Indian Pickle Sauce.—Chop up two or three tablespoonfuls of Indian pickles, place them in a frying-pan with a quarter of a pint of water, and if the pickles are sour as well as hot, let them simmer some little time so as to get rid of the vinegar by evaporation. Then thicken the whole with some brown roux till the sauce is as thick as pea soup. The vinegar should be got rid of as much as possible. This is a very appetising dish with boiled rice and Parmesan cheese.

Italian Sauce.—This is an old-fashioned recipe taken from a book written in French, and published more than fifty years ago. Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, chopped very finely, with a piece of butter about the size of a walnut. Let all boil gently for half an hour, add a spoonful of oil, and serve.

Maître d’Hôtel Sauce.—Maître d’Hôtel sauce is simply a lump of butter mixed with some chopped parsley, a little pepper and salt, and lemon juice.

Hot sauce is often called Maître d’Hôtel when chopped blanched parsley and lemon juice is added to a little white sauce.

Mango Chutney Sauce.—Take a couple of tablespoonfuls of Mango Chutney, moisten it with two or three tablespoonfuls of butter sauce, rub the whole through a wire sieve, and serve either hot or cold. Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve.

Mayonnaise Sauce.—This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time. Many women cooks labour under the delusion that it requires the addition of cream. Mayonnaise sauce is made as follows:— Break an egg and separate the yolk from the white, and place the yolk at the bottom of a large basin. Next take a bottle of oil, which must be cool but bright; if the oil is cloudy, as it often is in cold weather, you cannot make the sauce. Nor can you if the oil has been kept in a warm place. Now proceed to let the oil drop, drop by drop, on the yolk of egg, and with a silver fork, or still better, a wooden one, beat the yolk of egg and oil quickly together. Continue to drop the oil, taking care that only a few drops drop at a time, especially at starting, and continue to beat the mixture lightly and quickly. Gradually the yolk of egg and oil will begin to get thick, first of all like custard. When this is the case a little more oil may be added at a time, but never more than a teaspoonful. As more oil is added, and the beating continues, the sauce gets thicker and thicker, till it is nearly as thick as butter in summer time. When it arrives at this stage no more oil should be added. A little tarragon vinegar may be added at the finish, or a little lemon juice. This makes the sauce whiter in colour. One yolk of egg will take a teacupful of oil. It is best to add pepper and salt when the salad is mixed. Mayonnaise sauce is by far the best sauce for lettuce salad. It will keep a day, but should be kept in a cool place, and the basin should be covered over with a moist cloth.