gooseberry sauce made thus: Blanch a pint of green gooseberries in boiling water for a minute or two, then drain in a colander, rub them through it back into the pan, add 2oz. of fresh butter, let them cook till done, and serve. Bottled gooseberries may be used for this sauce, but will not require the prefa-tory blanching, and may need a drop or two of spinach greening, or colouring to bring up the tint a very little; but this must be cautiously done, as any over-colouring is fatal to the appearance of any dish. A few drops of lemon juice may also be useful.