The housewife's referee

Sardines en papillote. — Scrape dry and remove the bones of the sardines ; fill them with a cold, brown gravy sauce, a little herb and chopped mushroom, and wrap in paper, taking care to pinch over the paper so that the sauce may not escape. Heat in the oven and serve at once. Shrimp Cassolettes: Cassolettes de Crevettes. — Stamp out some small fluted rounds of bread, press out the middle with a smaller-sized cutter without making a hole right through. Fry these rounds a pretty golden colour, fill them with shelled shrimps which have been mixed with a gill of cream, a piece of butter the size of a plum, the juice of half a lemon, a little coralline pepper and a quarter of a teaspoonful of anchovy sauce, and heat all together for a quarter of an hour. Shrimp Timbale a la Irving ; Timbale de Crevettes a la Irving. — Line a mould very thinly with aspic jelly ; cut up in strips of about two inches long pieces of lobster, some boned fillets of sardines, anchovies, and beetroot; and arrange these alternately round the mould, and fill up the centre with picked shrimps and anchovy cream, in which a little aspic has been mixed. Place on ice, and when turned out garnish with whipped aspic round the mould and very small tomatoes. " 'Tis the sauce as does it." Agro-dolce Sauce ; Sweet sharp Sauce. — Fill half a wineglass with castor sugar, and pour over it two-thirds of vinegar, place in a small stewpan one pound of pine kernels (to be procured at Corazza's in Wigmore Street : if pine kernels are not obtainable split sweet almonds, and use them instead), the same quantity of currants, and half a cup of ground chocolate ; add the vinegar and sugar and place it on the fire till it boils. Bearnaise Sauce. — Put four eggs with one ounce of butter and a little pepper on the fire, and stir them till they begin to thicken ; then take them off the fire, add a second ounce of butter, and stir them over the fire for two minutes more. Take them ofi" again and add another ounce of butter, and again for the fourth time and proceed as before. Lastly, add a tablespoonful of chopped tarragon, or one of ravigote and a teaspoonful of tarragon vinegar. When only a small quantity is required, half the above proportions. Bottled Mayonnaise Sauce. — Put the yolks of four eggs into a basin, beat them smooth with a wooden spoon, and when smooth add, drop by drop, half a pint of best salad oil, one teaspoonful of tarragon vinegar, two tablespoonfuls of French or white wine vinegar, one wineglassful of sherry, or half the quantity of brandy (this causes the sauce to keep in the hottest weather), and a tablespoonful of lime juice, or the juice of a lemon; stir all this in by degrees and keep the mixture smooth. It must not be stirred too quickly or it will curdle. Careme Sauce is a compound of the yolks of eggs, butter, onion, parsley, salt, pepper, lemon juice and chablis ; everything should be so well amalgamated that nothing predominates. Chateaubriand Sauce {Baron Brisse). — Melt some meat glaze in a little white wine ; stir in some sauce espagnole, and thicken with maitre. d^hotel sauce just before serving.