thick, not as we so often see it—vinegar with a few bits of mint floating around.

Mint Jelly for masking cold lamb or cutlets.—Take two tablespoonfuls of Spanish sauce, and dissolve in it a good teaspoonful of gelatine softened in cold stock, a tablespoonful of aspic, and one of thick mint sauce. If no aspic is ready, it is not worth while to make for the small quantity needed; a teaspoonful of glaze, two of gelatine, and half a wineglass of Sauterne may be dissolved together to take its place. No gelatine will be needed with the Spanish sauce in this case.

Sweet sauces will be left until the desserts are treated of.