A simple artichoke sauce can be made by boiling down a few Jerusalem artichokes to a pulp, rubbing them through a wire sieve, and flavouring with pepper and salt.
ASPARAGUS SAUCE .-- Boil a bundle of asparagus and rub all the green, tender part through a wire sieve, till it is a thick pulp, flavour with a little pepper and salt, add a small piece of butter, and a little spinach extract (vegetable colouring sold in bottles) in order to give it a good colour.
BREAD SAUCE .-- Take some dry crumb of bread, and rub through a wire sieve.
The simplest plan is to turn the wire sieve upside down on a large sheet of paper.

The bread must be stale, and stale pieces can be put by for this purpose.

Next take, say, a pint of milk, and let it boil; then throw in the bread-crumbs and let them _boil_ in the milk.

This is the secret of good bread sauce.

Add a dozen peppercorns, and place a whole onion in the saucepan containing the bread and milk, and place the saucepan beside the fire in order to allow the bread-crumbs to swell.