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CONDIMENTS

XII. FLAVORED VINEGAR. - XIII. STRAWBERRY ACID.

I. Sauces and Gravies.

HE French have a saying that the English have but one sauce-melted butter. This may have been measurably true once, but now the English and the Americans draw upon the products of every climate to please their palates. Our sauces are numerous, and it must be confessed, many of them are of little account; others are expensive and troublesome to prepare. The most costly and elaborate are now sold by grocers and purveyors, and are bought ready-made in sealed cans. However the sauce is prepared, the utensils must be clean, and a wooden spoon should be used for stirring. Melted butter, stock, bread sauce, white sauce and brown sauce are the bases of the principal sauces.