Cookery for busy lives and small incomes

Method. — Chop the suet, add it to the flour and other ingredients, mix all rather stiffly with a little milk. Well grease a baking tin, spread the pudding over it and bake for about an hour. Cut it into squares before removing from the tin. Yorkshire Pudding Ingredients. — 1 lb. of flour, 1 quart of milk (skim milk will do), 3 good teaspoonfuls of baking powder, a little salt. Method. — Put the flour into a basin and add the salt, make a well in the middle and mix smoothly with the milk ; keep the batter very Plain Sauce Ingredients. — 2 ozs. of flour, IJ pint of water. 1 oz. of butter or dripping, or even less, pepper and salt. Method. — Put a pint of water in a saucepan on the fire to boil, and mix the flour quite smoothly with the quarter pint. Pour it into the boiling water and boil for three minutes ; add pepper and salt, and stir in the butter or dripping off the fire. A better sauce may be made by adding more butter or dripping, and using new or skim-milk instead of water. Caper Sauce Add a table-spoonful of chopped capers to the plain sauce, and a dessert-spoonful of vinegar. If capers cannot be obtained, chopped gherkin may be substituted. If this sauce is to be used with boiled mutton, make it with the meat liquor.* Anchovy Sauce Add a dessert-spoonful of anchovy sauce to the plain sauce. Ketchup Sauce Mix a table-spoonful of mushroom ketchup with the plain sauce. * When capers cannot be afforded add a table-spoonful of vinegar to the plain sauce, and use it with boiled mutton. F Egg Sauce Chop one or two hard-boiled eggs and add them to the plain sauce. If for fish, use half a teaspoonful of vinegar. Brain Sauce for Sheep’s or Lamb’s Head The brains and six sage leaves should be cooked, tied in muslin, for ten minutes with the head. Chop them and mix them with plain sauce, using half the quantity mentioned in the recipe. Make it with the liquor in which the head was boiled instead of water. Apple Sauce Ingredients. — 6 apples, 1 oz. or less of butter or dripping, 1 table-spoonful of moist sugar. Method. — Peel and core the apples, put them into a saucepan or stewing-jar (the latter is best) with the sugar, and simmer until the apples are soft. Beat them to a pulp with a fork and stir in the dripping. Mint Sauce Ingredients. — 2 tablespoonfuls of finely chopped mint, a teacupful of vinegar, a tablespoonful of moist sugar. Method. — Mix all the ingredients together. Mustard Sauce Stir a dessert-spoonful of mixed mustard into a pint of plain sauce, and add a little vinegar. Bread Sauce Ingredients. — 4 table-spoonfuls of bread crumbs, a teacupful and a half of milk, a slice of onion, 5 peppercorns if possible, salt to taste. Method. — Steep the onion in the milk for half an hour with the peppercorns, then strain the milk and add the crumbs. Set it by the side of the fire for a quarter of an hour. Stir in a piece of butter or dripping about the size of a walnut. Horse-radish Sauce Ingredients. — 1 horse-radish, a teaspoonful of mixed mustard, a table-spoonful of vinegar, 2 tablespoonfuls of milk, a little salt. Method. — Scrape the horse-radish very finely, and then mix all the ingredients together. Curry Sauce