only make the puree thicker by using less liquid. A simple artichoke sauce
can be made by boiling down a few Jerusalem artichokes to a pulp, rubbing
them through a wire sieve, and flavouring with pepper and salt.


ASPARAGUS SAUCE.--Boil a bundle of asparagus and rub all the green, tender
part through a wire sieve, till it is a thick pulp, flavour with a little
pepper and salt, add a small piece of butter, and a little spinach extract
(vegetable colouring sold in bottles) in order to give it a good colour.


BREAD SAUCE.--Take some dry crumb of bread, and rub through a wire sieve.
The simplest plan is to turn the wire sieve upside down on a large sheet of
paper. The bread must be stale, and stale pieces can be put by for this
purpose. Next take, say, a pint of milk, and let it boil; then throw in
the bread-crumbs and let them _boil_ in the milk. This is the secret of
good bread sauce. Add a dozen peppercorns, and place a whole onion in the
saucepan containing the bread and milk, and place the saucepan beside the
fire in order to allow the bread-crumbs to swell. It will be found that
though at starting the bread sauce was quite thin and milky, yet after a
time it becomes thick. Take out the onion, add a little piece of butter,
stir it up, and serve. A little cream is a great improvement, but is not
absolutely necessary. This sauce, though very simple, requires care: Many
persons will probably recollect having met with bread sauce which in
appearance resembled a poultice too much to be agreeable either to the
palate or the eye.


BUTTER SAUCE.--This is the most important of all the sauces with which we
have to deal. The great mistake made by the vast majority of women cooks