Plain cookery recipes

One gill water. Half an ounce sugar. Peel, core, and slice the apples, put into a saucepan with the water, butter, and sugar, and cook until quite soft. Beat SAUCES. smooth with the back of a wooden spoon, or rub through a hair sieve, and reheat. One bunch mint. One dessertspoonful sugar. Mint Sauce. Two tablespoonfuls hot water. One gill vinegar. Chop the mint very finely ; put it into a sauceboat ; add the sugar and hot water. When cool, add the vinegar. Custard Sauce. One yolk of egg. One gill of milk. One teaspoonful castor sugar. Vanilla or lemon essence. Beat the yolk of egg and sugar together. Heat the milk and pour it over the egg, stirring carefully. Add the flavouring. Strain back into the pan and stir till the custard thickens, but do not let it boil. Serve at once. Cornflour Sauce. Half an ounce cornflour. Half a pint milk. One teaspoonful sugar. Strip of lemon rind. Break the cornflour with a little of the cold milk. Put the rest of the milk into a pan with the lemon rind and bring to the boil. Strain over the cornflour, stirring all the time. Return to the pan, stir till boiling ; boil for five minutes to cook the cornflour, then add the sugar. Marmalade Sauce. Half an ounce cornflour. I Rind and juice of one lemon. Half a pint water. I One tablespoonful sugar. One tablespoonful marmalade. Break the cornflour with the lemon juice. Boil the water with the lemon rind, and strain over the cornflour, stirring all the time. Return to the pan, stir till boiling, and boil for five minutes to cook the cornflour. Add the marmalade and sugar. Boil up. Jam Sauce. Two tablespoonfuls raspberry jam. One gill water. Four or five lumps sugar. Rind and juice of half a lemon. A few drops of carmine. Put all except the carmine into a pan, and bring to the boil ; simmer for seven to ten minutes ; skim frequently. Add a few drops of carmine to colour, and strain. Note. — If liked, one tablespoonful of sherry may be added to the above sauce. Brandy Sauce. One ounce butter. One and a half gills water. Half an ounce flour. Half a gill brandy. Half an ounce sugar. Make a sauce with the butter, flour, and water (see Melted Butter, page 66). When cooked, add the sugar and brandy, and sieve. VEGETABLES AND SALADS, VEGETABLES. Potatoes Boiled in their Jackets. Scrub well, place in an iron pan with enough of water to cover them, and the salt (one teaspoonful to each quart of water). Bring to the boil, and boil slowly for about twenty minutes; try with a fork if they are soft. If so, pour away all the water; lift the lid partly off to allow the steam to escape. Place the pan beside the fire till the potatoes are dry, shaking it occasionally to prevent them from sticking to the pan. Remove the skins. Serve hot. Boiled Potatoes. Scrub well, and pare very thinly. Proceed as in the previous recipe. Baked Potatoes. Wash, wipe, and dry the potatoes. Place them in the oven. Turn occasionally, that they may be equally cooked. They are ready when they feel soft, and generally take about one and a half to two hours. Serve very hot. Mashed Potatoes. One pound boiled potatoes. Half a gill milk. Half an ounce butter. A small pinch of pepper. Half a teaspoonful salt.