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Cream Sauce, No. 2. One cupful of milk, a teaspoonful of flour and a tablespoonful of butter, salt and pepper. Put the butter in a small frying-pan, and when hot, but not brown, add the flour. Stir until smooth ; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper, and serve. This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and omit the butter. Polish Sauce. One pint of stock, two table-spoonfuls of butter, four of grated horseradish, one of flour, one of chopped parsley, the juice of one lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and flour together until smooth, but not brown. Add the stock ; and when it boils, add all the other ingredients except the parsley. Boil up once, and add the parsley. This sauce is for roast veal. Robert Sauce. Two cupfuls of stock, two small onions, four table-spoonfuls of butter, one heaping table-spoonful of flour, one teaspoonful of dry mustard, one of sugar, a speck of cayenne, two table-spoonfuls of vinegar, salt. Cut the onions into dice, and put on with the butter. Stir until they begin to color; then add the flour, and stir until brown. As soon as it boils, add the stock and other ingredients, and simmer five minutes. Skim, and serve. Supreme Sauce. Add to one pint of white sauce three finely-chopped mushrooms, the juice of half a lemon and one table-spoonful of butter. Simmer all together ten minutes. Rub through the strainer and use. Olive Sauce. Two dozen queen olives, one pint of rich stock, the juice of one lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a small slice of onion. Let the olives stand in hot water half an hour, to extract the salt. Put the onion and oil in the stew-pan, and as soon as the onion begins to color, add the flour. Stir until smooth, and add the stock. Set back where it will simmer. Pare the olives, round and round, close to the stones, and have the pulp in a single piece. If this is done carefully with a sharp knife, in somewhat the same way that an apple skin is removed whole, the olives will still have their natural shape after the stones are taken out. Put them in the sauce, add the seasoning, and simmer twenty minutes. Skim carefully, and serve. If the sauce is liked thin, half the amount of flour given can be used. This sauce is for roast ducks and other game. Flemish Sauce. Cut a cupful of the red part of a carrot into very small dice. Cover with boiling water, and simmer one hour. Put three table -spoonfuls of butter, two of flour, a slice of carrot, an onion, cut fine ; a blade of mace and twenty pepper-corns in a sauce-pan. Stir over the fire one minute, and add two cupfuls of stock. Simmer gently half an hour. Add a cupful of cream, boil up once, and strain. Now add the cooked carrot, one table-spoonful of chopped parsley, two of chopped cucumber pickles and, if you like, one of grated horseradish. Taste to see if salt enough.