I think no cookery book is complete without a few " oddments " at the end—a variety of small things which are useful to know. I find, for instance, that I am constantly asked by my friends for such very simple recipes as mayonnaise sauce, tomato sauce, or Bechamel, which I, as a cookery expert, more or less took for granted that most people knew how to make. But as apparently they do not, I have included them in this cookery book.