The stirring must be steady and constant, and the task must not be left until completed. Mayonnaise is the basis of several other sauces, so that in accomplishing it a great deal is done. Green mayonnaise is made by dropping a bunch of parsley into boiling water, and in a minute or two, when it becomes intensely green, take it up, pound it in a mortar, and then through a sieve.

Nearly every one had been abroad; and nearly every one had acquired the taste for olives without losing a relish for native sauces; through the intellectual life there was an entire democracy, and I do not believe that since the capitalistic era began there was ever a community in which money counted for less.

With these general rules any salad may be made; but as variety is the spice of the table, it may be borne in mind that in spring a sprig of mint, very finely chopped, gives a fragrance to lettuce, as does chervil or borage, parsley, or a tiny bit of onion. To a game salad nothing should be added. No recipe is needed for mayonnaise, it having been given in the chapter on cold sauces.

A moment or two afterward, he perceived the embroidered table cover had been drawn up, with the intent of protecting her dress from the sauces of the fish which she was eating, in such a manner as to conceal the greater part of her person.

When my friend Capt. Terrible, U.S.N., dines at my plain table, I am a little abashed. I know that he has been accustomed always to a variety of wines and sauces, to a cigarette after each course, and to cookery that would kill an undeveloped American.

The lesson to be drawn from Mistress Tillinghast's printed labours is that, among our ancestors in 1678, pies and pasties of all sorts, and sweet pastry, were in increased vogue. The fair author takes care to instruct us as to the sauces or dressings which are to accompany certain of her dishes.

There are two other epicurean sauces, one made of the omotu, the soft cocoanut, which is split, the meat dug out and put in the hue, the calabash, mixed with a little salt water, lime-juice, and the juice of the rea, the saffron, and allowed to ferment. This is the mitihue, a piquant and fetid, puante sauce that seasons all Tahitian meals.

The result of the investigation by the Inter-Allied commission reminds one of the story of the two anglers who were discussing the merits of two different sauces for the trout which one of them had caught. As they were unable to agree they decided to refer the matter to the trout, who answered: "Gentlemen, I do not wish to be eaten with any sauce. I desire to live and be free in my own element."

Stir for one minute, add the stock and season with the salt and pepper. Simmer five minutes; then strain and serve. This sauce can be served with a broil or sauté of meat or fish. Put a lump of butter into a hot frying pan and toss it about until it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies, and sauces for meats.

But yet, as soon as the studious man's hunger and thirst make him uneasy, he, whose will was never determined to any pursuit of good cheer, poignant sauces, delicious wine, by the pleasant taste he has found in them, is, by the uneasiness of hunger and thirst, presently determined to eating and drinking, though possibly with great indifferency, what wholesome food comes in his way.