ½ pint liquor, 1 oz. flour, 1 oz. dripping, pepper and salt. Peel the onions, chop them up, boil till tender with a little salt, strain them; place them in a saucepan with the liquor, the flour and dripping mixed to a paste, the pepper and salt; stir well till the sauce is quite thick. Piquant or Sharp Sauce. ½ gill vinegar, ½ pint white stock or pot-liquor, 1 oz. dripping, ¾ oz. flour, 1 shalot, 1 gherkin. Pepper and salt. Melt the dripping in a stew-pan, add the vegetables cut up small, and fry them brown, then add the vinegar and boil. Stir in the flour and stock and cook 3 minutes after it boils. Add the seasoning, strain and serve. ------------------------------------------------------------------------ PIES, PUDDINGS AND SWEET DISHES. Hints on Making Pastry. 1. Have everything particularly clean and dry. 2. Pass the flour through a wire sieve, and rub in the butter or fat with the _tips_ of the fingers only. 3. Keep everything cool. Always mix the paste with _cold_ water. To prevent hot hands wash them in _hot_ water. 4. Roll out a short crust _once_ only. If baking-powder be used, make and bake the pastry as quickly as possible. 5. Test the oven by placing a small piece of bread on the shelf. If it brown in half a minute the heat is correct.