Put butter and flour to melt in pan, add stock, milk, seasoning, beat and stir till smooth ; boil 5 minutes. Add the egg minced, and serve. If for fish, the stock can be made from the liones and trim- mings of fish. Egg Sauce (2). Boil egg for 10 minutes, then dip in cold, water to whiten white and keep yolk bright and yellow. Bring ^ pint milk to boil. Mix 1, oz. flour gradually with a little cold milk. Pour over it the boiled milk, pepper, a very little salt, | teaspoonful mustard, and the finely- chopped white of the egg, and boil sauce 2 minutes after it comes to the boil ; then immediately before pouring oven’ fish add ^ teaspoonful butter✪ Egg Sauce (2), which gives a nice fresh flavour. Fruit Sauce. Take a good teaspoonful coni-flour, mix M'ith a little water, add- ing 4 tablespoonfuls cherry or any fruit syr✪ Fruit Sauceup, and boil till it thickens. Seiwe cold. If wanted richer, more syrup should be added, but it should first be thickened by boiling to evaporate some of the water. Pine-Apple Sauce. Place some pine-apple juice in pan and add castor sugar to taste✪ Pine-Apple Sauce. Boil till thick, and, if liked, add corn-flour. Seiwe with pine-apple fritters or semolina shape. Foam Sauce, for Puddingy. J teacupful white Sugar, 1 Egg (separate yolk from white), 3 tablespoon fills boilirig wate✪ Foam Sauce for Puddingsr. Dissolve riigar in water, beat up yolk and add, then flavour to taste, and add the white, well whislced, last. Sauce for Stuffed Haddock. 1 oz. IHour, 1 oz. Butter, i pint Milk, 1 teaspconfiil Anchovy Sauce, Lemon Juice, Pepper, and Salt✪ Sauce for Stuffed Haddock. Stir till thick, and pour round fish. Hollandaise Sauce (Veal Cutlets). Take the yolks of 2 eggs, add a spoonful cold water. Whisk in saucepan, add juice of ^ lemon, and tablespoonful cream, a little pepper and salt✪ Hollandaise Sauce (Veal Cutlets). Stir over fire, taking care to keep it smooth. 82 TRIED FAVOURITES COOKERY BOOK. Horse Radish Sauce. Grate tlie horse radish, add teaspoon salt, pinch of diy mustard, 1 teaspoon castor sugar, and mix all well with a tablespoon cream. Then add a tablespoo^n of milk to a dessertspoon of vinegar✪ Horse Radish Sauce, and make to oonsistenoy of thick cream. Glaze. Put in basin 1 oz. gelatine, ^ pint cold water, 3 teaspoonfuls Lie- big, tablespoonful ketchup, teaspQpnful sauce, pinch salt and pepper✪ Glaze. Gravy for Roast Meat. When the meat is cooked put it on a hot dish, and pour the dripping into a jar. Pour about a gill of hot stock or water into the dripping-pan, scraping the brown particles off which adhere to the pan✪ Gravy for Roast Meat, and which colour the gravy. Strain and pour it round the meat, not over it, or it would not be crisp but sodden. .Salt must not on any account be sprinkled on the meat to make gravy, for when the gravy is drawn from the meat the latter becomes di-y and indigestible. If the roast has been sprinkled with flour hour before finishing, gravy is much richer in colour. Mayonnaise Sauce. i pint Salad Oil, 1 dessertspoonful Vinegar, yolk of 1 Egg (raw), a few drops Lemon Juice, J teaspoonful Mustard, a dust of Salt, Pepper, and Cayenne✪ Mayonnaise Sauce. Put the yolk of egg in a basin ; add mustard, pepper, salt, and cayenne ; then the oil, drop by drop, stirring quickly all the time ; then vinegar and lemon juice. The sauce must be kept quite stiff. Should sauce curdle, drop in another yolk of egg, and it will be brought to its original state. Melted Butter. ✪ Melted Butter

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Put butter and flour to melt in pan, add stock, milk, seasoning, beat and stir till smooth ; boil 5 minutes. Add the egg minced, and serve. If for fish, the stock can be made from the liones and trim- mings of fish. Egg Sauce (2). Boil egg for 10 minutes, then dip in cold, water to whiten white and keep yolk bright and yellow. Bring ^ pint milk to boil. Mix 1, oz. flour gradually with a little cold milk. Pour over it the boiled milk, pepper, a very little salt, | teaspoonful mustard, and the finely- chopped white of the egg, and boil sauce 2 minutes after it comes to the boil ; then immediately before pouring oven’ fish add ^ teaspoonful butter, which gives a nice fresh flavour. Fruit Sauce. Take a good teaspoonful coni-flour, mix M'ith a little water, add- ing 4 tablespoonfuls cherry or any fruit syrup, and boil till it thickens. Seiwe cold. If wanted richer, more syrup should be added, but it should first be thickened by boiling to evaporate some of the water. Pine-Apple Sauce. Place some pine-apple juice in pan and add castor sugar to taste. Boil till thick, and, if liked, add corn-flour. Seiwe with pine-apple fritters or semolina shape. Foam Sauce, for Puddingy. J teacupful white Sugar, 1 Egg (separate yolk from white), 3 tablespoon fills boilirig water. Dissolve riigar in water, beat up yolk and add, then flavour to taste, and add the white, well whislced, last. Sauce for Stuffed Haddock. 1 oz. IHour, 1 oz. Butter, i pint Milk, 1 teaspconfiil Anchovy Sauce, Lemon Juice, Pepper, and Salt. Stir till thick, and pour round fish. Hollandaise Sauce (Veal Cutlets). Take the yolks of 2 eggs, add a spoonful cold water. Whisk in saucepan, add juice of ^ lemon, and tablespoonful cream, a little pepper and salt. Stir over fire, taking care to keep it smooth. 82 TRIED FAVOURITES COOKERY BOOK. Horse Radish Sauce. Grate tlie horse radish, add teaspoon salt, pinch of diy mustard, 1 teaspoon castor sugar, and mix all well with a tablespoon cream. Then add a tablespoo^n of milk to a dessertspoon of vinegar, and make to oonsistenoy of thick cream. Glaze. Put in basin 1 oz. gelatine, ^ pint cold water, 3 teaspoonfuls Lie- big, tablespoonful ketchup, teaspQpnful sauce, pinch salt and pepper. Gravy for Roast Meat. When the meat is cooked put it on a hot dish, and pour the dripping into a jar. Pour about a gill of hot stock or water into the dripping-pan, scraping the brown particles off which adhere to the pan, and which colour the gravy. Strain and pour it round the meat, not over it, or it would not be crisp but sodden. .Salt must not on any account be sprinkled on the meat to make gravy, for when the gravy is drawn from the meat the latter becomes di-y and indigestible. If the roast has been sprinkled with flour hour before finishing, gravy is much richer in colour. Mayonnaise Sauce. i pint Salad Oil, 1 dessertspoonful Vinegar, yolk of 1 Egg (raw), a few drops Lemon Juice, J teaspoonful Mustard, a dust of Salt, Pepper, and Cayenne. Put the yolk of egg in a basin ; add mustard, pepper, salt, and cayenne ; then the oil, drop by drop, stirring quickly all the time ; then vinegar and lemon juice. The sauce must be kept quite stiff. Should sauce curdle, drop in another yolk of egg, and it will be brought to its original state. Melted Butter.

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