The pot-pourri, which was composed of veal, beef, mutton, bacon, and vegetables, and the galimafrée, a fricassee of poultry, sprinkled with verjuice, flavoured with spices, and surrounded by a sauce composed of vinegar, bread crumbs, cinnamon, ginger, &c. (Fig. 119).

Many of these are now in use, such as the poached egg, the hard-boiled egg, egg sauce, &c.

These sauce-criers were first called saulciers, then vinaigriers-moustardiers, and when Louis XII.

According to a popular adage, garlic was the medicine (thériaque) of peasants; town-people for a long time greatly appreciated aillée, which was a sauce made of garlic, and sold ready prepared in the streets of Paris.

On the strength of the old proverb, "Sugar has never spoiled sauce," sugar was put into all sauces which were not piquantes, and generally some perfumed water was added to them, such as rose-water.

As for the side-dishes, properly so called, the long list collected in the "Ménagier" shows us that they were served at table indiscriminately, for stuffed chickens at times followed hashed porpoise in sauce, lark pies succeeded lamb sausages, and pike's-eggs fritters appeared after orange preserve.

Lampreys à la boee, orange-apples (one for each guest), porpoise with sauce, mackerel, soles, bream, and shad à la cameline, with verjuice, rice and fried almonds upon them; sugar and apples.

Capons with white sauce, ornamented with pomegranate and crimson sweetmeats.

The two last dishes were covered with a German sauce, with gilt sugar-plums, and pomegranate seeds....

" "And made it in your helmet, with macassar sauce?"

Or, again, I thought the situation might be expressed in the form of a fable, how the Fox of the Conference said to the Rabbit of Peace, "With what sauce, Brer Rabbit, would you like to be eaten?"

Mrs. Crachit made the gravy hissing hot; Master Peter mashed the potatoes with incredible vigour; Miss Belinda sweetened up the apple sauce; Martha dusted the hot plates; Bob took Tiny Tim beside him in a corner at the table; the two young Crachits set chairs for everybody, not forgetting themselves, and mounting guard upon their posts, crammed spoons into their mouths, lest they should shriek for goose before their turn came to be helped.

Eked out by apple-sauce and mashed potatoes, every one had enough, and the youngest Crachits were steeped in sage and onion to the eyebrows!

Others she carried to a range of small charcoal fireplaces on one side of the spacious kitchen, and very soon afterwards she had sauce-pans and a frying-pan and a gridiron all murmuring or hissing together.

It will not surprise us to learn that the eminent gourmand Apicius offered a prize to the inventor of a new sauce made of mullets' livers.

The fellow had served me the same sauce, an it please your honour, three or four times before.

Gastronomers will feel a natural desire to know what was considered the "best universal sauce in the world," in the boon days of Charles II., at least what was accounted such, by the Duke of York, who was instructed to prepare it by the Spanish ambassador.

A cream sauce or tomato sauce may be served with them if liked.

A cream sauce or tomato sauce may be served with them if liked.

Serve hot like mashed potato, or with a tomato sauce prepared as follows: Heat a pint of strained, stewed tomato, season lightly with salt, and when boiling, thicken with a tablespoonful of flour rubbed smooth in a little cold water.

Serve hot with or without a tomato sauce.

A celery sauce prepared as directed in the chapter on Sauces, is also excellent.

DINNER Lentil Soup Baked Potato with Cream Sauce Escalloped Tomato Green Corn Pulp Browned Rice and Cream Fruit Bread Lemon Apple Sauce Prune Pie Caramel Coffee or Hot Milk

DINNER Lentil Soup Baked Potato with Cream Sauce Escalloped Tomato Green Corn Pulp Browned Rice and Cream Fruit Bread Lemon Apple Sauce Prune Pie Caramel Coffee or Hot Milk

DINNER Vegetable Oyster Soup Baked Sweet Potato Mashed Peas Steamed Rice with Fig Sauce Graham Bread Stewed Dried Fruit Apples Caramel Coffee or Hot Milk In the selection of a dietary for elderly persons, much must depend upon their physical condition, the daily amount of exercise to which they are accustomed, their habits in earlier life, and a variety of other circumstances.