sufficient if the essence is strong, but essence of almonds varies greatly
in strength. The sauce can be coloured pink with a few drops of cochineal.


ALMOND SAUCE (CLEAR).--Thicken half a pint of water with a little
corn-flour, sweeten it with white sugar, add a dozen drops of essence of
almonds and a few drops of cochineal to colour it pink. The sauce is very
suitable to pour over custard puddings made in a basin or cup and turned
out on to a dish. It is also very cheap.


APPLE SAUCE.--Peel say a dozen apples; cut them into quarters; and be very
careful in removing all the core, as many a child is choked through
carelessness in this respect. Stew the apples in a little water till they
become a pulp, placing with them half a dozen cloves and half a dozen
strips of the yellow part only of the outside of the rind of a _fresh_
lemon of the size and thickness of the thumb-nail; sweeten with brown
sugar, that known as Porto Rico being the most economical. Add a small
piece of butter before serving.


ARROWROOT SAUCE.--Thicken half a pint of water with about a dessertspoonful
of arrowroot and sweeten it with white sugar. The sauce can be flavoured
by rubbing a few lumps of sugar on the outside of a lemon, or with a few
drops of essence of vanilla, or with the addition of a little sherry or
spirit, the best spirit being rum. This sauce can, of course, be coloured
pink with cochineal.


ARTICHOKE SAUCE.--Proceed exactly as if you were making artichoke soup,