Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

finished. Be sure to make it in a cool place, also to stir one way only. It you follow directions the sauce may curdle; should this ever happen, do not waste the curdled sauce, but start afresh with a fresh yolk of egg, stirring in a little fresh oil first, and then adding the curdled mixture. MILK FROTH SAUCE. 1/2 pint of milk, 2 eggs, sugar to taste, some essence of vanilla or any other flavouring, 1 teaspoonful of Allinson fine wheatmeal. Mix the milk, eggs, flour, and flavouring, and proceed as in "Orange Froth Sauce." MINT SAUCE. 1 teacupful of vinegar, 1 teacupful of water, 1 tablespoonful of sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the ingredients well, and let the sauce soak at least 1 hour before serving. MUSTARD SAUCE. 1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and salt, let all simmer for a few minutes, and then serve. OLIVE SAUCE. Make a white sauce, stone and chop 8 Spanish olives, add them to the sauce, and let it cook a few minutes before serving. ONION SAUCE. 1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste. Chop the onions up fine, and cook them in the water until tender, add the milk, butter and seasoning. Smooth the meal with a little water, thicken the sauce, let it simmer for five minutes, and serve. ORANGE FLOWER SAUCE Make a sweet white sauce, and flavour it with 2 tablespoonfuls of orangeflower water. ORANGE FROTH SAUCE. The juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white flour (not cornflour), add to the orange juice enough water to make 1/2 pint of liquid; mix this well with the sugar, the eggs previously beaten, and the flour smoothed with a very little water;