With brown stock or gravy, make a sauce in same way as white sauce. If browned flour is used the colour will be better. Add also a little Carnos or Marmite. Hasty Brown Sauce can also be made by using water, in which a teaspoonful Carnos or 1/2 teaspoonful Marmite to the teacupful has been dissolved, instead of the brown stock. Some mushroom ketchup is a good addition. Sauce Piquante. Stew some shallots in butter till quite cooked. Stir in a dessert spoonful flour and allow to brown. Add juice of a lemon and seasoning of cayenne, clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls diluted extract or ketchup and water. Boil gently for 10 to 15 minutes, then strain. Walnut Gravy. This excellent sauce will be new to many, and some who, like the immortal "Mrs Todgers," are at their wit's end to provide the amount of gravy demanded, "which a whole animal, not to speak of a j'int, wouldn't do," may be glad to give it a trial. Take 2 ozs. grated walnuts. These should be run through a nut mill. Make 1 oz. butter hot in saucepan, add the walnuts and stir till very brown, but be careful not to burn. Add a tomato peeled and chopped, or a little of the juice from tinned tomatoes, a teaspoonful grated onion, and a very little flour. Mix well over the fire, and add slowly a breakfastcup brown stock or prepared Extract. Simmer gently for about 20 minutes. It may be strained or not, as preferred. Tomato Sauce. Peel and chop up 1/2 lb. tomatoes, or take a cupful tomato pulp. In a saucepan melt 1 oz. butter and add a little grated onion and the tomatoes. Simmer till cooked. Stir in a little flour or cornflour, and when that is cooked rub through a sieve. A little ketchup or lemon juice may be added to taste. Mayonnaise Sauce. Put the yolk of an egg in a basin and mix in a teaspoonful mustard and 3 or 4 tablespoonfuls salad oil, by a few drops at a time, beating all the while with a fork. Add the juice of a lemon, a little Tarragon vinegar and castor sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little cream at the last. Mint Sauce. Melt 1 tablespoonful castor sugar in a gill boiling water. When cold add same quantity vinegar, then 3 or 4 tablespoons freshly pulled mint, chopped small. Curry Sauce. Add 2 teaspoonfuls curry powder or paste and a little chutney to 1/2 pint Brown Sauce or Piquant Sauce. Bread Sauce. Put a teacupful fine crumbs in a basin, add a tablespoonful grated onion, and pour over 2 cupfuls white stock or milk and water. Let stand for a little with plate over, then cook gently till quite smooth. Add seasoning of white pepper, ketchup, mace, &c., and if wished very smooth add a yolk of egg or a little cream, and rub through a coarse sieve. Sweet White Sauce. To 1/2 pint melted butter add 2 ozs. sugar and a little of any flavouring preferred. A yolk of egg beat up is an improvement. Cocoanut Sauce.