Myra's cookery book

1.— MELTED BUTTER, or sauce blanche. Order. Ingredients. Quantities. Method, I... Fine flour ... J table Put into a saucepan. spoonful 2... Cold or tepid 1 pint ... Pour over gradually, stirring with a water or wooden spoon. boiled milk 3— ... ... ... ... Mix well and leave no lumps. 4... ... ... ... ... Put the saucepan on the fire. 5 — Fresh butter I 02. Add by degrees, stirring without in small stopping. pieces 6... Salt ... ... Add, still stirring. 7... ... ... ... ... Simmer the whole i hour but do not let it boil. 8... Boiled cream I table spoonful Beat up in a basin then mix in 9... Egg I yolk ... the sauce, stirring the same way. 10... Salt I pinch ... The lemon juice can be omitted II... Lemon juice... 3 or 4 if disliked. drops 12... ... ... Serve m a sauce-boat. 2.-CAPER SAUCE. Order. Ingredients. Quantities. Method. I... Capers 3 spoons- ful Chop half of them and keep the rest whole. 2... Parsley If liked ... Chop a little very fine. 3- Put the parsley and capers into a saucepan. 4... Melted butter i_pint ... Add, stir well and boil up. 5... Salt Add, and serve in a sauce-boat. 253 SAUCES AND EORCEMEATS. 3.-APPLE SAUCE. Ord^r. Ingredients. Quantities. Method. I... Apples 6 Pare, core and slice. 2... ... . • • Put them into a saucepan. 3'-* Water I table Add a little to keep them froti spoonful burning. 4... Lemon peel ... • • • » . • Add a little. 5... • < « • • • • . • • • • Boil them tender or bake in a dit for an hour. 6... . . • . . > . . • ... Bruise the apples. 7... Butter and Of each Add and serve. sugar I oz. 4-MINT SAUCE. Order. Ingredients. Quantities. Method. I... Mint ... 3 spoons- ful Wash thoroughly and dry. 2... ... ... Chop fine. 3-- ... ... ... ... Put into a sauce boat. 4... Sugar ... ... Add to taste and let it stand. 5... Vinegar 6 spoons- ful Pour on to the mint, stir and serve. 5.-ONION SAUCE. Order. Ingredients. Quantities, Method. I... Large onions I lb. weight Boil and change the water 2 or 3 times while they are boiling. 2... ... When tender chop them on a board. 3- Butter Put them into a saucepan. 4... li oz. ... Add. 5... Cream or mill. ... ... Add 2 table spoonsful. 6... Salt and peppe ... Add, give them a boil up and serve. 254 MYRA'S COOKERY BOOK. 6.-S0UBISE, French onion sauce. Order. Insredients. Quantities. Method. I ... White onions 12 Peel, cut, and throw into a basin. 2... Boiling water ... ... Pour over till covered. 3--' Pepper, salt ... ... ... Sprinkle over. 4... ... Let them stand 10 minutes, then drain. 5-- Butter 2 OZ. Melt in a saucepan without browning. 6... Put in the onions. 7... Vealorchicken broth Add gradually nearly enough to cover the onions, stirring all the time. 8... Boiling cream i p'nt ... Add. g... Powdered sugar A pinch ... Add if liked. 10... ... Simmer very gently until the sauce thickens, still stirring. II... .»• ... ... ... Rub through a sieve. 12... ... Keep hot in a bain-marie. 7-SHRIMP SAUCE. Order. Ingredients. Quantities. Method. I... Shrimps I pint ... Wash and pick. 2... Melted butter i pint ... Make, and while it is simmering pi: in the shrimps. 3-- Anchovy sauce . • • ... Add I dessert spoonful. 4... When thoroughly hot take it off th« fire. 5...