The Apsley cookery book

Put the milk with the cloves and peppercorns to boil, and when it has boiled set it aside. Cut up the onions, carrot, and celery in small pieces, and add them to the milk ; boil up again, then stew gently for half an hour. Strain out the vegetables and return the milk to the saucepan ; stir in the butter, and thicken with white roux. Boil up and stir all the time. 440. Tomato Sauce. Ingredients. Half a pound of Tomatoes. Four ounces of Onions. A gill of Water. One ounce of Butter. One teaspoonful of white Roux. Pepper. Slice the onions and throw them into cold water, bring them quickly to boiling-point, and then drain them ; now fry them a very pale yellow in the butter. Add the water, which must be boiling, and let them simmer very slowly for ten minutes. Slice the tomatoes and put them with the onion and water, let them boil up, and then simmer again for another ten minutes. Now pour into a sieve and rub the tomato and onion through. Return to the saucepan ; season nicely with pepper, thicken with white roux, and boil up, stirring all the time. 441. White Sweet Sauce. Ingi'edients. Half a pint of Milk. A teaspoonful of Corn Flour. Half an ounce of Butter. A dessertspoonful of castor Sugar. A strip of Lemon-peel. Mix the corn flour smoothly with a little milk ; boil the rest with the sugar and lemon-peel. When boiled mix slowly with the corn flour, stirring all the time. Add the butter and boil up, still stirring. Remove the lemon-peel before serving. 442. Wine Sauce (for Sweet Pudding). Ingredients . Half a gill of Sherry. I A dessertspoonful of castor A gill and a half of Water. | Sugar. A small teaspoonful of Corn Flour. Boil the water, then add the sherry. Mix the corn flour very smoothly with a very little water, and add the wine and water with the sugar, stirring carefully all the time. Return to the saucepan and boil up, still stirring. Any light wine will do as well as sherry. 443. Wine Sauce (German). Ingredients . One gill of Wine. | The whites of two Eggs. A dessertspoonful of castor Sugar. Beat up the whites of eggs to a froth — not too stiff. Put the sugar in the wine and make it hot, then beat it quickly to the whites of eggs. 444. Clarified Butter. Melt the butter, and let it get quite hot, but it must not boil. Skim it carefully, and pour it off the sediment which will have settled at the bottom of the saucepan. Serve in a hot tureen. 445. Curd Cheese. Ingredients . One quart of Milk. | Juice of three Lemons Put the milk into a basin, add the strained juice of the lemons to it, and let it stand in a temperature of about 54°, for twelve hours. Have ready a butter muslin about eighteen inches square, put it over a basin, and pour the curd into this, tie it round with string, and hang on a nail over a sink to drain for a few hours ; then put between two plates, with a weight on top, and press until all the moisture is pressed out. Turn out, and eat like ordinary cheese, or with sugar or fresh fruit. m 446. Porridge. Ingredients. Four ounces of medium I Half a pint of Water. Oatmeal. | Half a pint of Milk. Soak the oatmeal overnight in the water, then cook in a double saucepan for about one hour and a half in the morning with the milk. A small piece of butter mixed in before serving is an improvement.