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Take three handfuls of spinach, and pound it in a mortar to extract the juice. Then put it into a sauce-pan and set it over a slow fire. When it is just ready to boil, take it off and strain it. By stirring in a small quantity of spinach-juice, you may give any sauce a green color.

Take two large cloves of garlic and pound them to paste in a mortar, adding, by degrees, a piece of butter the size of an egg. You may with a little of this butter give the taste of garlic to sauces. Some persons like a piece of garlic butter on the table, to eat with roast meat.

Having scalded and blanched some hazelnuts, pound them to a paste in a mortar, adding gradually a small quantity of butter.

This is good to eat with wild fowl, or to flavor the most delicate sauces.

Larding with slips of fat bacon greatly improves the taste and appearance of meat, poultry, game, &c. and is much used in French cookery.

For this purpose, you must have a larding-pin (which may be purchased at the hardware stores); it is a steel instrument about a foot in length, sharp at one end, and cleft at the other into four divi-