How to cook vegetables

Prepare a pint of white sauce or Bechamel sauce, and add a large, peeled onion, finely-chopped, boiled in salted water, and drained. Season with salt and pepper to taste, and serve hot. Dutch Sauce (for Asparagus, Seakale, Celery, Artichokes, Potatoes, etc.). | oz. Brown & Poison’s cornflour, i oz. butter, \ pint milk, 2 yolks of eggs, 1 teaspoonful lemon juice or vinegar, salt and pepper. Melt the butter in a saucepan. Add the cornflour and stir over the fire till smooth. Add the milk and stir the mixture till it boils. Cook slowly for 5 minutes. Add pepper and salt to taste. Remove the pan to the side of the fire. Stir in the yolks of eggs, previously beaten till smooth. Cook again till the mixture thickens further without boiling. Remove from the fire. Add the lemon juice, or vinegar, and serve at once. Hollandaise or Dutch Sauce. 2 tablespoonsful vinegar, 1 shallot, peeled and chopped, 1 gill white sauce, 1 teaspoonful lemon juice, 2 oz. butter, 1 bay-leaf, 4 white peppercorns crushed, 2 yolks of eggs, salt. Put the vinegar (French wine vinegar in preference to malt vinegar) with the shallot, bay-leaf, and pepper- corns in a stew-pan, and reduce to half its original quantity ; add the white sauce, let it boil ; remove the bay-leaf and stir in the yolks of eggs when it begins to thicken. Remove from the fire and strain into another stew-pan. Reheat — taking great care that the sauce does not curdle — and whisk in the butter by degrees ; lastly, add the lemon juice and enough salt to taste. Mousseline Sauce. £ gill cream, 3 crushed long peppercorns, salt and pepper, 4 yolks of egg, 1 oz. of butter, lemon juice. Put the cream, egg-yolks, and the pepper in a stew- VEGETABLE SAUCES. 21 J pan, place this in a bain marie half filled with boiling water, beat up with a whisk for a little time ; then add, one at a time, little pieces of butter, stir all the time, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the sauce. The sauce, when finished, will have the appearance of a frothy cream, and should then be passed through a tammy cloth. Just before using finish off with a few drops of lemon juice ; a pinch of salt and a grate of nutmeg should be added during the process of whisking. This sauce is excellent served with asparagus, artichokes, seakale, cauliflower, etc. Mayonnaise Sauce (for Salads, etc.). 2 yolks of eggs, 2 saltspoonsful salt, r pint salad oil, i gill vinegar, J teaspoonful castor sugar, 3 table- spoonsful cream. Put the yolks and salt into a basin, stir with a wooden spoon, and add the oil drop by drop, allowing a tea- spoonful of vinegar to be incorporated at intervals. Work up the mixture to a light cream ; this must be done in a cool place, else it is apt to curdle. Add the cream and sugar at the last. A tablespoonful of hot water added at the last moment will be found useful if the sauce is to be kept for any length of time. It will keep good for several weeks if kept in a corked bottle. Egg Sauce ( for Vegetable Marrow, Seakale, etc.). Boil an egg for about 10 minutes. Take off the shell and chop rather small. Mix this with about 2 pint of white sauce 01 Bechamel sauce, reheat, and serve hot. Lemon Sauce ( for Jerusalem Artichokes, or New Potatoes).