Driessauces.—These most valuable additions to one's store-cupboard are the invention of M. C. Driessens, a well-known French chef, who discovered the method of solidifying various white and brown sauces, so that they can be stored in air-tight tins or bottles for almost any time; and only need the addition of water, according to the directions, together with a little fresh minced parsley, etc., to produce decidedly excellent brown and white sauces of all kinds. These are invaluable in the country, as impromptu dishes may be prepared at literally a few minutes' notice by their help.