It is very important to blanch the parsley, _i.e._, throw it into a little boiling water before chopping.
PINE-APPLE SAUCE .-- Take a pine-apple, peel it, cut it up into little pieces on a dish, taking care not to lose any of the juice, place it in a saucepan with a very little water, just sufficient to cover the pine-apple; let it simmer gently until it is tender, and then add sufficient white sugar to make the liquid almost a syrup; a teaspoonful of corn-flour, made smooth in a little cold water, can be added; but the sauce should be of the consistency of syrup, and the corn-flour does away with the difficulty of making it too sickly.

The juice of half a lemon may be added, and is, perhaps, an improvement.
PLUM SAUCE .-- When made from ripe plums, take, say, a pound, and place them in a stew-pan with a very little water and a quarter of a pound of sugar.
Take out the stones and crack them.

Throw the kernels into boiling water so that you can rub off the skin, and add them to the sauce after you have rubbed the stewed plums through a wire sieve.
To make plum sauce from dried French plums proceed exactly as in making Prune Sauce.

(_See_ PRUNE SAUCE.) POIVRADE SAUCE .-- Take an onion, a very small head of celery, and a carrot, and cut them into little pieces, and put them into a frying-pan with a little butter, a saltspoonful of thyme, one or two dried bay-leaves, and about a quarter of a grated nutmeg and two or three sprigs of parsley.

Fry these till they turn a light-brown colour, then add a little stock or water, and two tablespoonfuls of vinegar.