Make tomato sauce, using with it chopped celery, chopped peppers, or chopped mushrooms, which have been fried for ten minutes in hot butter and added after the sauce is strained. TOMATO SAUCE WITH NUTS Chop 2 tablespoons of blanched nuts, fry them for ten minutes in 1 tablespoon of melted butter, and add these to strained tomato sauce. TOMATO SAUCE WITH EGG To each cup of strained tomato sauce add 2 hard-boiled eggs chopped fine. SAUCE VINAIGRETTE To each cup of French dressing add 1 tablespoon of minced onion and 1 tablespoon of macerated parsley. WHITE SAUCE Put 2 tablespoons of butter in a saucepan, and as soon as it is melted stir into it slowly 3 tablespoons of flour, using 1 tablespoon at a time, then add slowly 2 cups of warm vegetable stock or milk, stirring all the while; then add 2/3 of a teaspoon of salt, 1 saltspoon of pepper, and cook slowly for five minutes, stirring constantly; add 1 tablespoon of butter, and stir for another minute. Some flour thickens more than others, and if the sauce seems too thick, thin with a little cream or milk. White sauce may be varied in many ways by using onion juice, mushroom catsup, chopped chives, etc. The white sauce may be made in a double boiler. Put the milk in the top receptacle, and when boiling add the flour dissolved in a little cold milk, then the butter, etc., and let cook ten minutes or until thickened. Some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive.--In this behaviour, methinks there appears something like a consciousness of guilt; it looks as if they endeavoured to save themselves from the imputation of a crime (which they know sticks somewhere) by removing the cause of it as far as they can from themselves. From the Essays of Douglas Jerrold. EGGS BOILED EGGS Eggs are very palatable when put in boiling water and cooked for three or three and a half minutes, but some cooks recommend that "boiled eggs" should never boil, but instead, be placed in a large saucepan which is filled with water that has boiled and just been removed from the fire. The instructions are to cover the saucepan closely after putting the eggs in the water, and let it stand on the back of the stove, the eggs to be removed in ten minutes if wanted soft, and in twenty minutes if liked well set. Hard-boiled eggs are certainly more palatable cooked in this way than when boiled for ten minutes in the ordinary way. FRIED EGGS