The Apsley cookery book

Grate the cheese, mix with the butter, flour, and seasoning. Place in a saucepan and pour over it the milk. Boil until the cheese is dissolved. Serve very hot, with plain vegetables or plain boiled rice. 433. Horse-radish Sauce. Ingredients. Two tablespoonfuls of Cream. One tablespoonful of made Mustard. FFour ounces of grated Horse-radish. Juice of half a Lemon. A little Milk if needed. Peel and grate the horse-radish, mix it with the cream and made mustard, add pepper to taste, also the lemonjuice. If too stiff add a little milk ; it should be rather thicker than double cream. 434. Jam Sauce (for Sweet Puddings). Ingredients. Two tablespoonfuls of Jam. | Half a pint of Water. Pour the water, which must be boiling, on any kind of jam, and let it simmer for half an hour, then strain, and serve. Such jams as damson, black or red currant, raspberry, and red plum are the most suitable. This sauce should be served with bread, batter, rice, and sago puddings. 435. Mint Sauce. Ingredients . Three tablespoonfuls of Chopped Mint. One gill of Malt Vinegar. One gill of Water. Two heaped tablespoonfuls of castor Sugar. Boil the water and stir in the sugar, then add the vinegar. Let it cool, then pour it over the mint, which must be chopped very finely. It should stand for half an hour before serving. 436. Onion Sauce. Ingredients. Half a pound of Onions. I One dessertspoonful of Flour. Half a pint of Milk. | One ounce of Butter. Pepper. Slice the onions and put them in cold water. Let them boil up quickly and skim them. They must boil until tender, which will be in fifteen or twenty minutes, according to age. Drain and chop them, but not too finely. Take from the milk enough to mix the flour very smoothly, and boil the rest. As soon as it boils pour it slowly into the mixed flour and milk, stirring all the time. Return it to the saucepan, add the chopped onions and the butter, and season nicely with pepper. Boil it up again, stirring all the time. 437. Parsley Sauce. Ingredients. Two tablespoonfuls of chopped Parsley. Half a pint of Milk. One dessertspoonful of Flour. One ounce of Butter. Pepper. Pick and wash the parsley very carefully, throw it into fast-boiling water for one minute, drain it, and chop finely. Take from the milk enough to mix the flour very smoothly and boil the rest. As soon as it boils pour it very slowly into the mixed flour and milk, stirring all the time. Return it to the saucepan, add two tablespoonfuls of the chopped parsley, also the butter, and season nicely with pepper. Boil it up quickly, stirring all the time. 21 8 438. Plain White Sauce. Ingredients . Half a pint of Milk. I One dessertspoonful of Flour. One ounce of Butter. | Pepper. Take from the milk as much as will mix the flour very smoothly; boil the rest, and when it has boiled stir it slowly into the mixed flour and milk. Return it to the saucepan, stir in the batter, and season with pepper. Boil up again, stirring all the time. 439. Savoury White Sauce. Ingredients . Half a pint of Milk. Half an ounce of Butter. One heaped dessertspoonful of white Roux. Two ounces of Onion, Two ounces of Carrot. A small stick of Celery. Six white Peppercorns.