Chambers's cookery for young housewives

1 oz. butter. 1 glass sherry. £ oz. flour. I * glass brandy. 1 gill of water. I 1 oz- sugar. Lemon-peel or nutmeg. Make a sauce with the butter, flour, and water, and when it lias boiled add the sherry, brandy, sugar, grated lemon-peel or nutmeg. Ho not let it boil after the spirits are added. WHIPPED OR GERMAN SAUCE FOR PUDDINGS. 1 wine-glassful sherry. | 1 table-spoonful powdered 2 yolks of eggs. I sugar. Put the above ingredients into a jar, and place it in a saucepan of boiling water. Whisk the contents of the jar until thick and frothy looking, but on no account allow the sauce to boil. Serve immediately. Pour it over the pudding, or serve in a tureen. LOBSTER OR CRAB SAUCE. 1 lobster or 1 crab, 2 oz. butter, i oz. flour. £ pint milk. 1 table-spoonful cream. £ lemon. Cayenne pepper and salt. Pick out the meat from the boiled lobster or crab ; chop it, and put it into a sauce of the butter, flour, and milk, made as before directed. Season with Cayenne pepper, salt, and lemon-juice. If the lobster be procured raw, with spawn on the outside, this should be taken off previous to boiling, pounded with a little butter, and added to the sauce after the lobster. When it has boiled for a few minutes, the sauce will become a bright red. This is an improvement on common lobster sauce. Add the cream just before serving. HOLLAND AISE SAUCE. 2 yolks of eggs. 1 gill cream. Salt. 1 oz. butter. 1 lemon (juice only). Cayenne pepper. Put all into a small saucepan or a jar placed in another saucepan of boiling water, and whisk the eggs, &c., until a thick sauce is formed. Remove it immediately from the fire ; turn into a hot sauce tureen and servo quickly. E 6G OYSTER — BREAD — APPLE — MINT SAUCE. OYSTER SAUCE. 24 oysters. 2 oz. butter. 1 oz. flour. 1 pint milk. 1 lemon. 1 table-spoonful cream. Cayenne pepper. Salt. Take the liquor which runs from the oysters when they are opened, and scald the oysters in it. Pick out the oysters, heard them, and lay them aside. Prepare the sauce with the butter, flour, and milk, as above directed ; add the liquor strained. Boil for three minutes, draw the pan to the side of the fire, put in the oysters, and season with salt, Cayenne popper, and lemon-juice. When hot, but not boiling, add the cream and serve at once. BREAD SAUCE. 1 pint milk. s pint bread crumbs. 2 oz. butter. 1 onion. 6 cloves. 1 teaspoonful salt. Skin and scald the onion, stick the cloves into it, and put it in a saucepan by the side of the fire, with the milk and salt. Let stand for half an hour, or until the onion has slightly flavoured the milk. Take out the onion and cloves. Add the bread crumbs gradually, stirring all the time ; next add the butter. Let the sauce simmer for five minutes for the bread to swell, stirring until it is smooth and thick. APPLE SAUCE. 6 large apples. 1 oz. butter. 1 table-spoonful water. 2 table-spoonfuls moist sugar. A little grated nutmeg. Pare and cut down good baking apples, being careful to remove the cores. Put them in a saucepan to stew, with the sugar, butter, and water. Stew them till they are quite soft and reduced to a pulp. If they appear too moist, pour the water away. Then beat them to a smooth pulp, and serve hot. MTNT SAUCE. 2. table-spoonfuls chopped mint. 1 gill vinegar. 1 table-spoonful brown sugar. 1 teaspoonful salt.