The Samaritan cookery book

3 ozs. of chocolate, grated. I 2 teaspoonfuls of cornflour. 1 oz. of sugar. 2 tablespoonfuls of cream. 1 breakfastcupful of milk. | 1 teaspoonful of vanilla. Mix the chocolate, cornflour, sugar, and milk, and boil for two minutes. Cool slightly, add cream and essence, and serve. JAM SAUCE. 2 tablespoonfuls jam or jelly. | 1 teacupful water, 1 teaspoonful cornflour. Mix cornflour with a little water. Let jam and water come to boil. Stir in cornflour. Simmer three minutes. Strain and serve. Mrs. Moyes, iio Hill Street, Glasgow. VANILLA SAUCE. 5 pint of milk. I 1 tablespoonful of sugar. 1 teaspoonful of cornflour. | 1 egg. Vanilla essence. Heat the milk until it is almost boiling. Mix the cornflour and stir it in with the sugar and beaten egg. Boil for five minutes, stirring carefully all the time. Flavour with vanilla. Miss M. Williamson, West Princes Street, Glasgow. WINE SAUCE. 5 pint boiling water. 5 pint boiling water. I j pint of sherry. 2 tablespoonfuls of cold water. | 1 small dessertspoonful of arrowroot. 1 dessertspoonful of sugar. Mix the cornflour with the cold water and pour over it the boiling water. Put it in a saucepan ; add the wine and sugar, and boil for one minute, WINE SAUCE (Rich). Yolks of two eggs. I 4 tablespoonfuls of brown sugar. i lb. of butter. | 1 glass of sherry. Beat the butter and sugar to a cream, add the yolks, and mix very thoroughly. Set in a pan of boiling water over the fire, add the wine by degrees, and keep on stirring till as thick and smooth as rich cream. Serve hot. SAUCE FOR CAULIFLOWER. Flour. I Sugar. Butter. | Nutmeg. Lemon juice. Mix butter and flour in a small pan in the usual way. Pour in gradually water in which cauliflower has been boiled, till the desired thickness is obtained. Add one teaspoonful sugar, a little grated nutmeg, and lemon juice to taste. Excellent. Mrs. Hoole, Renfrew Street, Glasgow. WHITE SAUCE. 1 dessertspoonful of butter. I 1 small breakfastcupful of milk. 1 dessertspoonful of flour. | Salt. Pepper. Mix flour and butter over the fire. Add the milk and salt and boil up. Add a little cream. Celery Sauce for Boiled Fowl. White sauce, with cooked minced celery added, and a little cream. Onion Sauce for Boiled Mutton. White sauce, with cooked chopped onion added. DUTCH SAUCE. £ pint of milk. I 1 tablespoonful of vinegar. Yolks of two eggs. 1 teaspoonful of mustard. £ oz. of flour. | Salt. Melt the butter, stir in the flour, add the milk, and boil for three minutes. Mix the yolks, vinegar, salt, and mustard together ; pour the boiled sauce over and stir well. Miss M. Williamson, West Princes Street, Glasgow. LOBSTER SAUCE. Z of a tin of lobster. I 4 pint of water, i oz. of butter. 2 tablespoonfuls of cream. 4 07.. of flour. ! 2 teaspoonfuls of anchovy essence. Salt and pepper. Melt the butter and stir in the flour smoothly. Add water and boil, season and add the anchovy and cream ; mix well and take the pan from the fire. Have the lobster cut in neat squares and stir it into the sauce. Set at the side of the fire to warm through, but do not boil. SALMON SAUCE. Yolks of two eggs hard-boiled. 1 A gill of good cream. Yolks of two raw eggs. I A little vinegar. Pound the yolks of the hard-boiled eggs ; add to them the yolks of the raw eggs, then add the vinegar and cream carefully. Mrs. Ferguson, Trinidad Villa, Bellahouston. BROWN SAUCE.