Cookery for every household

816. Pine-apple Sauce (Sauce à l'Ananas) 1 gill pine-apple syrup. 1 table-sp. sugar. 1 gill water. 1 table-sp. lemon juice. A few drops of carmine. Pieces of pine-apple. Strain 1 gill of the syrup from a tin of pine-apple into a saucepan and add to it the water, sugar, and lemon juice. Boil all together for 5 or 10 minutes, and skim if necessary. Add some pine-apple cut in tiny dice, and colour the sauce a pale pink with a few drops of carmine or cochineal. A little wine may be added if wished. Put all the ingredients into a basin, and stand the basin in a saucepan of slowly simmering water. Beat the contents with a fork or small wire whisk until thick and frothy, and serve at once. Notes. — Any other fruit syrup may be used in the same way. Raspberry sauce can also be made according to directions given for strawberry sauce by substituting raspberries for strawberries. 818. Strawberry Sauce (Sauce aux Fraises) 2 oz. fresh butter. J lb. fresh strawberries. 4 oz. castor sugar. 2 or 3 drops of carmine. 1 white of egg. Make this sauce according to directions given for Hard Sauce (see Recipe 803), and add the strawberries mashed to a pulp. Note. — Strawberry sauce can also be made according to directions given for Raspberry Sauce or for Jam Sauce. 819. Syrup or Treacle Sauce 2 table-sps. syrup or I 1 table-sp. lemon juice, treacle. | 1 gill water. Put the syrup and water into a saucepan, and strain in the lemon juice. Bring to the boil, boil for 10 minutes, and strain. A little ginger or other spice may be added if wished. 820. Vanilla Sauce (Sauce au Vanille) Make either a custard sauce or a sweet white sauce, and flavour it with vanilla. 821. Sweet White Sauce (Sauce à l'Anglaise) 1 oz. butter. j 1 dessert-sp. sugar. 4 oz. flour. 4 pt. milk. | Flavouring. Make in the same way as White Sauce ( Recipe 671), adding sugar instead of pepper and salt. Flavour to taste with a little essence or spice. The sauce may be made richer by adding an extra piece of butter or a table-spoonful of cream at the last. 822. Wine Sauce (Sauce au Vin) 1/2 oz. flour. 1 oz. butter. 1 1/2 gills water. 1 oz. sugar. | | gill sherry. Melt the butter in a small lined saucepan, add the flour, and mix until smooth with a wooden spoon. Draw the pan to the side of the fire, and pour in the water. Then return the pan to the fire, and stir constantly until boiling. Add the wine and sugar, and boil two or three minutes longer. Note. — See also German Sauce. The term meat is, commonly speaking, applied only to beef, mutton, lamb, and veal, and it is in this sense that it is dealt with in the following pages ; game and poultry, including rabbits and venison, being treated in a separate chapter. The proper cooking of meat is all-important in bringing out its nutritive qualities. Nothing perhaps is more injurious to the digestion than meat that is badly cooked, and nothing is more wasteful either. Good cooking will make almost any meat tender, while bad cooking can render the best of meat tough and uneatable. Different pieces of meat require somewhat different methods of treatment in order to bring about the best results, but the object aimed at must always be, to retain the juice and to make the meat itself tender and well flavoured at the same time.