Middle class cookery book

1 Small Onion £ Teaspoonful White Pepper 2 Cloves | ,, Salt Pinch of Cayenne Put the milk into a covered pan or basin ; stick the cloves into the onion ; put it into the milk with the mace; let the milk stand by the side of the fire for half an hour or longer, to draw the flavour from the onion and spice. Take out the onion, cloves, and mace ; pour the milk over the crumbs ; stir in the butter, salt, and pepper ; mix quite smooth ; put the mixture into a pan ; let it boil, stirring it to prevent burning. The sauce should be the thickness of thick cream, and very smooth. Two tablespoonfuls of cream, added after the sauce has boiled, make it much better. Horse-radish Sauce 2 Tablespoon fuls Grated 1 Tablespoon ful Milk or Cream Horse-radish 1 Teaspoonful Castor Sugar 2 Tablespoonfuls Vinegar 1 ,, Made Mustard i Teaspoonful Salt 1 If needed thick for covering a fowl, etc., use rather more Hour 128 MIDDLE CLASS COOKERY BOOK PART II Mix the grated horse-radish with the sugar, mustard, salt, and vinegar in a basin ; add the cream very gradually, stirring all the time. Milk can be used, but the sauce is thinner and poorer. Serve with roast beef or steak. Mint Sauce 2 Tablespoonfuls Chopped <Mint | 1 Tablespoonful Sugar | Pint Vinegar The mint should be freshly gathered. Wash it well ; pick the leaves from the stalk ; chop them very fine ; put the vinegar in a sauce tureen ; stir in the sugar ; let it dissolve; add the chopped mint. Serve with roast lamb. Dutch Sauce J oz. Flour | „ Butter i Pint Cold Water | Teaspoonful Salt 2 Y oiks of Eggs 2 Tablespoonfuls Salad Oil 1 Tablespoonful Tarragon Vinegar 1 ,, Chopped Capers Pinch of Cayenne Melt the butter in a saucepan ; stir in the flour ; add the water gradually ; let it boil for two minutes ; take the pan from the fire ; stir in the oil, capers, salt, cayenne, and vinegar; let the sauce get hot, but not boil. Break the eggs ; stir the yolks into the sauce gradually, taking care they do not curdle. This makes a good sauce for cod-steaks or halibut. The capers can be left out, if not liked. In that case, add a dessert- spoonful of plain vinegar to the tarragon vinegar. If well prepared with good salad oil, this is an excellent sauce. Sweet Sauce for Puddings l Pint Melted Butter h Teaspoonful Grated Lemon 1 Tablespoonful Castor Sugar Rind A little Grated Nutmeg Make the melted butter (see “ Melted Butter,” p. 121) CHAP. IX SAUCES 129 with milk ; stir in the sugar, lemon, and nutmeg. Any flavouring can be used instead of lemon — a few drops of essence of almonds, vanilla, etc., or two tablespoonfuls of sherry, or one of brandy. 2 Lemons 16 Drops Cochineal Jam Sauce 4 Tablespoonfuls Jam 2 ,, Sugar ^ Pint Cold Water Grate the rind of the lemons ; squeeze out the juice ; mix with the jam, sugar, water, and cochineal. Put the mixture into a lined saucepan ; let it just begin to boil ; pour it through a strainer round the pudding. Apple Sauce 1 Dessertspoonful Sugar Water 1 lb. Apples $ oz. Butter Peel and core the apples ; cut them into pieces ; put them into a saucepan with sufficient water to cover them ; let them boil for three-quarters of an hour, or till they are quite soft ; beat them up to a smooth pulp; stir in the butter ; add the sugar. Serve in a tureen. If the apples are sour, more sugar may be needed. Lemon Syrup for Puddings 1 Lemon 4 Tablespoonfuls Cold Water