sulphuretted hydrogen.


FENNEL SAUCE.--Blanch and chop up sufficient fennel to colour half a pint
of butter sauce a bright green, add a little pepper, salt, and lemon juice,
and serve.


GERMAN SWEET SAUCE.--Take a quarter of a pound of dried cherries, a small
saltspoonful of powdered cinnamon, and a few strips of lemon peel, and put
them in a small saucepan with about a quarter of a pint of water, or still
better, claret, if wine is allowed, and let them simmer on the fire gently
for about half an hour; then rub the cherries through a wire sieve with the
liquor--(of course, the lemon peel and cloves will not rub through)--and
add this to a quarter of a pound of stewed prunes. This is a very popular
sauce abroad.


GINGER SAUCE.--The simplest way of making ginger sauce is to sweeten half a
pint of butter sauce and then add a few drops of essence of ginger. A
richer ginger sauce can be made by taking two or three tablespoonfuls of
preserved ginger and two or three tablespoonfuls of the syrup in which they
are preserved, rubbing this through a wire sieve, adding about an equal
quantity of butter sauce, making the whole hot in a saucepan.


GOOSEBERRY SAUCE.--Pick and then stew some green gooseberries, just
moistening the stewpan with a little water to prevent them burning. Rub
the whole through a hair sieve in order to avoid having any pips in the
sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too