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WHITE CUCUMBER SAUCE.

Take out the seeds of some fresh young cucumbers, quarter them, and cut them into pieces of two inch lengths, let them lay for an hour in vinegar and water, then simmer them till thoroughly soft, in a veal broth seasoned with pepper, salt, and a little lemon juice; when ready for serving, pour off the gravy and thicken it with the yolks of a couple of eggs stirred in, add it to the saucepan; warm up, taking care that it does not curdle.

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BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.

Spread flour on a tin, and place it in a Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured throughout.  A small quantity of this prepared and laid by for use, will be found useful.

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BROWNED BREAD CRUMBS.

Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying.

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CRISPED PARSLEY.

Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes.

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FRIED PARSLEY.

When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire.

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BREAD CRUMBS FOR FRYING.

Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use.

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SPINACH GREEN.

Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance.

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VELOUTE, BECHAMEL.

These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen.  Veloute is a fine white sauce, made by reducing a certain quantity of well-flavoured consomme or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens.

Bechamel is another sort of fine white stock, thickened with cream, there is more flavouring in this than the former, the stock is made of veal, with some of the smoked meats used in English kitchens, butter, mace, onion, mushrooms, bay leaf, nutmeg, and a little salt.  An excellent substitute for these sauces can in Jewish kitchens be made in the following way: