The Apsley cookery book

mince it as finely as possible. Place the sliced tomatoes over it. Put the mustard in the salad spoon, put in the vinegar, and stir all together, and pour over the tomatoes. Now pour in the oil, and mix very well. This is an excellent dish for hot weather. Potatoes in some form should always accompany it to table. 426. Apple Sauce (No. i). Ingredients . Six large Apples. I Half an ounce of Sugar. One ounce of Butter. | Quarter of a pint of Water. Peel and cut the apples into thin slices. Put into a clean saucepan with the water and sugar, let it cook slowly, taking care that it does not burn. When cooked to a pulp beat well with a wooden spoon, add the butter, and serve hot. 427. Apple Sauce (No. 2). Ingredients. Three medium-sized Apples. | A bit of Butter the size of a Two tablespoonfuls of Water. | hazel nut. One teaspoonful of Sugar. Peel, core, and slice the apples ; place them in a saucepan with the water. Let them stew gently until reduced to a pulp, which should be in half an hour. Now add the sugar and butter, and beat all well with a fork. 428. Bread Sauce. Ingredients. Three tablespoonfuls Bread-crumbs. Half a pint of Milk. of fine An Onion weighing one ounce. Three Cloves. Half an ounce of Butter. Pepper. Put the milk with the onion, cut in halves, and the cloves in a saucepan. Boil up quickly, and let it simmer for half an hour, then strain. Put the breadcrumbs in a basin and pour the strained milk over them. Add pepper to taste, and beat up. Return to the saucepan, and stir continually until it boils. 429. Brown Gravy (No. i). Ingredients, One tablespoonful of Flour. I Half a pint of Milk and Water Two ounces of Butter. | mixed. Pepper to taste. Melt the butter in a saucepan, slowly add the flour, stirring well, then add the boiling milk and water. Let it boil for five minutes, then add four drops of browning and pepper, mix well, and serve very hot. 430. Brown Gravy (No. 2). Ingredients. Three ounces of Onion. I Six black Peppercorns. Half of a small Tomato. I Half an ounce of Butter Three Cloves. | Half a pint of Water. A teaspoonful of brown Roux. Slice the onions and the tomato, and fry them in the butter until they are a rich brown — be careful that they do not burn — add the water, which must be boiling, and put in the cloves and peppercorns. Stew for an hour, keeping the saucepan covered. Strain, and thicken with the brown roux. If not sufficiently brown add a spot of Parisian essence. (See “ Hints on Cooking.”) 431. Celery Sauce. Ingredients. Two heads of Celery. I One and a half ounces of Flour. Two ounces of Butter. | Half a pint of Milk. Pepper, Nutmeg, and Mace. Well wash the celery and scald it for twenty minutes ; drain it well and cut it up into one-inch lengths. Melt the butter, sprinkle in the flour very slowly, stirring it well, then add the milk, and let it boil and thicken. Season with the pepper, mace, and nutmeg to taste, then add the celery, and let simmer for ten minutes. If liked quite smooth it can be passed through a sieve and made hot again. 432. Cheese Sauce. Ingredients. Two and a half ounces of Cheese (Cheddar). One and a half ounces of Butter. One and a half ounoes of Flour. Mustard and Pepper to taste. Herbs if desired. Half a pint of Milk.