grated radish with a little oil, vinegar, pepper, and salt. You can colour
the sauce red by adding a little beetroot, and make the sauce hot by adding
a little grated horse-radish. This cold sauce is exceedingly nice with
cheese. These _grated_ radishes are more digestible than radishes served
whole.


RASPBERRY SAUCE.--This sauce is simply stewed raspberries rubbed through a
wire sieve and sweetened. Some red-currant juice should be added to give
it a colour. It is very nice made hot and then added to one or two
beaten-up eggs and poured over any plain puddings, such as boiled rice, &c.


RATAFIA SAUCE.--Add a few drops of essence of ratafia to some sweetened
arrowroot or to some butter sauce. The sauce can be coloured pink with a
few drops of cochineal.


RAVIGOTTE SAUCE.--Put a tablespoonful each of Harvey's sauce, tarragon
vinegar, and chilli vinegar into a small saucepan, and let it boil till it
is reduced to almost one-half in quantity, in order to get rid of the
acidity. Now add about half a pint of butter sauce, and throw in a
tablespoonful of chopped blanched parsley.


ROBERT SAUCE.--Take a couple of onions, cut them up into small pieces, and
fry them with about an ounce of butter in a frying-pan. Drain off the
butter and add a couple of tablespoonfuls of vinegar to the frying-pan, and
let it simmer for ten minutes or a quarter of an hour so as to get rid of
the acidity of the vinegar. Now add a very little stock or water, stir it