You can colour the sauce red by adding a little beetroot, and make the sauce hot by adding a little grated horse-radish.

This cold sauce is exceedingly nice with cheese.

These _grated_ radishes are more digestible than radishes served whole.
RASPBERRY SAUCE .-- This sauce is simply stewed raspberries rubbed through a wire sieve and sweetened.

Some red-currant juice should be added to give it a colour.

It is very nice made hot and then added to one or two beaten-up eggs and poured over any plain puddings, such as boiled rice, &c.
RATAFIA SAUCE .-- Add a few drops of essence of ratafia to some sweetened arrowroot or to some butter sauce.