The housewife's referee

Mint Sauce. — Select the brightest and most delicate leaves from twelve to fourteen stalks of mint. Mince them very finely ; dissolve three tablespoonfuls of sugar in half a teacupful of boiling water, add the juice of a lemon, and then make the liquid up to a pint with malt vinegar, put over the mint in the sauce tureen, stir up well and serve. Mustard Sauce. — Make a white sauce with two ounces of butter, a good spoonful of flour, and a little cold milk ; add to it a desertspoonful of mustard, and add sufficient vinegar to a tumbler of boiling water to give it a flavour, and pour it on the butter, stirring all the time. Piquant Sauce. — Take a couple of ounces of butter, one carrot, six shallots, one bunch of savoury herbs, parsley, half a bay leaf, two slices of lean ham, two cloves, six peppercorns, three allspice, four tablespoonfuls of vinegar, half a pint of stock, one lump of sugar, half a saltspoonful of cayenne, and salt. Slice the carrots and shallots and put with the butter in the stewpan ; add the herbs and minced ham, and simmer over a slow fire. Stir and put in the remaining ingredients. Simmer for a quarter of an hour, skim, strain through a sieve, and serve very hot with cutlets, etc. Ravigote Sauce a la Provence. — Take half a pint of clear stock and make it hot, and add to it a head of garlic, a bouquet of mixed herbs, a dust of white pepper; let it reduce, then strain it from the garlic and herbs, add a quarter of a pint of tarragon vinegar, and the same quantity of meat glaze ; put on the fire again and reduce, pass through a tammy, stir in some chopped tarragon and THE housewife's REFEREE chervil, a piece of butter the size of a pigeon's egg, and serve. Remoulade Sauce. — Take parsley, chives, capers, anchovies, and a head of garlic, and mince them all together ; add a little mustard and salt, stir into salad oil, and beat till the sauce is quite thick. Sauce, Robert. — Dissolve a piece of butter the size of a walnut in a saucepan, and fry in it two moderate-sized onions finely chopped. When they are lightly coloured, pour over them a wineglassful of vinegar, and simmer for four minutes. Stir into it a tablespoonful of flour, half a pint of stock, a few drops of bovril or Liebig's extract, a sprinkling of pepper, and a saltspoonful of salt. Stir the sauce over the fire for twenty minutes, add a teaspoonful of mushroom ketchup, one of Worcester sauce, the same of essence of anchovy ; finally add a spoonful of port wine. Soubise Sauce or Puree. — Put some onions to soak for ten minutes in boiling water. Peel them, cut them in halves or quarters, put them into a small saucepan with a lump of fresh butter; simmer very slowly together until the onions are quite cooked ; add salt to taste, thicken with flour, or flour and fine breadcrumbs, and add cream or milk. Pass through a sieve and serve with anything liked. Must be quite thick and smooth ; some people like a pinch of sugar added. Tartare Sauce a la Francaise.— No. 1. Take some bechamel sauce, stir it into the yolks of two eggs, a little salt, pepper, and one grate of nutmeg. Mix well, then add drop by drop some salad oil until the sauce is quite thick ; flavour with a few drops of tarragon, and add a little finely chopped chervil, tarragon, and shallot.